Spinach and Cheese Stuffed Kebabs

Spinach and Cheese Stuffed Kebabs

By Chef Saransh Goila

From Firangi Tadka

Prep: 20 minutes

Cook: 15 minutes

Method: Moderate

Course: Starter

Type: Indian

Key Ingredients:

These chicken seekh kebabs are stuffed with spinach and cheese mixture – a wonderful starter

Ingredients

Chicken, finely minced 500 gms
Fresh spinach leaves, blanched, drained and chopped ½ medium bunch
Processed cheese, grated 100 gms
Salt to taste
Black peppercorns, freshly ground 2 tsps
Soy sauce 1 tsp
Garam masala powder 1 tsp
Ginger-garlic paste 2 tsps
Green cardamom powder 1 tsp
Roasted cumin powder 1 tsp
Green chillies, finely chopped 2
Olive oil to shallow-fry

Methods

Take chicken mince in a bowl, add salt, 1 tsp ground black peppercorns, soy sauce, garam masala and ginger-garlic paste and mix well.
Take cheese, spinach, cardamom powder, cumin powder, green chillies and 1 tsp ground black peppercorns and mix well.
Spread a layer of spinach-cheese mixture around satay sticks. Spread a layer of chicken mixture over that and press lightly.
Heat sufficient olive oil in a non-stick pan, place the satay sticks in it and cook, rotating the satay sticks, so that the kebabs are cooked evenly all around.
Slide off the kebabs from the satay sticks, cut into pieces, arrange them on a serving platter and serve hot.

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