Spinach and Cheese Stuffed Kebabs

About Spinach and Cheese Stuffed Kebabs

Ingredients

• Chicken, finely minced 500 gms
• Fresh spinach leaves, blanched, drained and chopped ½ medium bunch
• Processed cheese, grated 100 gms
• Salt to taste
• Black peppercorns, freshly ground 2 tsps
• Soy sauce 1 tsp
• Garam masala powder 1 tsp
• Ginger-garlic paste 2 tsps
• Green cardamom powder 1 tsp
• Roasted cumin powder 1 tsp
• Green chillies, finely chopped 2
• Olive oil to shallow-fry

How to Make Spinach and Cheese Stuffed Kebabs (Stepwise Photos)

Method

1. Take chicken mince in a bowl, add salt, 1 tsp ground black peppercorns, soy sauce, garam masala and ginger-garlic paste and mix well.
2. Take cheese, spinach, cardamom powder, cumin powder, green chillies and 1 tsp ground black peppercorns and mix well.
3. Spread a layer of spinach-cheese mixture around satay sticks. Spread a layer of chicken mixture over that and press lightly.
4. Heat sufficient olive oil in a non-stick pan, place the satay sticks in it and cook, rotating the satay sticks, so that the kebabs are cooked evenly all around.
5. Slide off the kebabs from the satay sticks, cut into pieces, arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps