Reshmi Kebab
Silk on a skewer.
- Marinade
- 1 to 6 hours
- Prep + cook
- 35 + 12 min
- Safe temp
- 74°C
- Yield
- 1 kg raw, serves 4
Minced chicken whipped with cream, cashew and mild spices until it turns satin-smooth, then pressed onto skewers and grilled gently. Reshmi means silken, and the texture should be exactly that.
Method
- 1
Pulse the minced chicken in a food processor with the cashew paste, cream and egg white until very smooth.
- 2
Add the squeezed onion and every spice. Mix well and chill at least 1 hour.
- 3
With wet hands, press onto skewers about 2 cm thick.
- 4
Grill over medium coals, turning every 2 minutes, for 9 to 12 minutes.
- 5
Baste with butter, pull at 74°C in the centre.
74°C
Safe internal temperature
Minced chicken must reach 74°C in the centre. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Keep everything cold. Warm chicken paste turns greasy and slides off.
- Oil the skewers lightly before pressing so the kebabs release cleanly.
On the table
- Sheermal or naan
- Mint chutney
- Lachha onions
Keep the grill going
Goes well with
Naan for tikka and kebabs
Explore naan to serve alongside your BBQ on our sister site, doubleroti.si.