Chicken Gilafi Kebab is a seekh kebab made using chicken mince mixed with a melange of aromatic spices. These kebabs are then covered with chopped bell peppers. Gilaf is Urdu for a cover, and hence the name. As these kebabs require less oil and can be baked, they’re healthier compared to fried kebabs. Moreover, they’re perfect for party platters too. To learn how to make them, continue reading.
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How to Make Tasty Chicken Gilafi Kebab at Home
In a bowl, combine the chicken mince with ginger, garlic, green chillies, mint leaves, lemon juice, cumin powder, garam masala, black pepper powder, chat masala, salt and coriander leaves. Mix everything well by kneading 2-3 times. Refrigerate for at least an hour.
Knead the minced chicken again, divide it into small equal-sized balls and sew them on the skewers, shaping them in long cylinders around the skewers. In a plate, mix the chopped bell peppers and onion and roll these skewers over them. Slightly press the bell pepper mixture to infuse them on the kebabs.
Preheat the oven at 240° C for about 15 minutes. Meanwhile, line the baking tray with aluminium foil, place the gilafi seekh kebabs on it and bake for about 15-20 minutes or until done. While baking, remove the tray after 10 minutes and flip the kebabs, brush some oil or ghee and continue baking.
Remove the kebabs from the skewers and chop them into bite-sized pieces. Sprinkle some chaat masala and coriander leaves on top and serve hot with mint chutney, lemon wedges and pickled onions.
If you’re using wooden skewers, then soak them in water for about 30 minutes. Before sewing the kebabs, wet your palms with water so that you can properly shape the kebabs.
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Frequently Asked Questions
How can I make these kebabs in the outdoor tandoor?
If using an outdoor charcoal tandoor, place the kebab skewers in the preheated tandoor and cook for about 7-8 minutes.
What part of the chicken is best for these kebabs if not using chicken keema?
You can use boneless chicken legs and mince them in the mincer at home if you don't prefer chicken keema.