Chicken Seekh Kabab Recipe

Chicken Seekh Kababs are pure magic. They bring together the bold flavors of South Asian cooking with the irresistible smokiness of grilled meat. These kababs trace their roots back to the Mughal era, when royal chefs mastered the art of skewering and grilling spiced meats. The name seekh? It literally means “skewer” in Urdu, which is exactly how these kababs are cooked. Over the years, they’ve transformed from palace delicacies into street food favorites and home-cooked staples.

Here’s my twist on this classic dish. Juicy chicken mince, fresh herbs, and warm spices come together to create kababs that are tender, flavorful, and perfect for any occasion—be it a weekend barbecue, a festive spread, or just a cozy dinner at home. Let’s get started!

Quick Recipe Summary

Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus optional resting time)

Servings

• Makes about 12 kababs, enough for 4–6 people.
• Want more? Just double or triple the recipe. For a smaller batch, cut the quantities in half.

Skill Level

• Beginner-friendly. Step-by-step guidance included!

What You’ll Need

• Skewers (metal or bamboo—soak bamboo ones to avoid burning)
• A grill pan, frying pan, oven, or air fryer
• Mixing bowl
• Baking tray with a wire rack (if using the oven)

Pro Tip: If you’re prepping ahead, make the mixture a day early. Just skip the lemon juice at first and add it before cooking—it keeps the chicken from turning too soft.

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Here’s What You’ll Need

Ingredients

• 1 pound ground chicken
• 1 cup finely minced red onion
• ½ cup chopped mint leaves
• ½ cup chopped cilantro
• 1 large egg
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon fresh lemon juice
• 1 teaspoon each: cumin powder, coriander powder, garam masala
• 1 teaspoon salt (or to taste)
• ¼ teaspoon red chili flakes (optional)
• 1 tablespoon oil (to mix in)
• Melted ghee (for shaping and basting)

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Need substitutions?

• No chicken? Go for ground turkey or lamb.
• Run out of mint or cilantro? Use parsley instead.
• Don’t do ghee? Butter works, or even neutral oil.
• No eggs? Use breadcrumbs or chickpea flour to bind the mixture.

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Step-by-Step Instructions

Step 1: Mix Your Ingredients

Grab a large bowl and toss in your ground chicken, minced red onion, mint, cilantro, garlic, ginger, cumin, coriander, garam masala, salt, chili flakes (if you like heat), lemon juice, egg, and oil. Mix gently with your hands until everything’s combined. Tip: Don’t overmix! You want them tender, not tough.

Extra Help: If the mix feels too wet, just sprinkle in a bit of breadcrumbs or chickpea flour to firm it up.

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Step 2: Shape the Kababs

• Grease your hands with a little melted ghee. This stops the mixture from sticking.
• Take a handful of the mix and shape it around a skewer, rolling it into a smooth, even cylinder.
• Repeat until all the mixture is gone.

How’s it feel? The mix should be moist but sturdy enough to hold its shape around the skewer.

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Step 3: Cook Your Kababs

Here’s the fun part: choosing your cooking method.

Oven

• Preheat your broiler and set the rack about 6 inches from the heat.
• Line a baking tray with foil and set a wire rack on top.
• Pop the kababs on the rack and broil for about 4 minutes per side, brushing with ghee when you flip them.

Pan on the Stove

• Heat a grill pan or frying pan over medium heat and add a little ghee.
• Cook each kabab for about 2–3 minutes per side. Flip them once they’re browned and cooked through.

Air Fryer

• Preheat the air fryer to 400°F.
• Arrange the kababs in the basket, leaving room between each one.
• Air fry for about 10–12 minutes, checking halfway to make sure they’re cooking evenly.

Step 4: Serve and Enjoy

Serve the kababs hot with some mint chutney, naan, or a fresh salad. Want to get fancy? Add lemon wedges and onion rings to the platter for that restaurant vibe.

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Make It Your Own

Love experimenting? Try these ideas:

Spice It Up (or Not)

• Want milder kababs? Skip the chili flakes.
• Prefer them fiery? Add extra flakes or finely chopped green chilies.

Diet-Friendly Tweaks

• Gluten-Free: Skip breadcrumbs and use chickpea flour.
• Dairy-Free: Swap ghee for oil when basting.

Seasonal Swaps

• Summer: Fire up the grill outdoors for that smoky flavor.
• Winter: Keep it cozy with your stovetop or oven.

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Tips for Storing and Reheating

Here’s how to handle leftovers (if there are any!):

• Fridge: Store cooked kababs in an airtight container for up to 2 days.
• Reheat: Use the air fryer at 350°F for about 5 minutes or warm them in the oven to keep them from drying out.
• Freeze: Shape the uncooked kababs and freeze them on a tray. Once they’re solid, transfer them to freezer bags. Cook straight from frozen—just add a couple of extra minutes to the cooking time.

Chicken Seekh Kababs aren’t just a recipe—they’re a piece of history you can enjoy at home. Follow this easy guide, and you’ll be recreating this timeless dish like a pro. Ready? Let’s make some kababs!

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