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Chicken and Pork Seekh Kebabs

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.

Martha Stewart Living, August 2007 http://www.marthastewart.com/315173/chicken-and-pork-seekh-kebabs
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  • Yield Serves 8

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 (http://www.marthastewart.com/263414/mango-chutney), for serving

Directions

  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. 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.

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