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Chicken Seekh Kebab:

  1. Chicken Seekh Kebab:

    • Mix all ingredients with chicken mince including Knorr Professional Crispy Coating Mix (Red Marinade Seasoning) and Knorr Professional Chicken Stock Powder.
    • Keep aside for at least 3 hours or overnight in a fridge.
    • Before making the kebab, take it out for 30 mins and then skewer it on iron skewers for barbeque.
    • The heats of Charcoal should be on low medium and while charcoaling the kebabs, turn them timely.
    • When light golden, serve hot with mint chutney.