Chicken Seekh Kebabs
These homemade Chicken Seekh Kababs are a flavorful, juicy, and protein-packed dish that’s perfect for weeknight dinners, festive gatherings, or meal prep. Unlike traditional seekh kababs that use beef or lamb, this version is made with ground chicken and skips the papaya paste, making it lighter but just as tender and aromatic.
Bursting with fresh herbs, warming spices, and just the right kick from green chilies, these kababs are pan-fried to golden perfection. They’re delicious wrapped in naan, served with chutney, or plated with rice and salad.
What Makes These Kababs Special?
- No papaya paste, no problem – Proper kneading and spice balancing give you the same tender texture.
- Ground chicken twist – Leaner than beef but still juicy and flavorful with the right technique.
- Herb-forward flavor – Fresh cilantro, mint, and green chilies add brightness and depth.
- Easy to pan-fry – No grill required! These kababs sear beautifully in a cast iron or nonstick skillet.
How to Get Perfect Texture Without Binders
The key to making juicy but firm kababs (especially without using flour, eggs, or papaya paste) is:
- Removing excess moisture from the chicken and onion-herb mix
- Toasting and grinding whole spices for maximum flavor
- Kneading the mixture thoroughly until sticky and stringy (called resha)
This helps the protein strands bind naturally — no extra ingredients needed!
How to Freeze Chicken Seekh Kababs
These kababs are freezer-friendly, which makes them perfect for meal prepping.
How to Freeze:
- After shaping the kababs (either on skewers or as logs), place them on a baking tray lined with parchment paper.
- Freeze the tray for a few hours until the kababs are solid — this prevents them from sticking to each other.
- Transfer the frozen kababs to an airtight container or a zip-top freezer bag. Label with the date.
- Store in the freezer for up to 1 month.
To Cook from Frozen:
- Thaw overnight in the refrigerator.
- Cook as per instructions — pan-fry, grill, or bake until golden and fully cooked through.
Serving Ideas
Serve these juicy seekh kababs hot off the skillet with:
- Cilantro-mint raita or green chutney
- Warm naan or paratha
- Sliced onions and lemon wedges
- A side salad or jeera rice for a full meal
They also make great wraps and are excellent as a high-protein snack!
Who Will Love This Recipe?
- Busy home cooks looking for make-ahead meals
- Food lovers wanting to try a twist on traditional seekh kababs
- Anyone craving restaurant-style South Asian flavors without complicated steps
Chicken Seekh Kebabs
These Chicken Seekh Kebabs are juicy, smoky, and full of bold South Asian flavor. Made with ground chicken, aromatic spices, and fresh herbs, they’re perfect for grilling, pan-frying, or baking. Serve them with mint cilantro raita, naan, or rice for a satisfying meal that’s always a crowd-pleaser.
Ingredients
- 1 lb Ground chicken (preferably with some fat; avoid extra lean)
- ½ small Onion roughly chopped
- 4 small Green chillies
- ¼ cup Cilantro leaves (dhaniya)
- ¼ cup Mint leaves (Pudina)
- 1 tsp Salt
- 1 tbsp Garlic Crushed
- 2 tsp Coriander seeds Roasted and crushed
- 2 tsp cumin seeds Roasted and crushed
- ¾ tbsp Ginger Crushed
- 1 tsp Black pepper crushed
- ½ tsp Red chili flakes
- 1 tsp Garam Masala
- Oil as needed
Instructions
Prep Chicken
- Strain the ground chicken in a fine mesh sieve or cheesecloth to remove excess moisture. Pat dry with paper towels — the drier the meat, the better the kababs will hold their shape.
- In a food processor, pulse the onion, cilantro, mint, and green chilies until coarsely chopped (about 15–17 pulses). Scrape down the sides as needed. Squeeze out any liquid from the mixture using your hands or a cheesecloth, then add to the chicken.
Season & Mix
- Add the ground toasted spices, garlic, ginger, salt, black pepper, red chili flakes, and garam masala to the chicken. Mix well using gloved hands (to avoid chili burn) or a stand mixer with a paddle attachment. Knead the mixture for 3–4 minutes until sticky and stringy in texture — this helps bind the meat without needing eggs or binders.
Rest the Mixture
- Cover and let the mixture rest for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavor.
Shape the Kababs
- Oil your hands lightly. Take about ¼ cup of the mixture and shape it around a skewer into a sausage-like form, about 5–6 inches long. If not using skewers, shape into small logs or patties.
💡 Freezing Tip
- At this stage, you can freeze the shaped kababs for up to 2 months. Place on a tray lined with parchment paper, freeze until solid, then transfer to a zip-top bag.
How to Cook
- Heat a large nonstick or cast iron skillet over medium-high heat. Add enough oil to lightly coat the bottom
- Once the oil is hot, carefully place the kababs in the pan without crowding.
- Cook for 6–7 minutes total, turning frequently to brown all sides evenly.
- Internal temperature should reach 165°F (74°C).
- Transfer to a plate lined with paper towels.
Serving
- Serve hot with cilantro-mint raita, naan or paratha, and a side of lemon wedges and thinly sliced onions. They’re also perfect for wraps or rice bowls.
Notes
💡 Tips for Success
- Use chicken with some fat for juicier kababs.
- Squeeze out all excess moisture from the onion and herb mixture to avoid soggy kababs.
- Don’t skip kneading — it’s the key to holding shape without binders.
