Gluten-Free Seekh Kabab
Bursting with bold, aromatic spices, this Gluten-Free Seekh Kabab recipe is a healthy twist on a beloved South Asian classic. Made with succulent minced chicken or lamb, this kabab is infused with the vibrant flavors of fresh coriander, mint, garlic, ginger, and a blend of warming spices like cumin and garam masala. Gluten-free breadcrumbs provide the perfect texture, keeping the kababs tender and cohesive while catering to dietary restrictions. The recipe is simple and quick, with only 30 minutes of prep time and 20 minutes to cook, making it ideal for a flavorful weeknight meal or a special family gathering. Whether served with tangy chutney, a crisp salad, or wrapped in gluten-free flatbread, these kababs are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams Minced chicken or lamb
- 1 large, finely chopped Onion
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 small, finely chopped Green chili
- 2 tablespoons, finely chopped Fresh coriander leaves
- 1 tablespoon, finely chopped Fresh mint leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Oil
- 4 tablespoons Gluten-free breadcrumbs
- 1 tablespoon Lemon juice
- 1 large Egg
Instructions
In a large mixing bowl, combine minced chicken or lamb, finely chopped onion, ginger paste, and garlic paste.
Add finely chopped green chilies, coriander leaves, and mint leaves to the meat mixture.
Season the mixture with ground cumin, ground coriander, garam masala, red chili powder, black pepper, and salt. Mix thoroughly.
Fold in gluten-free breadcrumbs and crack an egg into the mixture. Add lemon juice and mix well until all ingredients are evenly distributed.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 15 minutes. This helps to firm up the mixture and make it easier to handle.
After refrigerating, take small portions of the mixture and shape them around skewers to form cylindrical kababs.
Heat oil in a large pan over medium heat. Place the skewered kababs into the pan.
Cook the kababs, turning occasionally, for approximately 10-12 minutes or until they are evenly browned and cooked through.
Ensure the internal temperature of the meat reaches at least 75°C (167°F) for safety.
Serve hot with chutney, salad, or your choice of side.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 4198 mg | 183% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 13.3 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 277 mg | 21% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2099 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
