Chicken Kabab Recipe | Seekh Kabab Recipe | Chicken Seekh Kabab Restaurant Style

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

ginger

🥗Healthier: ginger paste

💰Cheaper: fresh ginger

Ginger paste is convenient, while fresh ginger is often cheaper in bulk.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers add sweetness.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a milder flavor, while green onions are economical.

In a large mixing bowl, combine the ground chicken, finely chopped onions, green chillies, ginger garlic paste, coriander leaves, mint leaves, garam masala, ground cumin, ground coriander, red chili powder, turmeric powder, black pepper powder, and lemon juice.

Add the gram flour (Basin) to the mixture to help bind the kebabs and prevent them from falling apart while cooking.

Season the mixture with salt according to your taste.

Mix all the ingredients using your hands, ensuring everything is evenly incorporated.

Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours or even overnight to allow the flavors to meld together.

Preheat your grill or oven to medium-high heat.

Divide the chicken mixture into equal portions and wet your hands slightly with water to prevent sticking.

Shape each portion around the skewer, forming elongated kebabs.

Place the skewers on the preheated grill or in the oven on a baking tray lined with aluminum foil.

Grill or bake the kebabs for about 15-20 minutes, turning them occasionally until they are cooked through and have a nice golden brown color on the outside.

Once cooked, remove the kebabs from the heat and let them rest for a few minutes.

Serve the chicken seekh kebabs hot with mint chutney, onion rings, and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level: