Chicken Seekh Kabab Recipe – A Flavorful Indian Delight

If you're a fan of juicy, smoky, and spicy grilled delights, Chicken Seekh Kababs are bound to become one of your all-time favorites. These succulent kababs, traditionally made with minced meat, spices, and herbs, are molded onto skewers and grilled to perfection. Originally hailing from the rich culinary traditions of the Indian subcontinent, Chicken Seekh Kababs are a leaner, healthier alternative to their red meat counterparts, without compromising on flavor.

In this blog, we’ll walk you through a detailed, tried-and-tested Chicken Seekh Kabab recipe that’s perfect for home cooks—whether you have a grill, oven, or stovetop. Let’s dive into this flavorful journey!

What Are Chicken Seekh Kababs?

The word "seekh" means skewer, and "kabab" refers to grilled or roasted meat. Chicken Seekh Kababs are made by mixing ground chicken with aromatic spices, fresh herbs, and binding agents like gram flour or breadcrumbs. The mixture is then shaped around metal or wooden skewers and cooked over a grill, in an oven, or even on a pan.

This dish is not just delicious but also high in protein, low in fat, and perfect for keto, paleo, or high-protein diets.

Why You’ll Love This Recipe

Quick and Easy: Ready in under 40 minutes.

Healthy and Lean: Made with ground chicken and minimal oil.

Customizable: Spice levels can be adjusted to suit your palate.

Versatile: Perfect as an appetizer, in wraps, or as a side dish.

Ingredients You’ll Need

Here’s a list of ingredients for making authentic Chicken Seekh Kababs:

For the Kababs:

500g ground chicken (preferably thigh for juicier kababs)

1 medium onion (finely chopped or grated)

1 tablespoon ginger-garlic paste

2 green chilies (finely chopped)

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

½ teaspoon red chili powder (adjust to taste)

½ teaspoon turmeric powder

1 tablespoon lemon juice

2 tablespoons chopped fresh cilantro (coriander leaves)

2 tablespoons chopped mint leaves

2 tablespoons gram flour (besan) or breadcrumbs (for binding)

Salt to taste

1 tablespoon oil or melted butter (for basting)

Optional:

½ teaspoon smoked paprika or chaat masala (for extra flavor)

A pinch of ground nutmeg (for depth)

Equipment

Metal or wooden skewers

Grill, oven, or non-stick pan

Mixing bowl

Gloves (for easy shaping)

Tip: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

How to Make Chicken Seekh Kababs – Step-by-Step Guide

Step 1: Prepare the Chicken Mixture

In a large mixing bowl, combine all the ingredients listed under the kabab section. Mix thoroughly using your hands for the best texture. Ensure the mixture is sticky enough to hold its shape on skewers. If it's too soft, add more breadcrumbs.

Pro Tip: Chill the mixture in the refrigerator for 20-30 minutes. This helps firm it up and enhances flavor blending.

Step 2: Shape the Kababs

Grease your hands with a little oil or wear gloves. Take a handful of the chicken mixture and mold it evenly around each skewer, pressing gently to form a cylindrical shape. Ensure the kababs are not too thick, or they may remain undercooked in the center.

Step 3: Cook the Kababs

Option 1: Grill Method

Preheat your grill to medium-high heat.

Place the skewers on the grill and cook for 12–15 minutes, turning occasionally, until evenly browned and cooked through.

Baste with oil or butter during cooking for a juicy finish.

Option 2: Oven Method

Preheat oven to 200°C (390°F).

Line a baking tray with foil and place a wire rack on top. Arrange kababs on the rack.

Bake for 15–20 minutes, turning halfway through. Broil/grill for the last 2–3 minutes to get a charred effect.

Option 3: Pan-Fried Method

Heat 1–2 tablespoons of oil in a non-stick pan over medium heat.

Cook the kababs for 4–5 minutes on each side until golden brown and cooked through.

Cover with a lid occasionally to trap moisture.

Serving Suggestions

Chicken Seekh Kababs are best enjoyed hot and fresh. Here are some delicious serving ideas:

With green chutney and lemon wedges

Alongside naan, paratha, or pita bread

In a wrap or roll with lettuce, onions, and sauces

As a side with jeera rice or pulao

With a kebab platter including yogurt dip, hummus, and fresh salad

Tips for Perfect Chicken Seekh Kababs

1. Avoid Overcooking: Chicken cooks fast. Overcooking makes kababs dry.

2. Use Ground Thigh Meat: It’s more flavorful and juicier than breast meat.

3. Chill the Mixture: Helps kababs stay firm and not fall apart.

4. Baste Regularly: Oil or butter while grilling ensures tenderness.

5. Spice Smart: Adjust spices according to your preference or regional flavors.

Variations to Try

Cheese Chicken Seekh Kababs: Add shredded mozzarella or cheddar to the mixture for a gooey surprise.

Stuffed Seekh Kababs: Fill the center with a mix of paneer or nuts.

Spicy Afghan Style: Add black pepper, sumac, and yogurt for a Middle Eastern twist.

Air Fryer Version: Use an air fryer at 180°C for 15–18 minutes, turning once.

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze uncooked shaped kababs or cooked kababs for up to 2 months.

Reheat: Microwave or lightly reheat in a covered pan to maintain moisture.

Final Thoughts

Chicken Seekh Kababs are a celebration of spice, aroma, and texture. Whether you're preparing a weekend dinner, hosting a barbecue, or simply craving something comforting, this recipe is guaranteed to impress. Plus, it’s healthier than fried snacks and incredibly versatile.

Don’t forget to serve it with a cooling mint yogurt chutney or a zesty salad to balance the heat. Go ahead, fire up your grill or preheat that oven—these kababs are calling your name!