We have been having a pretty rainy and windy summer so far. On Friday afternoon, I was on a tour of the Copenhagen canals with my team. Very optimistically, I sat at the back of the boat hoping to enjoy the sunshine, with a few other brave-hearts.
And right on cue, just before the boat departed, the skies burst open and we barely made it into the cabin, before we got soaked. There was champagne inside though, so it was all right 😀
I am hoping July and August are better. In the meantime, I am chuckling at the various jokes about the (non-existent) Danish Summer that appear on social media, this time of the year.
Today though, the weather was fabulous: blue skies, no clouds and beautiful, warm sunshine 😀 I don’t expect this glorious weather to stick around, so it was time to make the most of it.
The Munchkin and her Dad both love eating outside when the sun shines, so it was perfect to fire up the grill, get out some beer and cold drinks and settle down for an al fresco lunch. The lunch was made up of some bacon-wrapped sausages, a quick tomato salad and these wonderfully succulent Chicken Seekh Kebabs.
Minced Chicken mixed with fried onions, herbs and spices, formed into long kebabs on skewers and grilled over coals until just cooked. It results in the most tender, juicy kebabs, that yield deliciously at the first bite.
They are not heavily spiced and easy to eat, so it is great for kids too. The munchkin loved them and enjoyed walking around the garden happily munching away. And her Dad loved them too, licking his fingers, making appreciative noises and all 😀
The best part: they are so easy to make and they need no marination! Simply mix all the ingredients, form them onto the skewers and grill! Easy-peasy… After all, when the weather is this good, wouldn’t you rather be outside soaking up the sun
I am bringing over a platter of these mouth-watering kebabs to Angie’s Fiesta Friday being co-hosted hosted this week by Michelle @Giraffes Can Bake and Juju @ cookingwithauntjuju. Hope they love it as much as we did. Do you have any special Father’s Day traditions? Would love to hear from you
If you liked this post, please do share with your family and friends using the Social Share buttons underneath this post or down the side of the page! And sign up to receive posts right into your Inbox (there’s a box on the right)! For free!
You can also follow me on:
- 800 grams minced Chicken
- 1 inch Ginger, crushed or ground to a paste
- 3-4 large cloves Garlic, crushed or ground to a paste
- 3-4 Green Chillies, chopped finely (adjust as per level of heat desired)
- 1 teaspoon Garam Masala powder
- ½ teaspoon Red Chilli powder
- 200 grams fried Onion (I used store-bought, but you can also make this at home)
- 2 tablespoons chopped Cilantro
- 2 tablespoons chopped Mint
- Salt to taste
- (You may also need: Upto ½ cup Bread crumbs + 1 Egg)
- Chaat Masala and Lime wedges to serve
- In a large bowl, combine the minced chicken with ginger, garlic, chillies, the spice powders, fried onion, cilantro, mint and salt.
- Mix well to form a uniform mixture.
- Take a lime-sized portion of the mixture and using your fingers, slowly spread the mixture onto a bamboo or metal skewer to form a kebab-like shape.
- If the mixture is too dry and you have difficulty forming it into kebabs, beat an egg in a small bowl and add it to the mince mixture and combine well.
- If the mixture is too wet, add bread crumbs and mix well.
- Repeat with the rest of the mixture to form more kebabs.
- Cook the kebabs on the barbecue for about 5-6 minutes, turning regularly to ensure even cooking. You can also grill them in a pre-heated oven for about 5-6 minutes at 200 C.
- Remove onto plates and serve hot sprinkled with chaat masala and a squeeze of lime.
Pin this recipe: