Chicken Seekh Kebab
Juicy, flavorful minced chicken kebabs, seasoned with aromatic spices and fresh herbs. Grilled or pan-fried to perfection, they are a classic appetizer or side dish for any Indian meal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare and Chill the Kebab Mixture
- b.In a large mixing bowl, combine the chicken mince, finely chopped onion (ensure all water is squeezed out), ginger-garlic paste, green chilies, coriander leaves, and mint leaves.
- c.Add the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chili powder, and salt.
- d.Finally, add the lemon juice. Gently mix all ingredients with your hands until just combined. Avoid overmixing, as it can make the kebabs tough.
- e.Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to an hour. This step is crucial for the flavors to meld and for the mixture to firm up, making it easier to shape.
- 2
Step 2
- a.Shape the Kebabs
- b.After chilling, lightly grease your palms with a little oil to prevent sticking.
- c.Divide the mixture into 16 equal portions.
- d.Take one portion and thread it onto a metal or pre-soaked wooden skewer. Gently press and roll the mixture around the skewer to form a long, cylindrical kebab, about 4-5 inches in length.
- e.If not using skewers, you can shape them into small logs or patties. Place the shaped kebabs on a plate or tray.
- 3
Step 3
- a.Cook the Kebabs
- b.Heat 2-3 tablespoons of oil in a large non-stick skillet or pan over medium heat.
- c.Carefully place the kebabs in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
- d.Shallow-fry for 10-12 minutes, turning them every 2-3 minutes, until they are golden brown on all sides and cooked through.
- e.To check for doneness, a meat thermometer should read 165°F (74°C). Alternatively, a small cut should reveal no pink meat.
- f.Once cooked, carefully remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- 4
Step 4
- a.Serve
- b.Serve the Chicken Seekh Kebabs hot, garnished with fresh coriander.
- c.They pair wonderfully with mint-coriander chutney, sliced onions tossed with lemon juice (lachha pyaz), and lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing all water from the chopped onions is the most critical step to prevent kebabs from breaking.
- 2For the juiciest kebabs, use chicken thigh mince which has a higher fat content than chicken breast.
- 3Do not skip chilling the mixture. It helps the kebabs hold their shape during cooking.
- 4Wet your hands with a little water or oil before shaping each kebab to prevent the mixture from sticking.
- 5For a smoother texture, you can briefly pulse the chicken mince mixture in a food processor before shaping.
- 6Cook in batches and do not overcrowd the pan. This ensures the kebabs sear well and cook evenly instead of steaming.
- 7For an authentic smoky flavor, use the 'dhungar' method: place the mixture in a bowl, put a smaller bowl with a hot charcoal piece in the center, drizzle ghee on it, and cover for 5-10 minutes.
Adapt it for your goals.
Meat Variation
Replace chicken with minced lamb (mutton) or beef for a richer, more traditional flavor. Adjust cooking time as needed.
Flavor AdditionFlavor Addition
Add 1/4 cup of grated cheese (like cheddar or mozzarella) to the mixture for a cheesy twist.
Cooking MethodCooking Method
For a healthier option, bake the kebabs at 200°C (400°F) for 15-20 minutes or air fry at 180°C (360°F) for 12-15 minutes, turning halfway through.
Vegetarian AlternativeVegetarian Alternative
Create a vegetarian version using crumbled paneer, mashed potatoes, and finely chopped vegetables with the same spice blend.
Why this is on our healthy list.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
Boosts Metabolism
The blend of spices like chili powder, cumin, and garam masala can help give a temporary boost to your metabolism and aid in fat burning.
Aids Digestion
Ingredients like ginger, garlic, and cumin are known for their digestive properties, helping to soothe the stomach and improve gut health.
Frequently asked questions
This usually happens due to excess moisture. Ensure you squeeze all the water from the onions. Chilling the mixture for at least 30-60 minutes is also crucial as it helps firm up the mince and bind it together. Using a binding agent like roasted besan (gram flour) also prevents them from breaking.