Chicken Seekh Kabab Recipe | How To Make Chicken Seekh Kebab
This Chicken Seekh Kebab is delicious, moist, juicy and succulent, with the right balance of spices and flavors. It makes for a scrumptious, irresistible appetizer or is even great as a side to a meal.
Servings 6 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb / approx 500 grams ground chicken
- 1/2 cup finely chopped onion
- 1 & 1/2 inch piece of ginger
- 5-6 cloves of garlic
- 3 green chillies, adjust as per desired heat
- 1/4 cup finely chopped cilantro leaves
- 1 tbsp finely chopped mint leaves
- 2-3 tbsp roasted gram flour
- 1/4 cup breadcrumbs, add more if required for binding
Dry spices
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tsp amchur powder or 1 tbsp lemon juice
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp kasoori methi (dried fenugreek leaves)
- 1/2 tsp black pepper powder
- 1/4 tsp cloves powder
- 1/2 tsp cardamom powder
- 1 tsp salt or to taste
Other ingredients
- Chaat masala, as required to sprinkle on the cooked kebabs
- Oil/butter, as required for basting
Instructions
- In a mixer/grinder, add ginger, garlic, and chillies, grind to a coarse paste without adding any water.
- In a mixing bowl, add ground chicken. Pat dry with an absorbent kitchen napkin to remove any excess moisture.
- To the ground chicken, add the freshly crushed ginger-garlic-green chilli paste, dry spices along with roasted gram flour.Also, add finely chopped onions, breadcrumbs, cilantro, and mint leaves. Mix well to incorporate the spices with the minced chicken, cover the bowl with a cling wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Grease your palms with little oil. Take a handful of the kabab mixture and place it on a skewer. Press the kabab mixture around the skewer to shape it in the form of a long log. (If the mixture is falling apart, you can use some breadcrumbs for binding).
- Transfer to a baking tray lined with aluminum foil. Place the kababs on a greased grilling rack. Or you can place it directly over the aluminum foil. Prepare the remaining kababs in the same manner, until all the mixture is used up.
- Brush the kababs with oil or oil spray.
- Grill the kababs in a preheated oven for about 20 minutes or until cooked through, turning once in between, basting with oil as required. I broiled it for another 2 minutes once they were done.
- Or cook the seekh kababs on a tawa/grill/griddle pan, turning them in between a couple of times, until they are cooked through. Baste with oil in between. Serve hot with cilantro-mint chutney, onion rings, lime juice and a dash of chaat masala. Enjoy!!
Notes
- If using wooden skewers, remember to soak the skewers in water for an hour or else they will burn whilst grilling.