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.