Chicken Seekh Kebabs

with Kachumber Salad and Mint Chutney
Calorie smart
Chicken Seekh Kababs are made with spiced minced chicken.
Cooking time: 30 min
Cals 554 · Prot 46 · Carbs 20 · Fat 31
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Seekh kebab

Chicken mince
400 Grams
Red onion
1 Piece
Garam masala
2 Grams
Cumin powder
2 Grams
Coriander powder
2 Grams
Chilli powder
2 Grams
8 Grams
0.5 Tsp
20 Grams

Mint chutney

Garlic cloves
1 Piece
Fresh mint
10 Grams
Fresh coriander
15 Grams
1 Piece
20 Grams
0.5 Tsp
Natural yogurt
170 Grams


Cherry tomatoes
150 Grams
1 Piece
0.5 Tsp
Baby gem lettuce
2 Pieces


Crispy onions
20 Grams


1 Prep kebabs
Preheat the oven to 200°C/180°C fan. Place the ghee in a large mixing bowl and melt it in the microwave. Peel and finely cube the red onion and add half of it to the ghee along with the chicken mince, garam masala, cumin, coriander powder, chilli powder (spicy!), marmite and a pinch of salt. Mix well. 
2 Cook kebabs
Wet your hands with water. Shape 8/12/16 handfuls of the chicken mixture into cylinders. Place the kebabs on an oiled baking tray. Gently press the top of each kebabs with the back of a spoon until approximately 1 cm thick. Roast for 8-10 min or until cooked through.
3 Make salad
Meanwhile, separate the gem lettuce leaves. Halve the cherry tomatoes. Slice the cucumber in half lengthways, then chop into half moons. Combine both in a bowl with the reserved red onion, half the lemon juice and a pinch of salt. Toss.
4 Make mint chutney
Peel and roughly chop the garlic. Strip the mint leaves, discard the stem. Roughly chop the coriander. Add the remaining lemon juicegarlicmint leavescorianderhoney, yogurt and a pinch of salt to a blender. Blend until smooth.
5 Serve
Divide the lettuce amongst plates and top with the kachumber salad. Place the chicken kebabs beside the salad and garnish with fried onions. Serve the mint chutney on the side. 
Tips for fussy eaters
For a carby supper, add naan or roti!
Pro tip
Chill the shaped kebabs for up to 24 hours before grilling them on the barbecue.

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