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Chicken Seekh Kabab
Chicken seekh kabab is succulent ground chicken with flavoursome spices that you enjoy with some yoghurt chutney or spicy tomato chutney, with flatbreads such as naan bread or chapati/ roti.
This delicious finger food often makes an appearance as an appetizer of the Pakistani food spread. It’s a very-popular starter choice at occasions such as weddings, birthdays, Ramadhan, Eids, family gatherings, etc.
In my household, chicken seekh kebab is much loved as the substitute for sausages. So I use the kebab to make chicken hotdog or chicken wrap. Therefore, when I make this grilled chicken meat on the skewers, I almost always make it in big-bulk. Like 2 kilos. Once I cook them, I freeze them. They’re handy for when I don’t have time fixing lunch. As they can be our quick-tasty lunch. And my boys are never tired of having these chicken seekh kababs.
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What Is Chicken Seekh Kabab?
Chicken seekh kabab is the chicken mince/ ground chicken mixed with fragrant spices and herbs, then grilled on the skewers.
The word Kabab derives from Arabic kabāb that means roasted meat. And it is also called Kebab, Kabob, or Kebap in areas across Middle-Eastern and Asia, particularly the Muslim areas.
There are many types of kebab/ kabab. The recipe I’m sharing here is the Seekh Kebab. It’s the ground meat that is grilled on the skewer. And I’m doing chicken mince/ ground chicken. Next time, I will try to do lamb mince, God willing.
What’s In It?
You need chicken mince/ ground chicken, onion, garlic powder, ginger powder, garam masala, red chilli powder, plain flour/ all-purpose flour, yoghurt and coriander leaves.
You can get the readily-minced chicken, or you can grind the chicken yourself using a food processor or a meat mincer. If you do the latter, I suggest you use boneless chicken thighs as they have a bit of fat and they’re more flavoursome.
Apart from the garam masala, I think other ingredients are pretty straightforward.
So, for the garam masala, you can use the ready-mixed garam masala. I sometimes use my own mixed masala, other times, I use the shop-bought packet.
When it comes to the ready mixed masala, I prefer the East End brand because I like its well-balanced aroma. But you can use any other brand you want.
The thing with garam masala is that there are endless recipes and compositions of how to make it. One day I will share mine, God willing.
How To Make Chicken Seekh Kabab?
Essentially, you only need to do two things, i.e. making the chicken mixture and grilling the chicken. That’s it.
Firstly, you mix the chicken mince/ ground chicken with all other ingredients until everything is thoroughly mixed and blended. You can mix it by hand or use a food processor. If you use a food processor, the mixture will be fine and delicate. It’s nice.
I do that sometimes, but I often just mix it by hand as I like the kebab texture to be slightly meaty. It’s up to you.
Leave the meat to rest for about half an hour, at the very least.
Next, to grill the kebabs, you can use the oven grill, griddle pan, or barbecue. The latter is the best. Hah.
But, often we don’t have that opportunity, right? Just take your griddle pan out. You’ll be fine.
I use metal skewers. And if you want to make the seekh kebabs the way the restaurants make, you would want to use the heavy-duty metal skewers like this ones.
Of course, you can use the bamboo skewers too, just make sure you soak them in the water for a few hours before using. So they won’t get burned when you grill your kebabs.
Take a big handful of chicken mixture and shape it into a cylinder tube around the skewers. It may be tricky to do this. You may want to wet your hand with a bit of water before working on your chicken mix. And try not to shape the meat into a thick tube. It will be harder to stick on to the skewers.
Then grill the chicken mix on the skewers in your oven grill, barbecue or griddle pan. Turn the skewers every so often and grill until the chicken is thoroughly cooked.
Top Tips To Make Chicken Seekh Kabab Soft And Juicy
- Use the chicken thighs because the fat in them will keep the kebab moist. If you’re not too keen on them, at the very least mix the chicken thighs and the chicken bread in equal proportion. Although you can always opt for 100% chicken breast, the kebabs will be dry and have less flavour.
- If possible, leave the chicken mixture to marinate with all the spices overnight. This way, it will develop a more intense flavour. Delicious.
- Keep a close eye on the skewers when you grill the chicken seekh kebabs. Because chicken doesn’t take ages to cook. Make sure you don’t undercook them BUT don’t let them overcook either. Or else, your kebabs will be dry. You want your chicken to be succulent.
Thank you so much for reading this post. I hope you’re now interested in trying the recipe. When you do, it will be great to share what you think about it in the comments below (leave a reply).
Follow me on Facebook, Instagram and/ or Pinterest @soyummyrecipesbydevy to sneak peek at what’s cooking in my kitchen.
Before you go, don’t forget to check out my other recipes that you may like.
- Chicken kebab patties.
- Chicken and peppers curry.
- Lamb Keema Matar: minced lamb curry with green peas.
- Lamb burger kebabs.
- Chicken Karahi.
- Aloo Gosht: meat and potato curry.
- Lamb Kofta Curry.
- Chicken Achari: Pakistani recipe of a chicken pickle.
Thank you and all the best.