– IBS, SIBO and low FODMAP friendly (no garlic, onion or other high FODMAPs)
– No artificial ingredients
– Allergens: No dairy, nuts, soy, shellfish, eggs
– Low sodium
All our recipes use fresh ingredients, no artificial flavoring and we limit the use of off-the-shelf sauces or spice mixes. If opting for a pre-made sauce or spice mix, make sure to read the label and understand all the ingredients.
Chicken seekh kebab is a popular dish in Indian and Pakistani cuisine made with minced chicken that is mixed with various spices and then shaped onto skewers before being grilled or cooked in a pan. The word “seekh” means skewer, and the kebab is named after the long metal skewers that the meat is threaded onto. The minced chicken mixture is typically made with a variety of spices, including ginger, garlic, coriander, cumin, and chili powder, giving it a flavorful and aromatic taste (garlic can be avoided to make it low FODMAP). Chicken seekh kebab is often served with various accompaniments such as rice, naan bread, and chutney or raita.
Chicken seekh kebab
Ingredients
- 1 tablespoon olive oil
- 500 g minced chicken
- 1 tablespoon ginger paste
- 2 tablespoons chopped fresh coriander leaves
- 2 tablespoons chopped fresh mint leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- salt to taste
Instructions
- Preheat the oven to 425F.
- In a large mixing bowl, combine the minced chicken, ginger paste, chopped coriander leaves, chopped mint leaves, ground cumin, ground coriander, ground cinnamon, chili powder, and salt. Mix well.
- Divide the mixture into equal portions and shape them into long sausage-like shapes. (Can also be round burger patties if preferred)
- Thread each sausage-shaped kebab onto a skewer.
- Brush the kebabs with oil and place them on a baking tray lined with parchment paper.
- Bake the kebabs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown on all sides.
- Serve hot with your choice of chutney or sauce.
Notes
The Candor website is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
