chicken seekh kabab recipe with cheese is a very easy keto friendly recipe with great taste. It can be a full meal for keto dieters. It’s an indian recipe of grilled meat. I made it in my own way. Keto dieters always find new recipes for their diet. And as an Indian, I found Indian food cuisine is full of high fat keto-friendly recipes. As like me almost every Indian like kababs. You can make a Kabab dish with veg items or with non-veg items both. I am a hardcore non-vegetarian and because of this, I made this recipe with chicken meat. This same recipe you can make with tofu or with cottage cheese if you are a vegetarian.
Why am I making this keto diet friendly chicken seekh kabab recipe?
Many of my friends are doing keto diets nowadays. They request me to find a perfect recipe for them. I know many Indian recipes which fit perfectly in keto diet recipe list. I did a keto diet in 2016 and got a very good result out of it. But later I could not continue. But when I was in that diet I tried many recipes on my own. Every time I tried a new recipe with keto diet guidelines the recipe taste increases positively. All keto recipes I tried in past, will share on my blog in future one by one with clear and easy guidelines. This chicken kabab recipe is one of them and I know as like me my viewers will like this recipe too.
What is ‘KABAB’ And What is ‘SHEEKH’?
If you are an Asian you may know what is kabab and what is ‘SHEEKH‘. But if you do not belong to any Asian country it just difficult to understand the dish by its name. In middle eastern countries, this kebab is known as “KABOOBS“. ‘SHEEKH‘ actually skewers. Metal skewers a kebab actually original Sheekh to grill the meat. It’s a sword kind of a kebab metal skewers. But nowadays many people using an alternative of skewers like bamboo skewers or small metal skewers. Where ground or meat pieces bundles on it and grilled on the coal fire.
western style smoked meat grilling process is just like same of Asian kabab making. In Asia, they just grilled their meat pieces in bundles on a skewer. If a meat piece GRILLED in skewers, is called sheekh kabab. But Kabab can make in many ways. when it just grilled in griller without a skewed it is called ‘KABABS’ OR ‘KABOBS‘.
THE MUST HAVE INGREDIENT FOR THIS CHICKEN SEEKH KABAB RECIPE IS KABAB MASALA POWDER. TO KNOW THE RECIPE OF KABAB MASALA POWDER CLICK HERE
The invention of Kabab recipe
Kabab recipe invented in Parsia.Nowadays this region is known to us as a country ‘TURKEY’. Origin of this recipe is in MiddleEast.But during many centuries it’s become popular in many Asian countries by the Muslims. When many Asian countries were ruled by Muslims kings, their food culture mixed with the Asian food cousins and created many different Food cuisine and cultures.
As like many other Asian countries when India attacked by many Muslims rulers(Sultans), their food culture spreads to India and mix with Indian food cultures. Mughal Food cuisine is one of them and became so popular. Mughal sultans brought this food culture from the middle east and spread to India when they build their empire in Delhi to Lakhnow. This food culture adopted by the local Muslim people. And even today also the Muslims of these areas are continuing their food culture and traditions generations by generations. So I can say Kabab is an old and very traditional recipe. it’s not a newly invented recipe. The spices used in this recipe in past are still the same except some new ingredients are added or replaced which makes it a new recipe. Better to say it’s an old gig in a new wrapper.
And I am not the only who are experimenting with old recipes. Nowadays we are many doing the same and hope in the future our next generation will make the dish more interesting by their own efforts.
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|Servings||Prep Time||Cook Time|
- 500 Grams of Ground Chicken meat/ Chicken meat mince
- 1/2 Cups of Parmesan cheese Grated
- 1 Tsp Chopped or grated Garlic cloves
- 20 Grmas of Chopped mint leaves
- 20 Grmas of Chopped Cilantro or coriander leaves
- 2 Tbsp Ghee/Clarified butter
- 1/2 Cups of Fried onion flakes
- 2 Tbsp Dried desicated coconut flakes unsweetened
- The Most and Must have ingredient for this recipe
- 1 TBsp full MY HOMEMADE KABAB MASALA POWDER
- 1/2 Tsp Salt (IF NEED MORE SALT FOR THE RECIPE,BECAUSE KABAB MASALA POWDER HAS SALT IN IT ALREADY)
- 10 Pieces of Bamboo skewers or Ice pop sticks
- For Grilling
- 1 Tsp of Clarified Butter or Ghee
- Take a big bowl and put all the ingredients into it. Mix well and keep the mixture in the refrigerator for 1 hour before cooking.
- After 1 hour Grease, each bamboo skewers or ice pop sticks with very little ghee or clarified butter.
- And then divide all the marinated meat mixture into the equal portions and spread each marinated meat mince portion into every skewer and create a uniformly flattened or traditional SHEEKH KABAB shapes around each skewer or pop sticks.
- If you have no Griller just grilled all the skewers in a griller pan over the very low gas flame and grill each side of skewers for 7 minutes each then flip it and grill from another side.
- Then grill the kebabs/kabobs on an outdoor barbeque grill for 7 minutes form each side.
- Preheat the microwave oven for 10 minutes in 180 degrees. Then grill it in griller mode for just 4 to 5 minutes. After 5 minutes if needed add some ghee over every skewer with the help of a brush and grill them again for 1 minute. This process will keep the meat moisture inside and the kabab will be juice and softy after making.
- When kababs are ready to serve it with naan or roti or any PAratha bread. Or you can enjoy this with as it is or with any chatni or sauce.
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