Ready in just 20 minutes, this moist and juicy Chicken Seekh Kabab recipe is loaded with fresh herbs and onions. Every bite explodes with multiple layers of flavors. If you love Indian, Pakistani, and Bangladeshi food, this dish is for you. Shake things up at your next barbecue and try something new.
Why Chicken Seekh Kabab?
Widely popular in India, Pakistan, and Bangladesh, Chicken Seekh Kabab is a type of kabab or kebab made with South Asian spices and minced or ground meat. Formed into a cylindrical shape on a skewer, these soft, succulent kababs are typically cooked in a tandoor oven or barbecue. While the basic concept of this dish remains the same, the combination and types of ingredients used in this recipe can vary widely based on the region and individual households.
Why you'll love this recipe
- Quick and easy: Ready in 20 minutes, this is the perfect weeknight meal. The recipe can't get any simpler - just make the kabab mix, shape it onto skewers, and broil for 4 minutes on each side until golden brown.
- Low carb/keto-friendly: Say goodbye to starch binders. This recipe is a dream for those seeking a low carb/keto-friendly option.
- Exploding flavors: The secret to this tasty Chicken Seekh Kabab recipe is the abundance of minced fresh herbs and onions - each bite bursts with layers of delectable flavors.
- Moist and juicy: A hint of oil in the mix guarantees juicy chicken as it broils to perfection.
- Conveniently made in the oven: Let the broiler work its magic, giving the kebabs a beautiful char.
Ingredients
- Ground chicken: I use ground chicken that is available from my local supermarket. Alternatively, grind boneless, skinless chicken breast, chicken thighs, or a combination of the two for the right consistency. Freeze the raw meat for about half an hour before grinding for optimal results. Ground turkey, beef and lamb can also be substituted instead of ground chicken in this dish.
- Red onions: Adds a touch of sweetness and crunch. All onion varieties work, but red onions, with their sweeter profile, are a preferred choice.
- Freshly minced garlic and ginger: Elevate crunchiness and impart sweet, complex flavors to the kabab.
- Cilantro and mint: Slice thinly for a fresh, herby taste and aroma.
- Egg: Enhances the umami flavors in addition to acting as a binding agent. Substitutes include mayonnaise, yogurt, tomato paste or ketchup.
- Red chili flakes (optional): For those who prefer a little heat in their keema. De-seed for a milder flavor. You can also use Indian green chilis, Thai bird chilis or jalapenos.
- Cumin, coriander, and garam masala: Elevate flavor. Easily substituted with your favorite ground spices.
- Lemon juice: Brightens flavors with a citrusy twist.
- Vegetable oil: Adds moisture. Choose from canola, olive oil, or avocado oil for succulent and juicy kababs.
Note: This recipe excludes starch binders like bread, flour, or breadcrumbs. Feel free to add ¼ to ½ cup of breadcrumbs if desired.
How to cook Chicken Seekh Kababs
Step 1: Make the kabab mix
- Add the ground chicken, minced red onion, chopped mint, chopped cilantro, egg, minced garlic, minced ginger, fresh lemon juice, cumin, coriander, garam masala, red chili flakes (optional), and salt to a large mixing bowl. Mix well. If making the kabab mix the day before, omit the lemon juice as it may cause the texture of the chicken to become too soft. Add the lemon right before broiling the kababs. The kabab mix combined with lemon juice is good for about 3-4 hours in the fridge.
Step 2: Shape the kababs
- Line a baking sheet with parchment paper or foil. Place a wire rack on top and brush it with oil. Grease your hands with a little oil. Shape the chicken mixture the metal skewers and place them on the wire rack. Brush the chicken skewers with melted ghee.
Step 3: Broil the kababs
Oven Method: Place the baking tray with the chicken kebabs about six inches from the oven broiler. Turn on the broiler and broil until golden brown, approximately 4 minutes on each side. Brush the kababs with melted ghee when you flip them. Avoid overcooking the succulent kebabs, as they can easily dry out in the oven. Serve immediately.
Air-fryer Method: Brush the kababs with ghee. Place them in the air fryer basket, ensuring a small gap between each kabab. Air Fry for about 10-12 minutes at 400°F or until the juicy chicken seekh kababs are golden brown.
Stove top: Heat a frying pan on medium heat. Add a teaspoon of ghee. Fry the kababs until golden brown.
Outdoor grill: Preheat your outdoor grill to high heat. Generously brush the grate with oil to prevent sticking. Grill the skewers, turning them as needed, until they achieve a golden brown hue on all sides. Keep in mind that when the kabab mix is freshly made, it might be too moist and prone to falling apart on the grill. To firm it up, refrigerate for a few hours or add breadcrumbs or gram flour for a quicker solution.
Tips
- Soak bamboo skewers: If you are using bamboo skewers, soak them for at least 10 minutes before using to prevent them from burning under the broiler.
- Mix by hand: While you can use a food processor or blender to mince or slice ingredients, do not use it to mix in the cilantro, mint, garlic, ginger, and onion. These ingredients need to be mixed by hand to retain their texture.
- Shape with greased hands: Grease your hands with oil to shape the kebabs.
- Add more egg if needed as a binder: If you find that the kabab mix is not sticking together because it is too dry, add a little more egg. If there is excess water, add a few teaspoons of breadcrumbs. gram flour or corn flour.
- Avoid placing the cooked kababs on a paper towel: Chicken kababs dry out very quickly. Putting the juicy kababs on a paper towel will quickly remove the moisture and juices from the kababs.
Nutrition
One serving of this delicious Chicken Seekh Kabab recipe has about 186 calories, 14.4 grams of protein, 11.0 grams of fat, and 7.8 grams of carbohydrates.
This Chicken Seekh Kabab recipe yields approximately four servings. The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Storage & Reheating
Since Chicken Seekh Kababs can dry out very quickly, it is essential to heat them with a little water so that the kababs heat up through a combination of heat and steam. If using an air fryer, use a little oil or ghee to keep the kabab moist.
Refrigerator: Cooked Chicken Seekh Kababs will last for about 3-4 days in the refrigerator. To reheat:
- Microwave: Place the Chicken Seekh Kababs into a microwave-safe container with a teaspoon of water and heat for about 30 seconds at a time until warm. Be careful not to overheat the kababs as they will become dry.
- Stovetop: Place the Chicken Seekh Kababs in a small saucepan with a teaspoon of water. Cover and heat on medium-low heat until warm - about 6-8 minutes, shaking the pan as needed to evenly heat the kababs.
- Air fryer: Place the Chicken Seekh Kabab in the air fryer. Brush with a little oil or ghee. Air fry for about 7 minutes at 350°F. There is no need to flip in the middle.
Freezer: We do not recommend freezing this Chicken Seekh Kabab mix as freezing breaks down the texture and flavor of the fresh herbs.
What to serve with Chicken Seekh Kababs
We love eating these Chicken Seekh Kebabs as an appetizer with Indian condiments like green chutney and mint chutney. It's also fantastic with fried rice, a salad or in a wrap/sandwich. Below are our favorite pairings with Chicken Seekh Kabab:
- Lebanese Tabbouleh - Light, refreshing and deliciously lemony, this traditional Lebanese salad is made with parsley, cucumber and tomatoes tossed in a refreshing lemon dressing.
- Turkish Sumac Onion Salad - Ready in just 5 minutes, this quick and zesty salad consists of thinly sliced red onions marinated in freshly squeezed lemon juice, citrusy sumac, and parsley. Add some sliced green chilies to this salad for added heat.
- Bombay Aloo - Soaked with deep, fragrant, warm spices these potatoes are roasted to crisp and crackly perfection.
- Soft Naan Bread - Make a wrap with this ridiculously easy, soft, bubbly, and chewy naan bread recipe. Layer with our Turkish Sumac Onion Salad, Greek Salad and finally drizzle with our Indian Mint Sauce.
Variations
- Hot chicken seekh kababs: Add sliced green chilies and/or red chili powder to the kabab mix to increase the heat in this chicken seekh kebab recipe.
- Pakistani chicken seekh kabab recipe: Add 2 tablespoon of gram flour or besan, 1 tablespoon of yogurt, 1 teaspoon of chili powder and 1 teaspoon of red chili flakes to this recipe. For a kabab with less heat but the same flavor add a teaspoon of black pepper.
- Beef seekh kababs: Substitute 80/20% ground beef for the ground chicken meat. There is no need to add oil to the kabab mix as the fat in the ground beef is sufficient to make succulent kababs.
FAQs
A seekh kabab is a type of grilled meat dish that originates from South Asia, particularly popular in Indian, Pakistani, and Bangladeshi cuisines. It is made by combining ground meat (often chicken, lamb, or beef) with a blend of spices and herbs. The mixture is shaped into a cylindrical form on skewers and then grilled.
Traditionally, seekh kababs are cooked in a tandoor oven or on a barbecue, imparting a smoky flavor to the dish. The name "seekh" refers to the skewer used for grilling. Seekh kababs are known for their flavorful and aromatic profile, making them a popular choice in various culinary traditions.
"Seekh" refers to a skewer or a rod, typically a long metal rod or skewer used in cooking. In the context of dishes like seekh kabab, the term specifically denotes the skewer onto which the ground meat mixture is molded before grilling. The seekh kabab is named after the cooking method, where the meat is threaded onto skewers and grilled, often in a tandoor oven or on a barbecue.
Seekh kabab and shish kebab both involve skewered and grilled meat, but they differ in their meat preparation and form. Seekh kabab, originating from South Asian cuisines, is made with ground meat mixed with spices and herbs, shaped into a cylindrical form on skewers. On the other hand, shish kebab, with Middle Eastern origins, features marinated chunks or cubes of meat threaded onto skewers for grilling. The former provides a flavorful blend within the ground meat, while the latter showcases individual marinated chunks, contributing to distinctions in texture and taste.
If your kabab mix is falling apart and not sticking together, there are several adjustments you can make to improve its consistency:
Add More Binder: If the mixture lacks cohesion, increase the amount of binding agent such as egg. The egg helps hold the ingredients together. Add it in small increments until you achieve the desired consistency.
Use Moist Ingredients: If the chicken mince mixture is too dry, consider adding moisture. You can include a bit of yogurt, mayonnaise, or even a splash of oil to enhance moisture content without compromising the flavor.
Incorporate Breadcrumbs or Flour: If the mixture remains crumbly, adding breadcrumbs or a small amount of flour can help absorb excess moisture and provide structure. Add these gradually until the mixture holds together well.
Refrigerate the Mix: Letting the kabab mixture rest in the refrigerator for some time can help the ingredients bind together. Refrigerate for at least 30 minutes before shaping and grilling.
Adjust Meat Consistency: If you are using ground meat that is too lean, consider mixing in a small amount of ground meat with a higher fat content. The additional fat can enhance moisture and improve binding.
Yes, you can easily substitute ground beef for ground chicken in this recipe. Just keep in mind that the fat content in ground beef may differ, so adjust the additional oil accordingly. The cooking time and method remain the same for beef seekh kababs.
If your kabab mixture is not holding together, try the following:Add more binding agent: Increase the amount of egg gradually.
Use moist ingredients: Incorporate yogurt, mayonnaise, or a splash of oil to add moisture.
Add breadcrumbs or flour: Gradually mix in breadcrumbs or a small amount of flour to absorb excess moisture and provide structure.
Refrigerate the mix: Let the kabab mixture rest in the refrigerator for at least 30 minutes before shaping and grilling.
We do not recommend freezing the raw Chicken Seekh Kabab mixture, as freezing can affect the texture and flavor of the fresh herbs. However, you can prepare the kabab mixture in advance and refrigerate it for up to 3-4 hours before shaping and cooking.
Restaurant Style Chicken Seekh Kabab
Ingredients
- 1 pound ground chicken
- 1 cup minced red onion minced
- ½ cup mint leaves minced
- ½ cup cilantro leaves minced
- 1 egg large
- 2 Tablespoons minced garlic
- 2 Tablespoons minced ginger
- 1 Tablespoon fresh lemon juice
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 Tablespoon oil
- 1 teaspoon garam masala
- 1 teaspoon salt to taste
- ¼ teaspoon red chili flakes optional
- melted ghee for basting, and forming the kebabs
Instructions
- Make the kabab mix. Add the ground chicken, minced red onion, chopped mint, chopped cilantro, egg, minced garlic, minced ginger, fresh lemon juice, cumin, coriander, garam masala, red chili flakes (optional), and salt to a large mixing bowl. Mix well. If making the kabab mix the day before, omit the lemon juice as it may cause the texture of the chicken to become too soft. Add the lemon right before broiling the kababs. The kabab mix combined with lemon juice is good for about 3-4 hours in the fridge.
- Shape the kababs. Line a baking sheet with parchment paper or foil. Place a wire rack on top and brush it with oil. Grease your hands with a little oil. Shape the chicken mixture the metal skewers and place them on the wire rack. Brush the chicken skewers with melted ghee.
- Broil the kababs. Oven Method: Place the baking tray with the chicken kebabs about six inches from the oven broiler. Turn on the broiler and broil until golden brown, approximately 4 minutes on each side. Brush the kababs with melted ghee when you flip them. Avoid overcooking the succulent kebabs, as they can easily dry out in the oven. Serve immediately.Air-fryer Method: Brush the kababs with ghee. Place them in the air fryer basket, ensuring a small gap between each kabab. Air Fry for about 10-12 minutes at 400°F or until the juicy chicken seekh kababs are golden brown.Stove top: Heat a frying pan on medium heat. Add a teaspoon of ghee. Fry the kababs until golden brown.Outdoor grill: Preheat an outdoor grill on high heat. Brush the grate liberally with oil. Grill the skewers on the grill, turning as needed until golden brown on all sides. Note that when freshly made, this kabab mix might be too moist and fall apart on the grill. To firm up the kabab mix, refrigerate it for a few hours or add some breadcrumbs or gram flour for a quicker solution.
Video
Notes
- Soak bamboo skewers: If you are using bamboo skewers, soak them for at least 10 minutes before using to prevent them from burning under the broiler.
- Mix by hand: While you can use a food processor or blender to mince or slice ingredients, do not use it to mix in the cilantro, mint, garlic, ginger, and onion. These ingredients need to be mixed by hand to retain their texture.
- Shape with greased hands: Grease your hands with oil to shape the kebabs.
- Add more egg if needed as a binder: If you find that the kabab mix is not sticking together because it is too dry, add a little more egg. If there is excess water, add a few teaspoons of breadcrumbs. gram flour or corn flour.
- Don't place the cooked kababs on a paper towel: Chicken kababs dry out very quickly. Putting the juicy kababs on a paper towel will quickly remove the moisture and juices from the kababs.
Nutrition
One serving of this delicious Chicken Seekh Kabab recipe has about 186 calories, 14.4 grams of protein, 11.0 grams of fat, and 7.8 grams of carbohydrates. This Chicken Seekh Kabab recipe yields approximately four servings. The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Storage & Reheating
Since Chicken Seekh Kababs can dry out very quickly, it is essential to heat them with a little water so that the kababs heat up through a combination of heat and steam. If using an air fryer, use a little oil or ghee to keep the kabab moist. Refrigerator: Cooked Chicken Seekh Kababs will last for about 3-4 days in the refrigerator. To reheat: Microwave: Place the Chicken Seekh Kababs into a microwave-safe container with a teaspoon of water and heat for about 30 seconds at a time until warm. Be careful not to overheat the kababs as they will become dry. Stovetop: Place the Chicken Seekh Kababs in a small saucepan with a teaspoon of water. Cover and heat on medium-low heat until warm - about 6-8 minutes, shaking the pan as needed to evenly heat the kababs. Air fryer: Place the Chicken Seekh Kabab in the air fryer. Brush with a little oil or ghee. Air fry for about 7 minutes at 350°F. There is no need to flip in the middle. Freezer: We do not recommend freezing this Chicken Seekh Kabab mix as freezing breaks down the texture and flavor of the fresh herbs.
DID YOU MAKE THIS RECIPE?
We'd love to hear how it turned out. Please take a picture and tag us on Instagram @cloveandcumin!
Erica Kay
does one serving mean one kabab ?
I just want clarification.
it was my first time making it and my husband loved them !!! I will continue using this recipe and perfect my kebabs.
Thank you so much for sharing this recipe.
Lima
Hi Erica - I made 8 kababs with the mixture which resulted in 4 servings or 2 kababs per person. The whole mix makes 4 servings! So glad you liked it!!
Sara Welch
This was such a quick and easy recipe that does not disappoint! Was hearty, bold and delicious; easily, a new favorite recipe!
Lima
Thank you!
Ieva
Yummy! Served your kebabs with sourdough naan bread and lots of salad for lunch yesterday - super quick and very tasty indeed!
Lima
Awesome! I am so glad you liked it!
Saif
Anything that is kebab is always delicious to me. I have tried the Arabic and Middle Eastern version, and I look forward to try this version. I can tell this is delicious.
Lima
Thank you Saif!
Ned
I loved these kebabs. The combo of herbs created a flavorful dish that my friends and family loved. Thank you for this yummy recipe!
Lima
Thank you so much Ned!
Sky
I LOVE this recipe! Served it at my husband's birthday party and the guests were raving about how good the chicken was. Thanks for sharing another great recipe!
Lima
Thank you Sky!