Chicken Seekh Kabab Recipe

Chicken seekh kabab served over a bed of turmeric rice

Chicken Seekh Kabab is a tender, juicy, delicate Chicken Kabab made with subtly flavored chicken keema or chicken mince. These chicken skewers make a fabulous party appetizers & gets ready super fast. Make them easily on a griddle or tawa with just drizzles of oil.

5 from 15 votes

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Course: Appetizer, Main Course

Cuisine: Indian

Keyword: Chicken Sheekh Kabab

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: Skewers

Calories: 110kcal

Author: Meghna Chakraborty

Ingredients

900 gms Chicken mince or chicken keema 2 pounds
3 medium onions grated & squeezed
1 cup roughly chopped cilantro Dhaniya patta
¾ cup bread crumbs
1 tbsp Ginger Garlic Paste heaped
½ tbsp Cumin Powder
½ tbsp Coriander Powder
½ tbsp Garam Masala Powder
1 small egg
1 tbsp lemon juice OPTIONAL I did not use any
2 tbsp Extra Virgin Olive Oil or any oil
Salt (to taste)

Instructions

Grate the onions first & squeeze out the juice completely. You may do it easily with the help of a sieve or sifter & a spoon. Place the grated onion on the sieve and press with the spoon to drain out the juice.
Add all the ingredients in a dry bowl and mix gently working with the help of your fingers. DO NOT knead or over mix.
Take one skewer at a time from the water you soaked them in. And skewer the meat all the way up to the tip of the skewer stopping at about 1"-2" from the tip. Refer the pic.
Gently press the meat with the help of your fingers and give it a cylindrical shape all around the skewer. Set aside. Repeat this step until you are done skewering the meat in the skewers.
Brush oil on a griddle or tawa and set it over medium heat. Place the skewered meat along with the skewers on the tawa or griddle and cook until golden on all sides. Rotate them from time to time so that all the sides get cooked properly.
Serve hot. Enjoy!

Notes

If you find that the chicken mince became a little sticky after mixing in everything just add some more bread crumbs. 1 tsp at a time.
Wet your hands while shaping the kababs. They won't stick to your palm.
Soak the bamboo skewers in water for 10-15 mins before skewering the meat. This will prevent them from burning.
VERY IMPORTANT: Squeeze out the juice from the onion completely. And there should not be any trace of water in the cilantro leaves too.
You may halve or double, triple the measurements of this recipe.
Adjust the spices according to your taste oreference. We love a subtle flavored Kababs and hence do not use a lot of spices. We love the natural flavor of the meat to shine through the kabab recipe.
If you love spicy Kababs add chicli powder or chopped green chilies. Chop them fine.
You will get approximately 12-14 Chicken Sheekh Kabab Skewers.
If you have some extra time just pop in the Kabab mixture in the fridge & allow it to rest for 1-2 hrs. This will help you to handle & shape the Kabab easily.

Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

Nutrition Facts

Chicken Seekh Kabab Recipe

Amount Per Serving (1 skewer)

Calories 110 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 53mg18%

Sodium 280mg12%

Potassium 334mg10%

Carbohydrates 1g0%

Fiber 1g4%

Protein 10g20%

Vitamin A 1600IU32%

Vitamin C 0.8mg1%

Calcium 9mg1%

Iron 0.6mg3%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition