No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken and Pork Seekh Kebabs

Ingredients borrowed from Indian cuisine give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.

  • servings: 8
Photography: Kate Sears

advertisement

advertisement

Ingredients

  • 1 tablespoon coriander seeds
  • 2 whole cloves
  • 1 whole cardamom pod
  • 1 pound ground chicken
  • 1/2 pound ground pork
  • 1/4 cup finely chopped onion
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon coarse salt
  • 2 teaspoons minced garlic
  • 1 teaspoon finely grated fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon minced seeded Thai chile or jalapeno chile
  • 8 pieces naan or pita, for serving
  • Mango Chutney Mango Chutney, for serving

Directions

  1. Step 1

    Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.

  2. Step 2

    Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.

Source
Martha Stewart Living, August 2007

advertisement

advertisement

Reviews (1)

  • Marthaisgenius 5 Oct, 2008

    What a winner! There are quite a few ingredients, but I think many home cooks would have the majority of the items needed, all I picked up at the market was the meat and fresh herbs. I used a grill pan and am looking forward to the (very limited) leftovers.