The weekend after Thanksgiving I had a chance to visit my girlfriend in New York. She was married to a Pakistani guy who lives in the state for over decades. She taught me a couple easy recipes while I was there and now I think it’s time for me to share this gift with you all. I know this has nothing to do with Thai food, but actually you can have this dish beside other Thai dishes or for a special occasion. Believe me… Steve and I tried it and we are addicted to it!
Pakistani Chicken Kabab
1 lb Ground chicken
1 Ginger root, peeled and thinly sliced into 3-4 pieces
4-5 cloves Garlic, peeled
6 fresh green chilies (unfortunately all the chilies I had already turned red so that was what I used, but it was fine)
Shredded cheese (can be cheddar cheese but I used the American cheese instead)
¼ tsp. salt
¼ tsp. Turmeric powder
½ tsp. Masala powder (you probably can add a little bit more up to 1 tsp. or more to taste because it will get more smell like Kebab, which was what I did)
½ tsp. corn starch
2-3 stems coriander, finely chopped
1 tbsp. Vegetable oil to fry
- Pound garlic and ginger until it is fine. Add chilies and pound until fine-grained.
- Put ground chicken into the mixing bowl. Add mixed garlic ginger and chilies paste, shredded cheese, salt, turmeric, masala, and chopped coriander into the bowl.
- Mix all ingredients well. Add corn starch and mix well again.
- Heat the oil in the pan over medium heat (just enough oil so the kebab won’t stick to the pan).
- Make kebab into the round shape size 2 inches width and 1-1.5cm thick. Fry until it turns brown on each side (should not take longer than 8-10 minutes totally).
- Serve with vegetables like cucumber, cabbage or fresh chilies.
I hope you enjoy it like we did…I will see you again!