Chicken Seekh Kabab is a beloved Indian appetizer made with minced chicken, fresh herbs, and bold spices shaped onto skewers and grilled to perfection. Juicy on the inside with a smoky char on the outside, these kababs are packed with flavor and surprisingly easy to make at home — whether you use an oven, pan, or air fryer. Serve them as a party snack, wrap them in a roti, or enjoy them with mint chutney — this dish never fails to impress.

PREP TIME	COOK TIME
20 MIN	20 MIN

Ingredients:

For the Chicken Mixture:

500g minced chicken (preferably with a little fat)

1 medium onion (finely chopped or grated)

2 green chilies (finely chopped)

1 tbsp ginger-garlic paste

2 tbsp fresh coriander leaves (finely chopped)

1 tbsp fresh mint leaves (optional, chopped)

½ tsp red chili powder

½ tsp garam masala

½ tsp cumin powder

½ tsp coriander powder

Salt to taste

2 tbsp roasted gram flour (besan)

1 tbsp lemon juice

1 tbsp oil (for mixing)

For Cooking:

1–2 tbsp oil or ghee (for basting while grilling or pan-cooking)

Equipments:

Mixing bowl

Skewers (metal or soaked wooden)

Grill pan / Tawa / Oven / Air fryer

Chopping board & knife

Spoon or spatula

Grater (for onion, optional)

Basting brush (for oil or ghee)

Foil or parchment paper (if using oven)

Gloves (optional, for shaping the kababs easily)

Step-by-Step Guide

Step 1: Prep the Minced Chicken Mixture

• In a large bowl, add:
• 500g minced chicken
• 1 grated or finely chopped onion (squeeze out excess water)
• 2 chopped green chilies
• 1 tbsp ginger-garlic paste
• 2 tbsp chopped coriander leaves
• 1 tbsp chopped mint leaves (optional)
• ½ tsp red chili powder
• ½ tsp garam masala
• ½ tsp cumin powder
• ½ tsp coriander powder
• Salt to taste
• 2 tbsp roasted gram flour (besan)
• 1 tbsp lemon juice
• 1 tbsp oil
• Mix everything very well using your hand or a spoon until fully combined and slightly sticky.
• Refrigerate for 15–20 minutes to help firm up the mixture and enhance flavor.

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Step 2: Shape the Kababs on Skewers

• Grease your hands (or wear gloves) and take a small portion of the mixture.
• Shape it around a skewer into a long cylindrical kabab, pressing gently to ensure it sticks.
• Repeat with the rest of the mixture.
• If using wooden skewers, soak them in water for 20 mins beforehand to prevent burning.

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Step 3: Cook the Seekh Kababs (Choose Method)

➤ Grill Pan / Tawa Method:

• Heat a non-stick grill pan or tawa with a little oil.
• Place kababs gently and cook on medium heat.
• Rotate every 2–3 minutes until evenly browned and fully cooked (about 12–15 mins total).
• Baste with oil or ghee for extra juiciness.

➤ Oven Method:

• Preheat oven to 200°C (392°F).
• Place kababs on a foil-lined tray or over a wired rack.
• Bake for 15–20 minutes, flipping halfway and basting with ghee.
• Broil the last 2 minutes for charred edges.

➤ Air Fryer Method:

• Preheat to 200°C (392°F).
• Place kababs inside and cook for 12–15 minutes, turning halfway through.
• Lightly brush with oil for a crispy finish.

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Step 4: Serve Hot & Fresh

• Once golden and juicy, remove from heat and let rest for 2 minutes.
• Slide off the skewers and serve hot with mint chutney, lemon wedges, and onion rings.

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Chef’s Notes & Cooking Tips

• Use Mince with a Bit of Fat: Avoid extra-lean mince. A little fat (around 10–15%) keeps kababs juicy and prevents drying out.
• Squeeze Onion Water: Grated onion releases water — always squeeze it out to prevent a soggy mix that won’t hold on skewers.
• Chill Before Shaping: Refrigerating the mixture firms it up, making it easier to shape and helping the spices meld beautifully.
• Wooden Skewers Tip: Soak wooden skewers in water for 20–30 minutes to avoid burning if using oven or grill.
• No Skewers? No Problem! Shape into patties or logs and pan-fry them like shami kababs — same flavor, no skewers needed.
• Flavor Boost: Add a dash of smoked paprika or a few drops of liquid smoke for extra grill flavor if you’re cooking indoors.

Serving Suggestions

• Classic Platter Style: Serve hot with green mint chutney, lemon wedges, and thinly sliced onions sprinkled with chaat masala.
• Wrap it Up: Roll the kababs in soft rumali roti or paratha with chutney, onions, and lettuce for a flavorful seekh roll.
• Kabab Bowl: Slice the kababs over a bed of jeera rice or salad greens, top with garlic yogurt sauce for a protein-packed bowl.
• Party Appetizer: Cut kababs into bite-sized chunks and serve on toothpicks with dip — great for gatherings and snack tables.
• Kabab & Naan Combo: Pair with butter naan, a dollop of raita, and a drizzle of ghee for a comforting North Indian-style meal.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	280 kcal
Protein	22 g
Carbohydrates	5 g
Sugars	1 g
Fat	18 g
Saturated Fat	4.5 g
Fiber	1.2 g
Sodium	320 mg
Cholesterol	78 mg