Restaurant Style Chicken Seekh Kabab
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.
Servings: 4 people
Calories: 186kcal
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.