These Seekh Kabab are made with a blend of chicken, aromatic spices and herbs, shaped on the skewers and baked/ grilled in a oven, air fryer or pan. Serve them with Mint chutney or Cilantro chutney.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: starter
  • Cuisine: Indian

Ingredients

  • 1 lb. (450 grams) ground chicken ((or boneless breasts+ thighs, ground slightly coarse))
  • 3 tablespoons chopped nuts ((almonds/cashews/ pistas roughly chopped, optional))
  • ¾ tablespoon ginger (crushed/ grated)
  • ¾ tablespoon garlic (crushed/minced)
  • 2 to 3 green chilies ((adjust to taste, chopped, deseeded if required))
  • ¼ cup fried onions ((or fine chopped, drained from 1 small onion, read notes))
  • 3 tablespoons coriander leaves ((pat dry and fine chop))
  • 2 tablespoons mint leaves ((pat dry and fine chop))
  • 1 tablespoon oil (or ghee)
  • ¾ to 1½ teaspoon chili flakes ((or ¾ tsp Kashmiri chili powder, cut down for kids))
  • 1 to 1½ teaspoon garam masala ((cut down for kids if you want))
  • 1½ teaspoon roasted coriander powder
  • ¾ teaspoon roasted cumin powder ((bhuna jeera powder))
  • 1 teaspoon chaat masala ((or black salt + mango powder+ black pepper, or lemon juice))
  • ¾ to 1 teaspoon salt ((adjust to taste, cut down to use black salt))

Method

How to Make Chicken Seekh Kabab

  1. If using wooden skewers, soak them for 30 mins & pat dry very well.
  2. Add all the ingredients to a bowl and mix together well, for 2 to 3 mins. Cover and refrigerate for a minimum of 30 minutes to 4 hours (if made without fresh onion).
  3. Preheat your oven to the highest temperature for at least 15 mins. Arrange a rack in the center.
  4. Take handful of mixture and begin to press down on the skewers, starting from the bottom to top or vice versa. Optionally press down with your fingers to give them a few finger impressions.
  5. Place them on a prepared tray, such that both the ends of the skewers rest on the edges of the tray. Make sure the meat does not touch the bottom of the tray.
  6. Place the baking tray in the oven and bake for 6 to 7 mins, turn them to the other side and bake for another 2 to 3 mins. (Baking times can vary depending on the size of your oven and thickness of kebabs). You know it is done, when your instant read thermometer reads 165 F in the thickest part of the skewer.
  7. Serve Chicken Seekh Kabab over yellow rice, with a side of mint chutney and roast veggies.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.