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Juicy Chicken Kebab in seekh style, served on a platter with fresh herbs.

Chicken Kebab

This Seekh Chicken Kebab recipe features juicy minced chicken mixed with spices and fresh herbs, perfect for grilling at barbecues or family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Pakistani
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 kg boneless chicken (thigh preferred), finely minced Thigh provides more moisture and flavor.
  • 150 g onion paste (squeezed completely dry)
  • 40 g ginger-garlic paste
  • 20 g green chilli paste
  • 30 g fresh coriander, finely chopped
  • 2 tsp garam masala
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp Kashmiri chilli powder
  • 1 tsp black pepper powder
  • 2 tbsp lemon juice
  • 18 g salt (adjust to taste)
  • 50 ml oil or melted butter
  • 1 egg (optional, for extra binding) Optional for binding.
  • 30 g cornflour or roasted besan

Method
 

Preparation
  1. Mince the chicken finely until grainy, not a smooth paste.
  2. Add the minced chicken to a large bowl.
  3. In the bowl, combine onion paste, ginger-garlic paste, green chilli paste, fresh coriander, spices, salt, lemon juice, oil or melted butter, egg (if using), and cornflour or besan.
  4. Mix all ingredients very well.
  5. Knead the mixture for 4–5 minutes until sticky and well bound.
  6. Cover and rest the mixture in the refrigerator for 30 minutes.
Cooking
  1. Take portions of the mixture and shape them onto skewers like seekh kebabs.
  2. Grill at 220°C or cook on high flame, turning occasionally, until golden brown and fully cooked.

Notes

Best served hot with mint chutney, onion salad, and lemon wedges. Can also be served with naan or rice.