Smoky Ground Chicken Tikia Kebab.

There is something about the smell of barbeque and Summer. It’s like one is the harbinger of the other. Due to the crisis we are facing this year, I was sorely missing this association and everything that comes with Summer i.e, Barbeques, Friends and the feeling of togetherness and celebration.

So, to fill the gap and to at least have a semblance of that feeling, decided to rustle up some Kebabs using a fusion of Indian spices and typical American barbeque sauce. This is technically not a barbeque dish (not grilled on a open griddle/flame) but still has the same characteristic smoky flavor associated with traditional Barbeques.

Ingredients:

• Ground Chicken/ Minced Chicken- 1 lb/ 450 gms
• Barbecue Sauce- 2 tablespoons
• Fresh Parsley/ Coriander- A handful (chopped)
• Onion- 1/2 cup (finely chopped)
• Fresh Garlic- 1 tablespoon (minced)
• Ginger- 1 tablespoon (paste)
• Green Chillies- 2 to 3 (chopped)
• Salt- To taste
• Black Pepper- 1/2 teaspoon
• Lime Juice- 2 teaspoons
• Garam Masala- 1 teaspoon
• Roasted Cumin & Coriander Powder- 1 teaspoon
• Egg- 1 (beaten)
• Breadcrumbs- 1/4 cup (for binding)
• White Oil- 1 tablespoon
• ***White Oil- 2 tablespoons (for shallow frying)

For Creating the Smoke:

• Charcoal- 1 piece
• Ghee/ butter- 1/2 teaspoon
• Cloves- 2 pieces
• Small metal bowl- 1

Cooking Method:

• In a big bowl mix the ground chicken and all other ingredients (except the last one ***) together, preferably with your hands until mixed well. It should look like a dough. You can increase the amount of breadcrumbs if you need more.
• Let it rest inside the refrigerator for 15-20 mins
• Take a portion of the dough in your palm and form a small patty (couple of inches in diameter)/ tikia/ flat Kebab.
• In a frying pan heat up white oil and shallow fry them until both sides are perfectly cooked & golden brown OR you can simply bake them at preheated oven at 400F for 20-25 mins.
• Arrange all the cooked/ baked Patties/ Kebabs in a large pan. Now light up a charcoal, put it in a small metal bowl, add ghee and cloves on the burning charcoal, it will start smoking, immediately place it on the patties and cover the pan with a tight lid.
• Let it be covered for 3-5 minutes, Let the smoke infuse into the Kebabs. This process will give the exact grilled taste to the Kebabs.
• Enjoy them with yogurt dip/ coriander chutney/ Salad/Ketchup. You can also use it as a burger patty or a filling for a Pita Sandwich if you are feeling adventurous!

A quick prep dish with the characteristic smoky flavors of barbeque and mid-eastern Kebabs is just what you need to spice up your summer evenings!

Do try it out! What methods do you use infuse flavors into your preparations? Let me know!