Gear up for Eid-Ul-Adha with this badami murgh seekh kebab recipe

Considered holier of the two Eids, Eid-Ul-Adha is also known as the 'sacrifice feast'.

The Greater Eid, as it is popularly known, is celebrated with new clothes and family visits.

To add to your celebrations, Sheraton Grand Bund Garden Hotel's Executive Chef Nader Shaikh has shared an easy kebab recipe.

This one's going to leave your guests asking for more. Also, be guaranteed about the compliments!

Badami Murgh Seekh Kebab

Ingredients
Chicken breast: 2
Processed cheese: 15 gms
Ginger garlic paste: 2-3 gms
Lemon Juice: 5-6 ml
Coriander powder: 1 gm
Cumin powder: 1 gm
Garam masala: 1.5 gms
Cashew nuts: 8-10 gms
Nuts (Almond flakes, shaved pistachios): 5-8 gms
Coriander stalk: 5-8 gms
Egg: 1
Salt: To taste



Method
- Marinate chicken breast with ginger-garlic paste and refrigerate for about 2 hours.
- Add all other ingredients (apart from nuts) and grind to a fine paste.
- Grease the skewers and spread the mixture evenly around it.
- Carefully apply the almond flakes and shaved pistachios over the meat and grill in tandoor (or barbeque).
- Serve with lemon wedges and onion rings.