Kebabs are traditionally cooked on skewers in a hot tandoor (Indian clay oven) over charcoal. But today’s post is all about cooking chicken kebabs without oven. I have mentioned two ways of cooking chicken seekh kebab without oven. Also, displayed below is a step by step guide on how to give the kebabs a perfect shape? The finished kebabs are give a smoky flavor using “dhungar method. In this method – coal/charcoal is smoked to a point where it is red hot. Place this hot coal in a kadai/pan and pour ghee on top. As it starts to smoke, place kebabs and cove the lid of the kadai/pan. Let it sit for 5 -10 minutes. Smoke flavors permeate the chicken giving it a nice smokey (dhungar) flavor. Another option would be to place the hot coal in a katoori, (small steel bowl) pour ghee on top and place the smokey katoori inside the kadai/pan. Cover and let it get smokey. Please be very careful while doing it indoors. If you are not comfortable please skip this step and enjoy the cooked kebabs as is. Dhungar method is pretty common in Rajasthan. Chefs in Rajasthan sprinkle spices over hot coal to give that particular dish extra spice and flavor.
These chicken seekh kebabs can be cooked in an oven too. Place the shaped kebabs on a baking tray and bake them at 350 degree F for 20-25 minutes. Apply dhungar method to oven baked kebab – follow the above method secure the baking tray tightly with aluminium foil from all the corners and allow it to sit for 5 – 10 minutes. Before we begin, a word of advice – keep all the ingredients ready before you start handling the raw meat. Wash your hands with warm soapy water after handling raw meat to prevent contamination. These kebabs are practically healthy, oil free and prepared with just the right amount of spices. Drizzle some lime juice, sprinkle some chaat masala, garnish with cilantro leaves and enjoy these yummy kebabs with chutney of your choice. Other kebab recipes – Chicken kebab without oven, Kalmi kabab, Kakori kebab, Afghani kebab.
