Chicken Seekh Kabab Recipe

Chicken Seekh Kabab Recipe – Juicy, Flavor-Packed & Restaurant-Style at Home

A magical eating experience happens when you bite into a juicy Chicken Seekh Kebab because the combination of softness and spices and smoky grilled taste appeals to all BBQ enthusiasts. The Mughlai origin of these kebabs now makes them beloved in kitchens throughout India and Pakistan, as well as on international dining tables. The traditional cooking method for skewered seekh kababs uses hot coals, but you can replicate the same outcome in your home kitchen by using a grill pan, oven or tawa.

Through this detailed guide, I will teach you how to prepare real Chicken Seekh Kebabs at home for the very first time. No steps skipped. No guesswork. The result tastes so good that it will disappear into your mouth virtually right away!

Ingredients You’ll Need

You need to work with fresh chicken mince (keema) to achieve the best outcomes. Use fresh mince instead of watery or frozen mince when preparing your dish.

For the Kabab Mixture:

• 500g chicken, minced (preferably thigh meat, finely ground)

• 1 medium onion (finely grated or minced, squeeze out excess water)

• 2 tbsp ginger-garlic paste

• 2 green chilies (finely chopped or crushed)

• ¼ cup fresh coriander leaves (finely chopped)

• 2 tbsp mint leaves (finely chopped)

• 1 tsp garam masala

• 1½ tsp roasted cumin powder

• 1 tsp coriander powder

• ½ tsp red chili powder (adjust to taste)

• ½ tsp black pepper powder

• 1 tbsp lemon juice

• Salt to taste

• 1½ tbsp besan (gram flour) or roasted chickpea flour – for binding

• 1 egg yolk (optional, for extra softness)

Optional (for smoky flavor):

• A small piece of charcoal

• 1 tsp ghee or butter

Step-by-Step Cooking Instructions

Step 1: Prepare the Mixture

Put the minced chicken into a large mixing bowl first. Add onion, ginger-garlic paste, green chilies, coriander, mint, all the spices, lemon juice, besan, and salt.

    Important: Before adding the onion, you need to remove excess water because dense mixture                              formation will become challenging.

Combine all ingredients using a handheld mixer or a spatula. Continue kneading the mixture for 4–5 minutes while it resembles dough. The mixture becomes stronger because of this step which creates kababs that are both tender and moist.

Place the bowl under refrigeration for at least 1 hour (it can remain there overnight if desired). Chilling the mixture for one hour enables the flavors to blend properly while also making it firm enough for shaping.

Step 2: Shape the Kababs

Before shaping your hands, apply a light coating of oil or water.

Use a small handful of the mixture to form a piece around a skewer into a cylindrical shape. Press the mixture into a smooth, sausage-like cylinder with a uniform shape. Squeeze the mixture softly onto the skewer to maintain its stickiness.

 Prepare your kebabs into log shapes by hand when you lack skewers. After shaping the kababs, gently flatten them into the desired log form. You can pan-fry or bake them. 

Refrigerating the shaped kababs for 15 minutes before cooking will help them maintain their structure during preparation.

Step 3: Cook the Kababs

You have three cooking options:

🪵 1. On a Grill or BBQ:

Preheat the grill. Insert skewers onto the flame source or hot coals surface for cooking. The kababs need approximately 10–12 minutes under heat while you turn them occasionally until they become golden brown and completely cooked. Baste with oil or butter for extra flavor.

 2. On a Tawa or Pan:

Use 2 tablespoons of oil to heat your non-stick tawa for cooking. Gently put the kababs into the pan and let them cook at medium heat for 10–12 minutes. Regularly turn the kababs to achieve complete cooking of all their sides. The closing minutes of cooking should be covered to guarantee complete cooking of the kebabs.

3. In the Oven:

Preheat your oven to 200°C (390°F). Wrap a tray with aluminum foil or baking paper. Put the kebabs onto the tray before applying oil over them. Bake for 15–20 minutes, flipping halfway. After baking for 2–3 minutes under high broiler heat, you will achieve the desired charred appearance.

Optional Step: Smoke the Kebabs

For that smoky, restaurant-style flavor:

1. Place a small piece of charcoal under heat until it reaches a red-hot temperature.
2. Set a small steel bowl or foil cup in the middle of the cooked kababs.
3. Set the hot charcoal into the pan while adding 1 teaspoon of ghee or butter on top.
4. You should immediately put the pan lid on for 2–3 minutes.
5. After removing the lid throw away the coal pieces.

A few minutes of cooking with this method produces an aroma that feels similar to tandoor and BBQ cooking.

Serving Suggestions

You should consume Chicken Seekh Kebabs when they are hot right out of the cooking process. Here are some serving ideas

• As a starter, with mint chutney, onion rings, and lemon wedges

• In a wrap with paratha, salad, and yogurt sauce

• With rice like jeera rice or pulao

• As a party snack with dips and naan bites

The dish should be garnished with chopped coriander leaves combined with a touch of chaat masala to add extra flavor.

 Variations You Can Try

• Spicy Seekh Kababs – More green chilies or chili flakes should be added to increase spiciness.

• Cheesy Seekh Kebabs – Add shredded cheese into the meat mixture.t

• Stuffed Kababs – Add small amounts of mozzarella cheese or spiced mashed potato to the cavity.

• Healthy Version – Use olive oil then bake your food rather than frying it.

 Expert Tips for Perfect Seekh Kebabs 

1. The use of thigh meat or slightly fatty mince will deliver moist kababs. Breast meat tends to dry out.
2. Proper squeezing of onions prevents the mixture from becoming liquid.
3. Chill the mixture for a short time to enhance its binding properties.
4. Extensive cooking of these kababs results in their drying out. Cook just until done.
5. Two binding options include using besan (gram flour) or egg yolk to maintain the structure of the kababs.

Final Thoughts

Chicken Seekh Kababs deliver great taste along with flexibility for home preparation because they come together easily. The delicious kababs work perfectly for any occasion and will deliver a great taste no matter what you use them for.

The best part? You require no special equipment to prepare these chicken kababs. Just some simple ingredients, the right method, and lots of love!