Tender Chicken Seekh Kebab (Super Flavorful!)
Soft and juicy seekh kebab made with fresh ground spices & minced chicken in oven. Instructions included for lamb or beef as well along with different cooking methods- oven, stove top or grill.
Ingredients
- 120 g onion finely chopped
- 5 garlic cloves use 3 if they are too big, roughly chopped
- 8-10 cilantro stems roughly chopped
- 1 inch ginger roughly chopped
- 4 green chilli (hot) adjust quantity to taste, roughly chopped
- 500 g chicken thighs or use ground chicken
- 2 tablespoon cilantro leaves finely chopped
- ½ teaspoon dried mint
- 1.5 tablespoon lime juice fresh squeezed
- 1 teaspoon salt
- 6 tablespoon ghee divided
Ground Spices
- ¾ teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon kashmiri chilli powder
- ½ teaspoon red chili powder extra hot, adjust to taste
- ½ teaspoon white pepper powder
- ½ teaspoon black salt
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
Instructions
Preparation
- Begin by coarsely chopping the onions and placing them into a food chopper equipped with a sharp metal blade. Pulse the machine in short bursts until the onions are finely minced. You're looking for an even chop, not a watery puree.
- Next, transfer the chopped onions onto several layers of paper towel or a clean muslin cloth spread over a bowl. Sprinkle a few generous pinches of salt over them. This helps draw out excess moisture. Let the onions sit for about 5 to 10 minutes so the salt can do its work.
- Now comes one of the most critical steps in the entire recipe: extracting the onion juice. Gather the edges of the cloth or paper towel tightly and squeeze firmly. Really press. You might be surprised by how much liquid is released. Imagine all that moisture seeping into your kebab mixture and potentially causing kebabs to fall apart during cooking.
- Add the roughly chopped ginger, garlic, cilantro stems, and green chilies to a small grinder or mortar. Blend into a coarse paste and set it aside.
- If you are grinding your own chicken, now move on to the chicken.Roughly chop chicken thighs and include all the natural fat they come with. This fat is vital for juicy, flavorful kebabs. Add the chicken pieces to the food chopper.
- Pulse the chicken in short bursts until it breaks down into a fine mince. Be careful not to overprocess. You want a cohesive mixture with a bit of texture, not a smooth paste. Scrape down the sides of the bowl occasionally to ensure everything is minced evenly.If your food chopper is small, work in batches. Avoid overcrowding the bowl, as that can lead to uneven chopping and unwanted heat buildup, which may affect the texture.
- Once the chicken is minced to the right consistency, transfer it to a large mixing bowl. With your flavor paste and moisture-free onions at the ready, you’re all set to start building your kebab mixture.
Make Seekh Kebab Mixture
- Add the drained onions to the bowl of minced chicken, followed aromatic paste of ginger garlic, lime juice, salt, ghee, and all your ground spices. Also add the chopped cilantro leaves and mint.
- Using your hands, gently mix everything together in a folding and kneading motion. Work the mixture thoroughly for about 2 to 3 minutes until it’s well combined and uniform, but be careful not to squeeze or overwork it, which can make the kebabs tough.
- Once everything is evenly incorporated, cover the bowl and let the mixture rest on the kitchen counter for 10 to 15 minutes. This short marination allows the flavors to mingle while keeping the meat firm and workable.
- Before moving on, it’s a good idea to test the seasoning. Pinch off a small portion of the kebab mixture and cook it in a teaspoon of oil in a small pan. Taste it carefully. If you feel it needs more salt, heat, or fresh herbs, make those adjustments now before the mixture sets.
- Once marinated, take the mince out of the refrigerator. Rightaway, divide the mix into 10-12 equal portions (about 50-60g mince).
- Lightly oil your hands and thread the chicken mixture on metal or wooden skewers. I make mine thin. If using bamboo skewers, soak them in water while the kebab mix marinates. If you are using metal skewers, brush them with little ghee to avoid sticking.
Cook and Shape the Kebabs
- Piping Bag MethodSpoon the prepared kebab mixture into a sturdy piping bag or a large zip-top bag, filling it just a little over halfway. This gives you better control and helps prevent overflow while piping. Press the mixture down firmly into the bag so there are no air gaps. Loose packing or airpockets can cause the kebabs to break or tear as they come out.
- Meanwhile, preheat a grill pan over medium heat. Brush the surface generously with oil and allow it to get nice and hot. You’ll know it’s ready when the kebab sizzles faintly on contact.
- Using scissors, snip off one corner of the piping bag. Start small, with an opening about ¾ to 1 inch wide. You can always widen it slightly if the mixture doesn’t come out smoothly, but don’t go too big or you’ll lose the defined shape.
- Hold the piping bag just above the hot pan(I use a cast iron grill pan) and gently squeeze the mixture out in even logs (something like churros in shape). Aim for logs about 3 to 4 inches long, though you can make them longer or shorter depending on your preference. Don’t worry if they aren’t perfectly uniform; these kebabs are meant to be rustic and hand-formed.
- Let the kebabs cook undisturbed for 2 to 3 minutes. This allows them to firm up and develop those beautiful grill marks. Once the underside is nicely seared, carefully turn them over using tongs.
- Continue cooking, turning occasionally, until the kebabs are evenly browned and cooked through—this should take about 7 to 10 minutes in total. If the pan starts to look dry, brush on a bit more ghee or oil as needed.
- When done, transfer the hot, fragrant kebabs to a serving platter. Enjoy them right away with fresh lemon wedges, a tangy chutney, or wrapped in warm roti.
- Traditional Skewer Method Lightly grease your hands with a bit of oil to keep the mixture from sticking. Take a portion of the kebab mixture and gently mold it around a skewer (metal or wooden, whichever you’re using). Shape the mixture into slender, even cylinders, pressing it on gently so it adheres well without being too thick. I prefer making mine on the thinner side for quicker, more even cooking.If you’re using bamboo or wooden skewers, be sure to soak them in water while the kebab mix is marinating. This prevents them from burning or splintering on the grill or pan. For metal skewers, give them a quick brush with a little ghee before shaping the mixture on. This helps prevent sticking and adds a subtle richness as the kebabs cook. Cook the seekh kebabs on a grill pan or any heavy past until nicely charred on both sides.
- Once kababs are done, let cool down on the skewer for a minute or so. Transfer to a plate from the skewers. Sprinkle with chaat masala. Serve immediately with onion, green chutney ,flatbreads, lemon wedges etc.
Video
Notes
- Brush ghee or oil liberally when cooking. The kababs are way more soft and succulent if you don't skimp.
- If using store bought seekh kebab masala powder, different masalas have different heat and flavor, so start with less quantity and add more if needed after testing the kebab mixture.
- If you feel that that the kebab is not sticking together or falling off the skewer, simply add ½ - 1 tablespoon of dry roasted besan (gram flour) or 1-2 tablespoon of bread crumbs.
Nutrition
Calories: 161kcalCarbohydrates: 4gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 440mgPotassium: 283mgFiber: 1gSugar: 1gVitamin A: 71IUVitamin C: 4mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!