Chicken Kebab (Juicy Seekh Style)
A simple yet flavorful recipe for juicy seekh style chicken kebabs that can be made in various ways—perfect for weeknight dinners or casual gatherings.
Ingredients
For the Kebabs
- 1 lb ground chicken (ideally a mix of thigh and breast)
- 1 small onion, grated and squeezed dry
- 4-5 cloves garlic, minced
- 1 inch ginger, grated
- 1 piece green chili, finely chopped (optional) Adjust heat as needed
- 2 tbsp plain yogurt
- 2 tbsp chopped cilantro
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika or Kashmiri chili powder for color and mild heat
- 3/4 tsp salt Adjust to taste
- 1 tbsp lemon juice
- 2 tbsp bread crumbs or roasted gram flour (besan) for binding
- 1-2 tbsp oil or melted butter for brushing
Instructions
Preparation
- In a big bowl, add ground chicken, squeezed onion, ginger, garlic, spices, yogurt, lemon juice, cilantro, and your binder (bread crumbs or besan). Mix with your hands for about 1 to 2 minutes until it looks sticky and well combined.
- Cover the bowl and chill for at least 20 minutes, preferably 45 minutes.
Shaping
- Option A: On skewers - Oil your hands, take a portion of mixture, and press it around the skewer, making a long sausage shape.
- Option B: Without skewers - Shape into short logs and cook them like koftas.
Cooking
- Stovetop: Heat a pan on medium heat with a little oil. Cook kebabs, turning often, until browned and cooked through, about 10 to 12 minutes depending on thickness.
- Oven: Bake at 425°F on a lined tray for about 15 to 18 minutes, flipping once. Broil for 1 to 2 minutes for extra color.
- Grill: Medium heat, turn gently, cook until done and lightly charred.
Serving
- Let them rest for 3 minutes before serving.
Notes
Serve with naan or paratha, sliced onions, lemon wedges, and green chutney. For a rice plate, serve with jeera rice or plain basmati, plus cucumber raita. You can prepare the mixture ahead of time and refrigerate for up to 24 hours before cooking.