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Chicken Seekh Kabab by Asma Khan

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Loyd Grossman, Level 1
Loyd Grossman
Welcome to the Final of the Food Blogger Challenge. Asma Khan shows us how to make Chicken Seekh Kabab, which is a common kabab in India, Pakistan, and Afghanistan. For a healthy version that's bursting with spices and flavor, try Asma’s take on this dish. She uses no oil, and enhances the Middle Eastern-influenced flavors with soy sauce. If you like Asma's cooking in this Grokker Premium Video, Love her video below, and make sure to come back to check out the rest of the series.

Cooking Recipe

4 chicken thighs, cut into large cubes

1/3 cup soy sauce
1/4 cup lime juice
2 tbsp garlic, crushed
2 tbsp ginger, crushed
1 tsp coriander powder
1 tbsp chilies
1/4 tsp sugar

2 lemon wedges
whole red chilies

1. Combine the soy sauce, lime juice, garlic, ginger, coriander, chiles, and sugar in a bowl and mix together.

2. Place the chicken in the bowl and mix it in the marinade. Cover the bowl with cling wrap and place in the refrigerator, allowing the chicken to marinate for at least 6 hours, or overnight.

3. Place a few pieces of marinated chicken on each skewer, leaving room at the end of the skewer.

4. On a very hot stovetop griddle, set the chicken kababs. Allow them to cook for a few minutes, then flip. The kababs should be brown and crisp on the edges when they are ready.

1. Place the kababs on a plate and drizzle with fresh lemon juice.

2. Garnish with lemon wedges and whole chiles, if desired.


Chicken Seekh Kabab


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