Chicken Seekh Kabab are a popular chicken recipes in the Indian subcontinent, prepared with minced chicken, assorted spices, and herbs. These flavorful kabab can be served as a side or appetizer alongside your meal. For a quick and delicious meal, consider adding them to wraps or serving them with rice or your favorite curry. They are simple to make and offer a wonderful taste.

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 add my meals convenient.

How To Make Chicken Seekh Kabab

1. Start by chopping all the vegetables – onion, cilantro, mint, green chilies – along with ginger garlic paste, and give them a rough chop.

2. Add the chicken mince and all the spices: salt, cumin seeds, coriander seeds, carom seeds, red chili powder, chili flakes, turmeric powder, chicken powder, chaat masala along with vinegar and soy sauce, to the veggies and pulse in a food processor for 1-2 minutes until well-combined. If you don’t have a chopper, simply mix by hand.

3. Include the remaining ingredients – egg, butter, and bread slice into the food processor. If not using a chopper, consider using breadcrumbs, or soak the bread slice in the mixture to absorb moisture. Knead until smooth for 2-3 minutes.

4. Transfer the mixture to a bowl, knead for a minute, cover with cling film, and refrigerate for 30 minutes.

5. Take a bamboo skewer, shape the mixture into balls, and flatten them into kebab shapes. You can bake, grill, pan-fry, or air fry as desired.

6. 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.

7. Serve with mint chutney or tomato chutney.

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.

• 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 having a single, versatile kabab mixture that can be transformed into a variety of delicious kabab shapes like Gola Kabab and Kofta. The magic of this mixture is that it serves as the base for these different kebab types, with the only variation lying in how you shape them.

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.

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.

Explore more Kabab recipes here

Chapli Kabab
Pakistani Beef Kabab