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chicken seekh kebab recipe.

 


Chicken Seekh Kebab Recipe – Juicy & Flavorful Pakistani/Indian Style

Looking for a delicious chicken seekh kebab recipe that’s easy to make at home? These juicy skewered kebabs are made with ground chicken, fresh herbs, and aromatic spices. Perfect for BBQ nights, parties, or even a simple weeknight dinner, chicken seekh kebabs are a healthier alternative to fried snacks yet full of flavor. You can grill, bake, air-fry, or pan-fry them to perfection!

🥘 Ingredients (Serves 4–5)

  • 500g ground chicken (preferably with a little fat)
  • 1 medium onion, finely grated and squeezed dry
  • 2–3 green chilies, finely chopped
  • 2 tbsp fresh coriander leaves, chopped
  • 2 tbsp mint leaves, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp salt (or to taste)
  • 2 tbsp gram flour (roasted, for binding)
  • 1 egg (optional, for binding)
  • 1 tbsp oil or melted butter (for brushing kebabs)

🔪 Instructions

  1. Prepare the mixture

    • In a large bowl, add chicken mince, onion, chilies, coriander, mint, ginger-garlic paste, and all spices.
    • Add roasted gram flour and egg (if using). Mix until well combined.

  2. Shape the kebabs

    • Take small portions of the mixture and mold them onto skewers to form long, thin kebabs.
    • If using wooden skewers, soak them in water for 30 minutes before use.

  3. Chill the kebabs

    • Place shaped kebabs in the refrigerator for 30 minutes. This helps them hold their shape.

  4. Cook the kebabs

    • Grill/BBQ: Cook on medium-high heat, turning occasionally, until fully cooked and lightly charred.
    • Oven: Preheat to 200°C (390°F), bake for 15–20 minutes, brushing with oil halfway.
    • Pan-Fry: Heat 2 tbsp oil in a nonstick pan, cook until golden brown on all sides.

  5. Serve hot with naan, paratha, or chutney.

🌟 Tips for Juicy Chicken Seekh Kebabs

  • Squeeze out onion moisture to prevent soggy kebabs.
  • Always refrigerate kebabs before cooking for better firmness.
  • For smoky flavor, place a hot coal in the pan, drizzle with ghee, cover for 2 minutes.
  • Avoid overcooking – chicken should remain tender and moist.

🍽 Serving Suggestions

  • Pair with mint chutney, raita, or tamarind sauce.
  • Serve with naan, paratha, or pita bread.
  • Wrap in a kebab roll with salad and yogurt dressing.
  • Add as a protein side to pulao or biryani.

❓ FAQs about Chicken Seekh Kebab

Q1: Can I make chicken seekh kebabs without skewers?
👉 Yes, simply shape into patties and pan-fry them like shami kebabs.

Q2: Can I freeze chicken seekh kebabs?
👉 Yes, shape them, place on a tray to freeze, then store in freezer bags. Cook directly from frozen.

Q3: How to stop kebabs from breaking?
👉 Make sure the mixture isn’t too wet. Add more gram flour or breadcrumbs for firmness.

🔗 Similar Recipes You’ll Love

  • Beef Seekh Kebab
  • Shami Kebab
  • Chicken Chapli Kebab
  • Chicken Malai Tikka
  • Kofta Curry

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