Chicken Seekh Kebab
(Minced meat roasted on skewers)
Chicken kebabs are awesome with crispy crust and tender from inside.
These kebabs are made with ground chicken and flavored with herbs and spices.
Traditionally kebabs are made with lamb meat, but kebabs could be prepared with chicken meat, they are light, low in fat and taste as good as lamb kebabs.
Chicken kebabs could be served as appetizer and as a main course. As an appetizer they are usually served on the bed of thin sliced raw onion rings garnish with lemon juice and with coriander or mint chutney. As a meal they can be served rolled in thin flat roti or roomali roti or all purpose or whole wheat tortillas, along with thin sliced onions, green chilies garnish with lemon juice and coriander leaves. They are also served as a meal with brown onion rice.
These kebabs are made with ground chicken and flavored with herbs and spices.
Traditionally kebabs are made with lamb meat, but kebabs could be prepared with chicken meat, they are light, low in fat and taste as good as lamb kebabs.
Chicken kebabs could be served as appetizer and as a main course. As an appetizer they are usually served on the bed of thin sliced raw onion rings garnish with lemon juice and with coriander or mint chutney. As a meal they can be served rolled in thin flat roti or roomali roti or all purpose or whole wheat tortillas, along with thin sliced onions, green chilies garnish with lemon juice and coriander leaves. They are also served as a meal with brown onion rice.
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Ingredients:
1 Pound ground chicken meat (Chicken Thighs prefer) 2 Medium size onions 1 Tablespoon minced garlic 1½ ’ long ½ “thick slice of fresh ginger 2 Medium green chilies or to your taste 2 Tablespoons butter or ghee (melted) 2 Tablespoons of plain yogurt 1 Tablespoon of seekh kebab barbecue mix - Optional (any brand) ½ Teaspoon garam masala or to your taste ½ Teaspoon cumin powder 2 Tablespoon Besan (Garam flour) ½ Teaspoon salt or to your taste 1 Teaspoon Lemon juice (optional) Few stems of coriander leaves Chat masala (optional) Slice of Lemon(Optional) Butter or oil for basting Metal or wooden skewers Cooking measurement conversion Measurement converter 
Metal skewers
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Onions, Yogurt, Butter, Green chilies
Garlic, Ginger , Besan & Coriander leaves 
Boneless Chicken Thighs
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How to Grind the chicken:
1. If you don't find minced chicken at the store, then you can grind chicken at
home. Buy boneless skinless chicken thighs.
2. Wash the chicken thighs well, pat dry them with a paper towel. (If you do not
want to wash Chicken then you can skip this step)
1. If you don't find minced chicken at the store, then you can grind chicken at
home. Buy boneless skinless chicken thighs.
2. Wash the chicken thighs well, pat dry them with a paper towel. (If you do not
want to wash Chicken then you can skip this step)
Wash the chicken thighs
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Pat dry chicken thighs
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3. With a scissors or a sharp knife cut away any tendons from the chicken.
Cut the chicken into pieces. By cutting the chicken into small pieces allows for
easier, quicker grinding. Leave some fat on the chicken. That extra fat will help
to keep the kebabs tender.
Cut the chicken into pieces. By cutting the chicken into small pieces allows for
easier, quicker grinding. Leave some fat on the chicken. That extra fat will help
to keep the kebabs tender.
Chicken thighs
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Cut Chicken thighs into small pieces
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4. Place the Chicken pieces into blender, chopper or food processor and grind it. Check through ground chicken for larger chunks. If there are any chunks,
transfer them back to the food processor and process until ground. Pull out if
there are any tendons in the ground chicken.
transfer them back to the food processor and process until ground. Pull out if
there are any tendons in the ground chicken.
Add Chicken pieces in a Food processor
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Chicken is grinded
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Directions to marinate the chicken:
1. In a blender or chopper add 1 chopped onion, garlic, ginger green chili and
Coriander leaves and grind to make a coarse paste.
1. In a blender or chopper add 1 chopped onion, garlic, ginger green chili and
Coriander leaves and grind to make a coarse paste.
In a food processor add onions, garlic, green chilies, ginger & coriander leaves
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Chopped onion, Garlic, Ginger, Green chills and Coriander leaves
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2. Coarse onions mix will leave lot of water so try to take the water out before
adding to the ground chicken. Too much moisture might prevent the chicken
from binding properly.
3. Take a lemon squeezer and place onion mix in it and squeeze out as much
water as you can. You can, use this liquid in another dish.
adding to the ground chicken. Too much moisture might prevent the chicken
from binding properly.
3. Take a lemon squeezer and place onion mix in it and squeeze out as much
water as you can. You can, use this liquid in another dish.
Onion mix
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Place onion mix in lemon squeezer
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Squeeze the water out from the onion mix
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Liquid from onion mix
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4. In a pan add 1 Tablespoon of oil and Besan (Gram flour) and roast until you
get nice nutty flavor. (Unroasted Besan might give raw flavor)
get nice nutty flavor. (Unroasted Besan might give raw flavor)
Roast Besan (Garam flour)
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Besan is roasted (Garam flour)
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5. In the ground Chicken add coarse onion mix, Gram flour, garam masala,
cumin powder, seekh kebab barbecue mix, yogurt and salt and mix. If you
like very spicy then add more chopped green chilies or chili powder and mix.
cumin powder, seekh kebab barbecue mix, yogurt and salt and mix. If you
like very spicy then add more chopped green chilies or chili powder and mix.
Ground Chicken
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Add all the ingredients in chicken
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6. Add lemon juice.
7. Add melted butter and mix. With the fingers mix with all the ingredients until it
becomes a nice and soft lump.
7. Add melted butter and mix. With the fingers mix with all the ingredients until it
becomes a nice and soft lump.
Add Lemon juice
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Add melted butter
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Mix all the ingredients with Chicken
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Chicken seekh kebab mix
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8. Cover the bowl and place the chicken into the refrigerator for 1 hour or
longer. (This will make chicken little firm and easier to roll.
longer. (This will make chicken little firm and easier to roll.
Cover chicken kebab mix
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Chicken seekh kebab mix is covered
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Directions for making the kebabs:
1. Chop 1 onion in rings, sprinkle lemon juice and some chat masala over the
onions and mix them well. Keep them aside.
1. Chop 1 onion in rings, sprinkle lemon juice and some chat masala over the
onions and mix them well. Keep them aside.
Sliced Onions-Sprinkle chat masala
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Squeeze lemon juice over onions
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2. When ready to make kebabs remove the Chicken from the refrigerator and mix.
Mix Chicken well
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Chicken seekh kebab mix
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3. Grease the skewers.
4. Grease your hand and take some marinated ground Chicken and roll into a
cylindrical roll. (If chicken is too soft to roll then you can add some bread
crumbs)
4. Grease your hand and take some marinated ground Chicken and roll into a
cylindrical roll. (If chicken is too soft to roll then you can add some bread
crumbs)
Grease the skewers
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Grease your hands
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Take some some chicken mix
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Make a cylindrical roll
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5. Place the skewer in the middle of the roll and rotate the skewer slowly and
press the chicken mix gently with the greased fingers till it completely encircles
the skewer for a length about 5” to 6”.
press the chicken mix gently with the greased fingers till it completely encircles
the skewer for a length about 5” to 6”.
Place the skewer in the middle of the roll
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Squeeze and press chicken mix over skewer
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Seekh kebab on the skewer
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Chicken seekh kebabs
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6. If using a charcoal grill, then light the charcoals and let the grill become
medium hot.
7. If using a gas grill, preheat burners on high, keep the lid close. When the grill
become hot reduce the heat to medium.
8. If the grill in not clean then once the grill becomes hot with a wire brush clean
the grill.
medium hot.
7. If using a gas grill, preheat burners on high, keep the lid close. When the grill
become hot reduce the heat to medium.
8. If the grill in not clean then once the grill becomes hot with a wire brush clean
the grill.
Heat the Barbecue Grill
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With a brush clean the grill
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9. Place the skewers on the Barbecue grill. Keep them approximately 3” apart
leaving space to turn them while cooking.
leaving space to turn them while cooking.
Place the skewers on the grill
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Close the lid of the grill
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10. When you first place the skewers onto the grill don’t touch them. Close the lid
of your Barbecue grill and let the kebabs cook for a little (3-4 minutes). This
will steam and cook the kebabs more thoroughly in the center which will make
the kebabs more solid and easier to work with when it is ready to be flipped.
11. When you are ready to flip it, test how solid it is by poking it, if it’s mushy
it’s not ready to be flipped and moving it might rip the skewers right out of
the kebabs. If it feels like it is a bit more solid, you can flip it. At this point,
you no longer need to use the lid, and instead will want to keep the lid off so
you can brown the chicken better.
12. If you can’t flip the kebabs easily off the grill, use a metal spatula to scrape
the bottom of the BBQ grate to gently loosen it first before flipping it.
13. Let the kebabs cook for 2 to 3 minutes then turn the skewers slowly to the
uncooked side and let them cook. Keep turning the skewers after every
after every 2 to 3 minutes for 8 to 10 minutes or until kebabs are cooked.
14. Apply some melted butter or oil over kebabs.
15. Do not turn the skewers around too quickly, as this caused the chicken to
come off the skewers and fall down into fire. Do not overcook the kebabs
as the kebabs will become hard.
of your Barbecue grill and let the kebabs cook for a little (3-4 minutes). This
will steam and cook the kebabs more thoroughly in the center which will make
the kebabs more solid and easier to work with when it is ready to be flipped.
11. When you are ready to flip it, test how solid it is by poking it, if it’s mushy
it’s not ready to be flipped and moving it might rip the skewers right out of
the kebabs. If it feels like it is a bit more solid, you can flip it. At this point,
you no longer need to use the lid, and instead will want to keep the lid off so
you can brown the chicken better.
12. If you can’t flip the kebabs easily off the grill, use a metal spatula to scrape
the bottom of the BBQ grate to gently loosen it first before flipping it.
13. Let the kebabs cook for 2 to 3 minutes then turn the skewers slowly to the
uncooked side and let them cook. Keep turning the skewers after every
after every 2 to 3 minutes for 8 to 10 minutes or until kebabs are cooked.
14. Apply some melted butter or oil over kebabs.
15. Do not turn the skewers around too quickly, as this caused the chicken to
come off the skewers and fall down into fire. Do not overcook the kebabs
as the kebabs will become hard.
Turn the skewers to other side
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Apply some butter over kebabs
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16. When kebab are done take them off from skewers, place them in serving
plate, sprinkle some lemon juice, serve kebabs hot with onion rings
and coriander chutney.
17. You can also cut the kebabs into bite size pieces and serve them as snack
with chutney.
plate, sprinkle some lemon juice, serve kebabs hot with onion rings
and coriander chutney.
17. You can also cut the kebabs into bite size pieces and serve them as snack
with chutney.
Chicken seekh kebabs are cooked
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Chicken served ad bite size pieces
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Tips:
1. Kebabs could be cooked in oven instead of barbecues grill. On the baking
tray, lay skewers across and cook on 400 degree.
1. Kebabs could be cooked in oven instead of barbecues grill. On the baking
tray, lay skewers across and cook on 400 degree.
chicken seekh kebab cook in the oven
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Chicken seekh kebabs baked in oven
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2. You could also cook kebabs in a frying pan.
Chicken seekh kebabs bake in the pan
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Turn the kebabs to other side
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Chicken kebabs are baked
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Chicken seekh kebabs
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3. Once the Chicken Kebabs are all well cooked. Transfer them on a clean dry
dry plate or container.
* Arrange them on a single layer. Avoid over crowding by all means.
* Cover the Kebabs loosely with an aluminum foil or cling wrap.
* When you cover the chicken minced kebabs loosely you’ll have just the
right amount of air circulation that won’t dry out the kebabs, and will not
sweat them off. It will help to keep lock the juices & keep them nice and
juicy.
dry plate or container.
* Arrange them on a single layer. Avoid over crowding by all means.
* Cover the Kebabs loosely with an aluminum foil or cling wrap.
* When you cover the chicken minced kebabs loosely you’ll have just the
right amount of air circulation that won’t dry out the kebabs, and will not
sweat them off. It will help to keep lock the juices & keep them nice and
juicy.
4. Most of the time while grilling kebabs started falling apart over the flames. In that case you can add some corn flour or bread crumbs.
5. If All Else Fails, Don’t Use Skewers
Who said it was a hard rule that we have to use skewers? Make a oval roll and cook on the grill or pan! Sure, it’s a lot more flipping since you’ll be flipping each roll one by one but that’s not really such a big deal is it? Just turn the rolls around with the thongs gently until they get cooked.
5. If All Else Fails, Don’t Use Skewers
Who said it was a hard rule that we have to use skewers? Make a oval roll and cook on the grill or pan! Sure, it’s a lot more flipping since you’ll be flipping each roll one by one but that’s not really such a big deal is it? Just turn the rolls around with the thongs gently until they get cooked.
Seekh kebabs fall apart from skewers
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Roll oval shape kebabs
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Oval shape kebabs
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Place the kebabs on grill and bake
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6..If you do not have lemon squeezer then you can squeeze the water out by
squeezing in between your palm or take a piece of cloth or double layer of
paper towel, transfer mixture to the cloth, fold cloth over mixture and press
gently to start extracting liquid. Lift up towels and form a bundle. Squeeze
gently over sink to remove excess liquid
7. If there is liquid left in onion mix then dry the liquid by using a paper towel.
squeezing in between your palm or take a piece of cloth or double layer of
paper towel, transfer mixture to the cloth, fold cloth over mixture and press
gently to start extracting liquid. Lift up towels and form a bundle. Squeeze
gently over sink to remove excess liquid
7. If there is liquid left in onion mix then dry the liquid by using a paper towel.
Squeeze the liquid out through cloth
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Dry the liquid with paper towel
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
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Chicken kebabs Beef seekh kebabs
Chicken shammi kebabs Beef shammi kebabs
Chicken stir fry kebabs Beef kebabs
Roomali roti Chapatti (Pulkha or roti)
Hari chutney or dhaniya chutney Pudina chutney (Mint chutney)
(Coriander leaves chutney)
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