Indian-Style Chicken Seekh Kebabs are marinated in Indian spices before being grilled off into golden perfection. The best part is that they're stuffed with mozzarella cheese!
Add the onion, ginger garlic paste, green chili, and lemon juice into a food processor and pulse on low until a paste forms.
In a large bowl, add the ground chicken and the onion, ginger garlic paste, green chili, and lemon juice from the food processor. Add the chili powder, ground cumin, garam masala, black salt, ground turmeric, ground coriander, black pepper, salt, dried mint, and chopped fresh cilantro. Knead the ground chicken mixture vigorously together for 4-5 minutes until well combined. Cover the bowl and let the chicken rest in the fridge for half an hour.
While the chicken rests, prepare the skewers. If using wooden skewers, be sure to soak them in water for 30 minutes to prevent burning.
Cut the block of mozzarella into 12 thin rectangles that are about an inch wide and 3 inches long. String each piece of mozzarella through the skewer until it's in the middle.
Remove the chicken from the fridge. Portion the ground chicken mixture into 12 balls. Push the skewer through the center of each ball, stopping at the top of the block of mozzarella. Then, use your hand to press the mixture downwards into a thin uniform log shape. Repeat this for all the kebabs.If not cooking immediately, store in the fridge up to 2 days.
On medium heat, melt a tablespoon of ghee in a cast iron. Have a plate set to the side with a paper towel to soak in excess fat from the chicken.
Add the kebabs to the hot pan and cook for 2-3 minutes on each side until golden brown. Remove the skewer from the pan and rest on the plate for 5 minutes for the juices to redistribute.
Remove the chicken seekh kebab from the skewer and serve warm on a platter. Garnish with lemon, cilantro, red onions, chilis, and chutney. Serve with saffron rice, green chutney, and raita.
Notes
These Chicken Seekh Kebabs should be enjoyed within 4-5 days of cooking them. Store them in an airtight container in the refrigerator.The cooked chicken skewers can be frozen in the freezer for up to 4 months for the best flavor. To reheat the kebabs:
Preheat your oven to 400°F.
Wrap the kebabs in foil and place them on a sheet tray.
Bake for 10 minutes, or until completely warmed through to 165°F.