Name: Turkish Chicken Seekh Kabab
Yield: 10
Ingredients: 400.0g Yogurt; 100.0g Fresh coriander, chopped; 10.0g Knorr Professional Chicken Stock Powder (6x1kg); 5.0g Garlic, paste; 10.0g Ginger, paste; 400.0g Hellmann’s Real (4x4L); 100.0ml Rafhan Corn Oil (1x16L); 400.0g Yogurt; 20.0g Paprika, powder; 10.0g Cumin, powder; 20.0g Knorr Professional Chicken Stock Powder (6x1kg); 10.0g Cinnamon powder; 200.0g Tomato puree; 50.0g Green chilli, finely chopped; 30.0g Knorr Professional Lime Seasoning (24x400g); 2.0kg Chicken thighs, deboned; 250.0g Onion, cubes; 250.0g Capsicum, cubes; 10.0pc Skewers, flat steel; 10.0pc Lemon wedges; 30.0pc Chilli, grilled; 20.0pc Naan, bread

Turkish Seekh Kababs are famous but finding an authentic recipe can be a challenge. Here is a tried and tested recipe that you can make your own by simply tweaking the spices. Check out the recipe below!

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Preparation

Coriander Yoghurt Dip:
- Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
Marinade and Chicken Skewers:
- Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
- Marinade the chicken for 12 hours before skewering along with vegetables.
- Grill on high heat over charcoal for about 8 minutes turning constantly.
Garnish:
- Grill off the chilli’s close to the end and serve with yoghurt dip, naan bread and lemon wedges.

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Turkish Chicken Seekh Kabab

Ingredients

Coriander Yoghurt Dip:

Marinade and Chicken Skewers:

Garnish:

Preparation

Coriander Yoghurt Dip:

Marinade and Chicken Skewers:

Garnish:

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Turkish Chicken Seekh Kabab

Ingredients