Palak Chicken Steam Kebab is a wholesome, handy snack that cleverly combines lean protein with iron-rich spinach. Steaming the kebabs in a foil parcel locks in moisture, so the filling stays succulent without added oil. Fragrant with ginger, garlic, herbs and gentle spices, these kebabs are a guilt-free treat that's worth the 45-minute prep time.
Sunrise tip: For a restaurant-style char, unwrap the foil after steaming and lightly sear the kebabs in a hot pan for 1-2 minutes on each side.
Time: 10 minutes
Boil a pot of water, add washed spinach leaves and blanch for 2-3 minutes until just wilted.
Drain spinach, run under cold water, then squeeze out excess liquid.
In a bowl, mash spinach with salt, green chilli paste, onion paste and Sunrise Dhania Powder. Set aside.
Time: 10 minutes
In a large bowl, combine minced chicken with salt, ginger paste, garlic paste, onion paste, green chilli paste, mixed herbs, Sunrise Dhania Powder, and Sunrise Kali Mirch Powder.
Using your hands, knead the mixture until it forms a smooth, even paste.
Time: 15 minutes
Lay out a rectangle of foil and grease lightly with oil.
Spread 1/6th of the chicken mixture on the foil in an even layer, about 1 cm thick.
Top chicken with 1/6th of the mashed spinach, spreading it evenly.
Sprinkle some chopped garlic, dried herbs and grated cheese on top, if using.
Roll up the foil tightly, twisting the ends to seal. Repeat for remaining foil and filling.
Time: 10 minutes
In a wide pan, heat 1/2 tbsp oil. Place kebab parcels in the pan and add 1/4 cup water.
Cover and steam on medium heat for 8-10 minutes, until chicken is cooked through.
Unroll parcels and check that the filling is firm and springy, not wet or pink.
Time: 5 minutes
Carefully unwrap each kebab parcel and transfer the kebab log to a chopping board.
Slice kebabs into 2-cm-thick rounds. Arrange on a serving plate.
Serve hot, with mint chutney or tomato ketchup for dipping.
Side Dish: Kachumber salad, Dahi raita
Accompaniment: Chutney, Tomato ketchup