Chicken Seekh Kabab – 30 Minute Recipe

These Chicken Seekh Kababs are without a doubt, the best type of kebab! Honestly they’re juicy, flavorful, and once you whip them up at home, you won’t even want to buy them from the store anymore, trust me on this one! Making these kebabs is super easy and the best part is they’re versatile too. You can serve them however you like! Whether served as an appetiser alongside your favorite dip or as part of a main course by adding them to a karahi to create the perfect Kabab Karahi, they fit the bill perfectly. Perfect for any gathering, these kebabs will surely become a staple in your menu. You won’t be able to get enough of them!

About The Recipe

Chicken Seekh Kabab is a delicious Pakistani dish with a long history, going back to the Mughal times. It’s made by mixing minced chicken with spices and shaping it onto skewers for grilling.

There are many versions of this kabab with different spices, herbs like mint, and even nuts. Depending on where you located, the kababs can vary from mild to spicy.

Some folks even make veggie versions using paneer or soy. You might find these kebabs marinated in yogurt or lemon juice for extra flavor, and they can be served in various ways like wraps or on their own. So now you know it’s a versatile and tasty dish that shows off the creativity in Pakistani cooking over the years.

These Chicken Seekh Kabab are kind of like the ones made with beef or mutton but with a few differences in how they’re made. This recipe came from my friend’s mom. She shared it with us, and now it’s a regular favorite in my cooking. I love using these kebabs in salads, wraps, shawarmas and sandwiches to make my meals convenient.

How To Make Chicken Seekh Kabab, Step-By-Step Process With Pictures

Step 1: Start by finely chopping all the vegetables: onions, cilantro, mint, green chilies, and ginger-garlic paste. Use a food chopper to get everything finely chopped as this is important for the flavor and texture of your kebabs. After chopping, put the mixture in a mesh cloth and strain out the excess water. This will keep your kebabs from getting soggy and help them stay juicy and hold their shape

Step 2: In a large mixing bowl, add the chicken mince along with a variety all mentioned spices: salt, cumin seeds, coriander seeds, carom seeds, red chili powder, chili flakes, turmeric powder, chicken powder, and chaat masala. Add a splash of vinegar and soy sauce to enhance the flavors even further. Mix the mixture in a food processor for about 1-2 minutes until everything is well combined and smooth. If you don’t have a food chopper, no problem. You can mix everything by hand, just make sure to knead the mixture thoroughly for the best flavor

Step 3: Once the spices, veggies and chicken are mixed well, it’s time to add the other ingredients. Crack an egg into the bowl, add some softened butter, and throw in a slice of bread. If you don’t have bread, you can use breadcrumbs instead. Knead the mixture until it’s smooth, which should take about 2-3 minutes.

Step 4: After kneading, transfer the mixture to a bowl and give it another quick knead for about a minute. Cover the bowl with cling film and refrigerate for 30 minutes. This helps mixture to firm up, making it easier to shape.

Step 5: Take a bamboo skewer, shape the into balls, and flatten them into kebab shape by hands. You can bake, grill, pan-fry or air fry as desired. I’m choosing pan frying here. But you can use any method you find easy and suits you.

Step 6 (Optional): After cooking, transfer the kebabs to a wok. Heat the wok on low heat and give them a smoky flavor by adding coal smoke. Trust me this will enhance the taste to next level.

Pro Tips To Make Juicy Kabab

• When you chop veggies, squeeze out extra water so they stick together well in your kebab and don’t get soggy.

• Before shaping your kebab, let the mixture chill in the fridge for at least 30 minutes. This helps them hold their shape nicely during cooking.

• For Chicken Seekh Kabab, make sure to finely mince the boneless chicken. This makes sure the texture is soft and taste great.

• Remember to add bread slices or any binding agent like besan (gram flour) to bind your kebab together. This helps everything stick and stay tasty. I would recommend stick to the fresh bread slice, as this really helps in the texture.

• When cooking kebab on stovetop, try shallow frying instead of deep frying for the best results. Shallow frying gives them a nice crust without being greasy and keeps them tender.

• If you are using a chopper, it’s best to chop the vegetables first and then add the minced meat, followed by the spices and the remaining ingredients. This way, you can control the consistency and texture of the mixture more effectively. Mixing all the ingredients together at once can make it harder to achieve the desired texture and consistency.

Cooking Methods

Baking: To bake Seekh Kebab, set your oven to 375°F (190°C) and cook them on a baking tray lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through until they’re fully cooked.

Grilling: For grilling, heat your grill to a medium-high temperature. Grill the kebabs for 10-15 minutes, turning them occasionally until they’re done with a nice charred look.

Air Frying: When air frying Seekh Kebab, preheat the air fryer to 375°F (190°C). Cook the kabab in a single layer in the basket for 12-15 minutes, turning them once.

How One Kebab Mixture Can Make Many Shapes

Imagine one flexible kebab mixture that you can shape into different types, like Gola Kabab and Kofta. The great thing about this mixture is that it’s the same base for all these kebabs. The only difference is how you shape them. Whether you make round Gola Kebabs or soft Kofta, this mixture makes it easy to enjoy a variety of flavors!

Gola Kabab are crafted into round or ball-like shapes, a little bigger than Kofta.

Kofta, on the other hand are resembling meatballs, another option made from the same kebab mixture.

So, with this one kabab mix in hand, you have the flexibility to create a range of kebab shapes for perfect appetiser or snack.

Explore more Kabab recipes here

Chapli Kabab
Pakistani Beef Kabab

Storage Suggestions

• Cook them halfway by baking, pan frying or grilling before freezing. This helps preserve their taste and texture. When you thaw and cook them later, this precooking step prevents ice crystals from affecting the flavor, keeping the kebab delicious.

• Let the partly cooked Seekh Kebab cool down before freezing them. Put them in a zip lock bag to avoid freezer burn and keep them fresh. Then, stash the bag in a well-sealed container to shield them from freezer smells. This method keeps Seekh Kebabs tasty for about 2-3 months in the freezer without losing quality.