Friday, September 3, 2021

Lebanese Chicken Seekh Kabab

I got the recipe for Lebanese Chicken Kofta Kabab from YouTube. It was made by Mark Weins himself, a Youtuber who got the recipe during his travel to Baalbek, Lebanon. This authentic recipe is made using ground lamb, but here tried using chicken. Parsley is one of the key ingredients in this dish. I have tried with both Curly parsley and Falt leaf parsley and both taste equally good. The Lebanese 7 spice seasoning is a mixture of black pepper, cumin, paprika, coriander, cloves, cardamom, and nutmeg. If you cannot find one, you can replace it with garam masala. 

I have had this recipe of Lebanese Kofta kabab on my to-do list for a long time. Incidentally, the group which I follow on Facebook, "Sshhh Cooking Secretly" had a kabab theme for the month of August, and no doubt I wanted to make this dish. 

This month's theme was chosen by Sujata Roy who blogs at Batter Up With Sujata. I can't wait to try her Veg Galouti Kababs. My partner for Aug 2021 is Narmada from Nam's Corner. She gave me onion and lemon juice as my secret ingredients. I gave her cumin powder and beans and she made Veg Seekh Kabab. Do check her blog for the recipe. Also, I cant wait to try her whole wheat bhatura recipe. 

  1. Chicken - 1 pound/1/2 kg
  2. Onion - 1 large
  3. Garlic - 4-5 cloves
  4. Parley - 1 bunch
  5. Lemon juice - 1 tablespoon
  6. Lebanese 7 - spice seasoning or garam masala powder - 1/2 teaspoon
  7. Black pepper powder - 1/2 teaspoon
  8. Salt to taste
  9. Olive oil - 1 tablespoon for brushing 
  1. Wash the chicken pieces and drain off the water completely by placing it in a colander. 
  2. Use a food processor to mince the chicken. 
  3. Add the minced chicken to a large mixing bowl and add finely chopped onion, garlic, parsley, lemon juice, garam masala, pepper powder and salt.
  4. Mix well until everything is well combined. 
  5. Roll and place the chicken mix around a skewer and grill them.
  1. If you think the minced chicken mixture is not holding well on a skewer, add a little chickpea flour/besan to make it thicker. 

Tuesday, August 10, 2021


Punugulu is an Andhra dish made using leftover idli/dosa batter. The fermented batter is mixed with rice flour and semolina to make it a thick batter. Flavoring agents like onion, ginger and green chilies are added and then the batter is deep-fried in oil. This can be served with chutney or it can be eaten as-is. It is one of the easiest tea-time snacks one can make. 


  1. Idli batter - 2 cups
  2. Rice flour - 2 tbsp
  3. Rava/Semolina - 2 tbsp
  4. Onion - finely chopped - 1/4 cup
  5. Ginger - grated - 1 tsp
  6. Green chili - 2 or as per your spice level
  7. Curry leaves - 1 sprig
  8. Coriander leaves - 1 tsp
  9. Salt - to taste
  10. Oil - for deep frying
  1. Take the fermented idli batter in a large mixing bowl and add rice flour and rava.
  2. Add finely chopped onion, ginger, curry leaves, coriander leaves, and salt.
  3. Mix well until everything is well combined. Make sure there are no lumps of rice flour and rava.
  4. Heat oil in medium flame and drop small lemon-sized balls in oil.
  5. Fry on medium flame until it turns golden brown in color.
Serve hot with a cup of tea. 

"Shhhhh Cooking  Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.

This month's theme was "Monsoon treats" and it was chosen by Shobha Keshwani who blogs at ShobhasFoodMazaa. She made Drumstick leaves soup for this theme. Also, I can't wait to try her Rice and Mixed Dal Dhoklas. My partner for July 2021 is Aruna SarasChandra. She gave me ginger and onions as my secret ingredients. I gave her thuthuvalai(SOLANUM TRILOBATUM) and curry leaves and she made a very popular rasam from Tamil Nadu - Thuthuvalai rasam. Do check her blog for the recipe. Also, I cant wait to try her homemade chocolate recipe and Schezwan chutney