Chicken Seekh Kebabs Recipe
Chicken Seekh Kebabs are what happens when minced meat, spices, and fire have a party. These skewered beauties are smoky, juicy, and ridiculously flavorful. They don’t need fancy equipment, just a grill, an oven, or even a simple pan. You mix, shape, cook, and boom—restaurant-level kebabs in your own kitchen. They’re loaded with spice, herbs, and just enough heat to keep things interesting. Perfect for stuffing into naan, rolling into wraps, or just eating straight off the skewer like a barbarian. Ready to ditch the store-bought version and make your own? Let’s get started!
Chicken Seekh Kebabs Recipe
Juicy minced chicken mixed with bold spices and herbs, shaped onto skewers, and grilled to smoky perfection.
Ingredients
For the Kebab Mixture:
- 1 ½ lbs ground chicken
- ½ cup finely chopped onions
- 2 tablespoons ginger-garlic paste
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 tablespoon lemon juice
- 2 tablespoons gram flour for binding
- 1 tablespoon butter or oil for basting
For Garnish:
- Chopped fresh cilantro
- Lemon wedges
- Mint yogurt dip
Instructions
- Mix all ingredients in a bowl until well combined. Refrigerate for at least 30 minutes to let the flavors develop.
- Preheat your grill, oven, or stovetop pan to medium-high heat.
- Oil your hands, take a portion of the mixture, and shape it around skewers, pressing firmly.
- Brush the kebabs with butter or oil to prevent sticking and enhance the smoky char.
- Grill for about 6-8 minutes per side, flipping carefully to cook evenly.
- If using an oven, bake at 400°F (200°C) for 15 minutes, turning halfway through.
- For an extra smoky touch, place a hot coal in a bowl, add a little butter, and cover for 2 minutes.
- Serve hot with mint chutney, naan, or just eat them off the skewer.
Notes
Nutritional Information (Per Serving)
- Calories: ~280
- Total Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
Vitamins & Minerals (Per Serving)
- Vitamin B12: 18%
- Iron: 12%
- Calcium: 10%
- Vitamin A: 8%
- Zinc: 15%
Pro Tips for the Best Chicken Seekh Kebabs
- Use slightly wet hands while shaping kebabs to prevent sticking.
- Don’t skip the gram flour, it binds everything together and prevents crumbling.
- For a smoky tandoori effect, char them slightly over an open flame.
- Grate some cheese into the mix for a secret creamy texture.
- Marinate overnight for insanely deep flavors.
