Turkey Seekh Kebab

“Traditionally Seekh Kebabs are made with minced meat and spices and grilled on skewers. It is cooked in a Tandoor – (clay oven that can reach higher temperatures than our traditional ovens) and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters, which contain a variety of tandoor cooked dishes.”

But this is quite different from what I remember from my childhood. My dad used to bring home uncooked sausage shaped ‘seekh kebabs’ made of chicken or goat meat. My mom would shallow fry them in a pan and we would either wrap them in rolls or make a kebab-egg sandwich.

Now my version is totally different from the above two. I make Turkey meatballs for my son quite often and that inspired me to make these baked turkey seekh kebabs. I followed a similar recipe but with added spices (although I had to adjust salt a bit as my first version came out little salty) and the meat is shaped as sausages around wooden skewers. This recipe not only uses lean ground Turkey meat but the meat is also baked and not fried (as compared to another similar kebab like Shami Kebab and my mom’s seekh kabebs)

You need:
1 lb ground Turkey meat (lean)
1/2 medium onion, chopped
4-5 garlic cloves, chopped
2 tbsp tomato ketchup
3 tbsp breadcrumbs
1/4 cup Parmesan cheese
1/2 tbsp garlic spread seasoning
1 egg
1-2 green chilies, finely chopped
3 tbsp Shan Seekh Kabab Mix (available at Indian stores)
few wooden skewers, soaked in water for about 10 minutes

Directions:

1. Preheat oven to 375 F
2. In a bowl, combine all ingredients and mix well
3. Grease your palms with Olive oil and shape the dough as sausages around the presoaked wooden skewers

Turkey Seekh Kebab-prepare

Serve hot as appetizers with mint chutney/and or Yogurt-cucumber dip.

They make a quick and healthy meal when added to a sandwich or a wrap. The night I made these, I made a simple pita sandwich for dinner: Split pita bread in half and stuff with kebabs, mint chutney and vinegar pickled onions.

Turkey Seekh Kebab Pita Sandwich

Baked Turkey Seekh Kebabs is a post from: Chef

Seven Layer Dip

You need:
1 small can black olives
1 cup sour cream
1 can refried pinto beans
1 cup jalapeños peppers (Nacho) sliced
1 cup Mexican cheese blend
1 cup fresh salsa
1 cup and little more roasted corn and black bean salsa

This is a rough estimate as the quantities of ingredients depend on the size and shape of the serving platter.

Take a large serving platter of any shape. I prefer round as you can create the layers in concentric circles and the one I chose also has a little depth. Select an ingredient for the inner most layer. I started with fresh salsa in the middle. Second layer is olives followed by a layer of refried beans. Fourth layer is sour cream. I chose to surround the sour cream with jalapeños. Bright green and white offers a nice contrast. The last two layers are roasted corn and black bean salsa and Mexican cheese blend in that order. Finally, on the innermost layer, I added a small dollop of sour cream. Do not worry about perfect circles or uneven layers. You can always cover the uneven lines later.
Serve with Tortilla chips (I like it with pita chips as well!)

Seven Layer Dip

Seven Layer Dip is a post from: Chef

Here is what I did with my Thanksgiving leftovers-Mashed Potatoes, Corn Bread and Roasted Mushrooms, Peppers, et AL.. All ingredients are very soft in texture (specially mashed potatoes) but when combined in cutlets and coated with breadcrumbs , you get nice crispy appetizers or filling for a sandwich or a wrap for lunch. Also, I added some Indian spices to give them a

Thanksgiving leftovers Potato Cutlets is a post from: Chef