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.