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Chicken Seekh Kabab Recipe

Chicken Seekh Kabab Recipe
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Chicken Seekh Kababs are a delicious fusion of tender chicken, aromatic spices, and fresh herbs, cooked on skewers for a smoky, flavorful dish. Whether you’re hosting a barbecue, craving comfort food, or planning a festive meal, this recipe delivers restaurant-quality kababs right at home!

Ingredients

Scale

Kabab Mix

  • 1 pound ground chicken (not watery, drain if needed)
  • 1 cup red onion, finely minced (squeeze out excess liquid)
  • ½ cup mint leaves, finely chopped
  • ½ cup cilantro leaves, finely chopped
  • 1 large egg (optional: substitute with 2 tablespoons chickpea flour or breadcrumbs)
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, minced
  • 1 tablespoon fresh lemon juice (add last if resting the mixture overnight)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt (adjust to taste)
  • ¼ teaspoon red chili flakes (optional for heat)
  • 1 tablespoon oil (helps maintain moisture)

For Shaping & Cooking

  • Melted ghee or neutral oil (for greasing hands and basting)

Instructions

Step 1: Make the Kabab Mix

  1. In a large bowl, combine ground chicken, minced red onion, mint, cilantro, garlic, ginger, cumin powder, coriander powder, garam masala, salt, chili flakes, egg, lemon juice, and oil.
  2. Gently mix everything until well combined. Avoid overmixing—it can make the kababs tough.
  3. Optional: Cover and refrigerate for 30 minutes to let flavors meld.

Pro Tip: If the mixture feels too wet to shape, add breadcrumbs or chickpea flour, 1 tablespoon at a time, until it holds together.

Step 2: Shape the Kababs

  1. Grease your hands with melted ghee to prevent sticking.
  2. Take a small handful of the mixture, roll it into a ball, and shape it around a skewer, forming an even cylindrical kabab.
  3. Repeat until all the mix is used. Place shaped kababs on a greased tray or wire rack.

Visual Cue: The mixture should feel moist but firm enough to stay on the skewer.

Step 3: Cook the Kababs

Choose your preferred cooking method:

  • Oven:
  • Preheat the broiler. Position the rack about 6 inches from the heat.
  • Place kababs on a wire rack set over a baking sheet lined with foil.
  • Broil ~4 minutes per side, brushing with melted ghee when flipping.
  • Stovetop:
  • Heat a grill pan or frying pan over medium heat; grease lightly with ghee.
  • Cook kababs ~2–3 minutes per side until browned and cooked through.
  • Air Fryer:
  • Preheat to 400°F. Arrange kababs in the basket, leaving space between them.
  • Air fry ~10–12 minutes, flipping once halfway through.

Pro Tip: Don’t overcook—the kababs should remain juicy but not undercooked.

Step 4: Serve

Serve the kababs hot with naan, parathas, or alongside mint chutney and onion slices. Garnish with lemon wedges for a tangy twist.

Notes

Serving Suggestions

  • Pair with cucumber raita or a fresh salad for a full meal.
  • Add some pickled onions on the side for extra zing!

Storage & Reheating

  • Refrigerate: Store cooked kababs in an airtight container for up to 2 days.
  • Freeze: Shape uncooked kababs, freeze on a tray, and transfer to freezer bags once solid. Cook directly from frozen (adjust cooking time).
  • Reheating: Use an air fryer at 350°F or reheat in the oven until warmed through. Avoid microwaving to prevent drying.

Common Mistakes to Avoid

  • Using watery chicken mince: Drain before mixing to avoid soggy kababs.
  • Overmixing the mixture: This can make the kababs dense and chewy.
  • Skipping greasing: Prevents the mixture from sticking to hands or skewers.

Find it online: https://indianrecipe.info/chicken-seekh-kabab/