I live just a few blocks from a Pakistani/Bangladeshi enclave and my favorite restaurant in the area is one called Pakiza. While their curries are mediocre, the one thing I LOVE are their Chicken Kebabs with Paneer.  I cannot walk by Pakiza, without stopping in to get a few with some Naan.

For my final Blogging Marathon entry in the Kebab category, I was going to try to recreate Pakiza’a delicious chicken kebab.  However, pressed for time, my schedule did not permit me to have time to go to the market and get some things I did not have – like chiles and cilantro.  So I did a switch and instead did an Indonesian kebab because I had ingredients on hand, but with the unique (for Indonesian) addition of paneer.

1 lb. ground chicken
5 oz. paneer, crumbled
1 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon galangal powder (galangal is a root similar to ginger)
1 tablespoon kecap manis (sweet soy sauce)

2 teaspoon Sambal Olek (Indonesian chili paste)

10 candlenuts (also known as kemiri nuts), chopped

1 egg
1 1/4 cups toasted sesame seeds

Combine chicken, paneer, ginger paste, garlic paste, galangal powder, kecap manis, Sambal Olek and candlenuts in a bowl.  Stir to combine.

Add egg and stir to combine.  Cover and put in refrigerator for 30 minutes.  They are easier to form when cold.

While the chicken is chilling, make the satay sauce recipe below.
Spray a grill pan with non-stick spray and preheat oven to 375 F.
Form chicken-paneer combination into oblong shapes and roll in sesame seeds.

Place on grill pan and cook in the oven for 20 minutes.  Turn over and cook for another 20 minutes.

Serve with Satay Sauce and garnish with roasted peanuts.

I paired it with a fast, easy version of Indonesian satay sauce.  I used a few more Indonesian products that might be unfamiliar to you:

Instant Satay Sauce
1 13.5 oz. can coconut milk
1/3 cup crunchy peanut butter
1/2 cup tamarind concentrate
2 tablespoons palm sugar
2 teaspoons soy sauce
1 teaspoon Sambal Olek

Combine all ingredients in a saucepan.  Bring to a boil.  Reduce to a simmer and cook for about 10 minutes, until flavors are combined and sauce is slightly thickened.
Instant satay sauce!

These kebabs have a great texture, crispy on the outside and soft on the inside. The tang of the tamarind in the satay sauce complement them perfectly!

Don’t forget to Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 13 – it was a week full of delicious recipes..thank you for an amazing week fellow BM…until next month’s BM!

This recipe was also contributed to:
Kebab Mela

Chef Mireille
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