I first went to Thailand in 1997 and immediately fell in love with the country. Thailand at that time to me was mysterious and exotic, full of potentials and pitfalls.
Fast forward to 2010 and here I am after 13 years and many trips to the LOS sharing, with the help of my 
Pakistani Chicken Kebab
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 dish or in a special occasion. Believe me… Steve and I tried and we are addicted to it!
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
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- 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.
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I hope you enjoy it like we did…I will see you again!
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