Roasted Chicken Seekh Kebab filled with Masala Goat’s Cheese, Pineapple Chutney

Vineet Bhatia’s appetiser is perfect for a sophisticated dinner
Thursday , 11 April 2013
Roasted Chicken Seekh Kebab filled with Masala Goat’s Cheese, Pineapple Chutney
Roasted Chicken Seekh Kebab filled with Masala Goat’s Cheese, Pineapple Chutney
Pineapple Chutney
Pineapple Chutney
Roasted Chicken Seekh Kebab filled with Masala Goat’s Cheese, Pineapple Chutney
Pineapple Chutney

INGREDIENTS

FOR THE CHICKEN SEEKH KEBAB
200g chicken thighs, boneless, skinless and cut into cubes
1½ tbsp garlic, coarsely chopped
1½ tbsp ginger, coarsely chopped
2 tbsp fresh coriander, coarsely chopped
1 tbsp fresh mint, coarsely chopped
1 tbsp green chilli, coarsely chopped
1 tsp garam masala powder
Salt, to taste

METHOD
1 To make the chicken seekh kebab: put all the ingredients in a steel bowl, mix well and chill in the fridge. (This helps it mince better.)
2 Pass the ingredients through a fine mincer or blend finely. Put the mixture in a bowl and knead well then refrigerate. This helps the mixture to bind well, making it easier to skewer. Cook in a hot oven at 200C.
3 Once cooked, remove from the skewer and slit length-wise, but don’t cut the chicken in half. Cool the seekhs and fill with the goat’s cheese mix. Place in a roasting tray and heat in a medium-hot oven until the cheese melts. Serve with pineapple chutney.

Masala Goat's Cheese
INGREDIENTS

8 tbsp goat’s cheese, crumbled
1 tsp ginger,finely chopped
1 tsp green chilli, finely chopped
1 tbsp fresh coriander, finely chopped
2 tbsp red onion, finely chopped
2 tbsp mozzarella, grated
½ tsp red chilli powder

Method
Place all the ingredients in a bowl and gently mix them together making sure that the cheese doesn’t form into a paste, it should be like a soft crumble.

Pineapple Chutney

INGREDIENTS
2 tbsp vegetable oil
1 tsp fennel seeds, crushed
1 tsp garlic, coarsely chopped
1 tsp ginger, coarsely chopped
½ medium-sized golden pineapple, chopped
1 tbsp white wine vinegar
1 tsp black pepper, coarsely crushed
2 tbsp granulated sugar
½ tsp green cardamom powder

METHOD
1 Heat oil in a deep pan, add fennel seeds and, as they begin to discolour, add the garlic and ginger. 2 Sauté for a minute and add the pineapple. Bring the mixture to a boil, reduce the heat and simmer.
3 Cook until the pineapple softens and turns into a liquid, add the white wine vinegar, black pepper and sugar.
4 Cook for a further 5 minutes and add the green cardamom powder. Bring the mixture to a boil, remove from the heat and spread on a tray to cool.

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