Chicken Seekh Kebab | An easy-to-make, Tasty Starter

Seekh Kebab or Kabab is usually prepared with the minced meat loaded with flavourful spices which is then roasted or grilled to perfection in the tandoor oven. Seekh Kebab has the meaning " to roast in the skewer" which has had travelled to us from the Turks.

Seekh kebabs are cylindrical patties made from the seasoned minced meat roasted or grilled in the spit or tandoor. There exist numerous varieties while speaking about kebabs and Chicken Seekh Kebab is one among them prepared with the minced chicken.

There are a lot more spices to add to enrich the taste of Seekh Kebab. They include turmeric powder, red chilli powder, dry ginger powder, cumin powder, dry mango powder, coriander seeds powder, garam masala, besan flour and so on. The recipe which I post would give you the best Seekh Kebab with limited spice list.

Pan-fried Kebabs, Baked Kebabs, Deep-fried Kebabs- A Comparison:
  • Even without spit or tandoor, perfect Seekh kebabs could be done on Tawa or they can be baked. You could bake the kebabs for a while and then pan-fry them for a little more time. If you want to deep-fry, you can do that as well.
  • Pan-fry consumes very less-oil but tastes very great. Baked version is also health-friendly consuming very less oil, but taste-wise it is not up to the mark (my personal opinion!). Deep-fry yields tasty kebabs yet not a healthy option to opt, and hence I don't prefer.

Dos and Don't Dos:
  • Want to make perfect Kebabs? Then, dare not add any watery substance into the minced meat. So, say 'no' to curd. Yoghurt (Hung curd) is the best option to pick.
  • Always use freshly ground spices for the best tasting experience.
  • Don't skip coriander leaves in the recipe as they lift the tastiness of Kebabs.
  • Completely drain water from the minced chicken before marination.
  • Don't add chopped onions during marination as they tend to release water and make the meat sticky.
  • Besan flour is the ingredient which I suggest to add only if you plan to deep-fry the Kebabs. For Tawa-fry or baked version, besan flour is not recommended (my opinion based on my experience!).
  • Grease the hands with enough oil before making cylinders to make the meat non-sticky.
  • Cook the Kebabs on a very low flame to help them cook from the inside.

Perfect Side-dip?
  • Seekh Kebabs when served with Yoghurt-mint dip or coriander-mint dip or Mayonnaise, along with lemon wedge and onion rings, are more than enough to fit as a Perfect Starter. The juicy minced chicken, seasoned with loads of rich spices, makes the Seekh Kebab tasty, juicy and flavoursome.

Any alternate for Skewers?
  • Wooden skewers if used should be soaked for 10 minutes in the water before use.
  • Metal Skewers if used can be used directly. But they should be used with care as they are heat conductors.
  • You could use long Wooden pencil as a skewer if you don't own a wooden or metal skewer. That seems simple right?

I have done Kebabs many times, even without marination and those were tasted equally great like marinated chicken kebabs. So, an easy-to-make recipe which does consume no marination time is what we gonna see through this post.

The taste of this Chicken Seekh Kebab would be tremendously great and you should try it. Definitely, it is a real treat to the eyes and the taste buds.

⏲ Preparation Time: 10 minutes
⏲ Cooking Time: 20 minutes
๐Ÿด Servings: 4 to 5 Kebabs

Chicken Seekh Kebab

Very tasty cylindrical patties made with juicy minced meat, seasoned with a slathered bowl of spices, inserted into a skewer, and roasted or grilled to perfection.

What to Use?
  • Boneless Chicken - 250 g
  • Yoghurt - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Garam masala powder - 3/4 tsp
  • Salt - as required
  • Lemon juice - a few drops
  • Big onion - 1 (finely chopped)
  • Coriander leaves - a handful
  • Butter - 1 tsp (optional)
  • Oil - a few drops
Steps Involved: 
  • Wash boneless chicken and drain off the water completely.
  • Grind the chicken in the mixer using pulse mode to mince it. You could use minced chicken as well.
  • Add yoghurt, turmeric powder, red chilli powder, cumin powder, garam masala and butter to the minced meat and season with salt.
  • Add a handful of coriander leaves to the chicken and give a good mix to better blend the spices.
  • Marinate for about 20 minutes if you want. Marination time is not needed for this recipe.
  • Add in the chopped onions and mix with the minced meat.
  • Grease hands with enough oil and make cylindrical patties taking a small chunk out of the spiced meat.
  • Insert the skewer into the meat and place it over the greased Tawa.
  • Brush the Kebabs with little oil and start to cook on a very low flame flipping them often.
  • Cook for 20 minutes and the tasty inviting Chicken Kebabs are ready!
  • For the baked version, preheat the oven for 10 minutes at 200-degree Celcius and bake the greased cylindrical patties at the same temperature for 20 minutes.

Visual Treat: 

 Video link for "Chicken Seekh Kebab" post: 
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For comforting the easy understandability of the recipe, the step by step detailed procedure along with the picture is shown below:

Step-by-Step Procedure with Pictures

How to Make?

  • Wash and grind the boneless chicken pieces in a mixer using pulse mode. Doing so would mince the chicken. You could go for minced chicken instead. But I prefer grinding as they help to form a firm shape while making cylinders. Make sure that there should be no water present in the chicken.

  • Add in the yoghurt (or hung curd). It is highly preferable to add yoghurt in this recipe. Using curd may turn the meat sticky.

  • Add turmeric powder to the minced meat. This helps to get rid of the foul smell seeping out from the chicken.

  • Add in the red chilli powder. Green chilly paste or chopped green chillies could also be used to generate heat.

  • Add the cumin powder. Cumin seeds have a powerful flavour which pairs well with the minced meat and elevates the taste of the Kebab.

  • Add in the Garam masala. This adds loads of flavour hint to the Seekh Kebab making it a flavoursome starter.

  • Season the minced meat with the needed salt. I use sea salt for this recipe.

  • Chop a handful of fresh coriander leaves and add to the marination. This does its best in lending the fresh zingy taste to the recipe. Never ever try to skip coriander leaves in your Seekh Kebabs as they taste really great.

  • Add a teaspoon of butter to yield a rich taste to the Kebabs. Butter could be replaced with a teaspoon of cooking oil.

  • Squeeze a few drops of lemon juice to the marination. Lemon juice helps in balancing the taste giving perfection to the Seekh Kebabs.

  • Mix the ingredients well to better blend the flavour notes with the minced meat.

  • Marinate for about 20 minutes. Or you can skip the marination if doing in a hurry. Because 'no marination' also yields equally good Seekh Kebabs.

  • Add the finely chopped onions after marination. Mix thoroughly to spread out the onions.

  • Soak the wooden skewer in the water for about 10 minutes. Skip this step, if using a metal skewer.

  • Grease the hands with oil and make cylindrical patties out of the small chunks taken from the spiced meat. Insert the skewer into the patties. Make sure, the skewer is inserted in the middle.

  • Grease the skillet with oil. Very less oil would be enough for this recipe. Place the Seekh Kebabs over the skillet and brush them with a little oil.

  • Flip often and cook for about 20 minutes on a very low flame. Cooking on a high flame could burn the patties letting the inside uncooked.

  • A very tasty starter is just ready to get served.

  • Side the Chicken Seekh Kebabs with Yoghurt-mint sauce or Coriander-Mint dip or Mayonnaise. All the mentioned dips go well with the Kebabs.

  • For Baking, preheat the oven for 10 minutes at 200-degree Celcius and bake the Kebabs for about 20 minutes at the same temperature. After 10 minutes of baking, flip the Kebabs and bake again for 10 minutes. Don't forget to brush the Kebabs before baking with butter or oil. The baking version doesn't taste great though they consume very less oil.

Visual Treat:
Enjoy the Video:

  • Cook the patties on a very low flame to prevent burning of patties.
  • You could cover with a lid and cook the patties to get them plated soon.
  • Baking for a while and then pan-frying is also the best option which yields perfectly cooked and browny outer Kebabs.
  • Don't overcook the patties as they tend to lose their juiciness.

Tastiest Starter with less oil!


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