KEY INGREDIENTS
Chicken Mince, Salt, Ginger, Garlic, Green Chilies, Soya Granules, Refined Oil, Butter, Herbs & Spices.
Chicken Seekh Kebab
1 kg/pack
75gm/pc
13 pc/pack
Shelf Life 21m
RE-HEATING GUIDELINES
– Thaw the Chicken seekh under refrigeration.
– Do basting with butter.
– Use pre-heated oven/tandoor and heat for 5-6 mins.
– For pan-heating, spray little water on the seekhs. Cover & cook for 2-3 mins.
– The tikkas should be hot to the core and get some charring.
– Bast with butter. Serve hot with a dip
CRITICAL CHECK POINTS
– Thawing only in (+) temp. chiller over night
– Do not thaw in Microwave or Oven. Oven can be used only for final heating.
– Emergency thawing can be done under running cold water but not recommended always, keep the sealed and of the pouch out of the water.
– Do not pull the tikkas apart when frozen or chilled and stuck together, this will tear the tikkas and end up in wastage.
