Best Chicken Seekh Kebab

Introduction

Best Chicken Seekh Kebab is a juicy, spiced skewer, perfect for grilling parties, weeknight dinners, or appetizer spreads. This classic Indian recipe, featuring ground chicken blended with aromatic spices, fresh herbs, and a smoky char, delivers tandoor-quality results with a tender bite and bold flavor. Presented on a bed of onion rings, optionally garnished with mint chutney and lemon wedges, this Best Chicken Seekh Kebab recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple stovetop or grill method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to kebab that brings fragrant, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

• 30 minutes total: Mix, skewer, cook—faster than takeout.
• Juicy secret: Fat + moisture lock = no dry kebabs.
• Make-ahead magic: Shape the day before; grill fresh.
• Freezer-friendly: Raw or cooked up to 3 months.
• Endlessly dippable: Mint chutney, raita, or garlic sauce.

Ingredients

Kebab Mix

• 1 lb (450 g) ground chicken (thigh for juiciness)
• 1 small onion, finely grated (squeeze liquid)
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 green chili, minced (optional heat)
• ¼ cup fresh cilantro, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp red chili powder (or paprika)
• ½ tsp turmeric
• 1 tsp fine sea salt
• 1 tbsp lemon juice
• 1 tbsp gram flour (besan) or breadcrumbs
• 1 tbsp ghee or oil (for binding)

For Cooking

• 6–8 metal or soaked bamboo skewers
• Oil for brushing

Serve With

• Mint-coriander chutney
• Onion rings
• Lemon wedges
• Naan or paratha

Essential Tools and Equipment

• Large mixing bowl
• Food processor (optional for fine mince)
• Skewers
• Grill pan, outdoor grill, or oven
• Tongs

Step-by-step process

1. Prep mix: In a bowl, combine ground chicken, squeezed onion, garlic, ginger, chili, herbs, spices, salt, lemon, gram flour, and ghee. Mix thoroughly—knead 2–3 minutes for texture.
2. Rest: Cover; chill 15 minutes (or overnight) for flavors to meld.
3. Shape kebabs: Divide into 6–8 portions. Wet hands; mold each around a skewer into a 5-inch sausage (½-inch thick). Press firmly.
4. Preheat: Heat grill pan or grill to medium-high (400 °F / 200 °C). Brush with oil.
5. Cook: Grill 4–5 minutes per side until golden and 165°F internal. Baste with oil for char.
6. Rest: 2 minutes—juices settle.
7. Serve hot: Slide off skewers or serve on. Pair with chutney, onions, and lemon.

Mistakes to avoid

• Dry kebabs: Thigh meat + ghee + squeezed onion = moisture.
• Falling apart: Gram flour binds—don’t skip. Chill before shaping.
• Bland flavor: Knead well; taste raw mix (safe with chicken).
• Overcooking: 165 °F max—carryover heat finishes.
• No soak: Bamboo skewers burn—soak 30 minutes.

Variations of the Best Chicken Seekh Kebab

• Lamb Seekh: Swap chicken for ground lamb; same method.
• Veggie Glow: Chickpea flour + grated veggies.
• Tandoori Twist: Add red food color + yogurt marinade.
• Oven Bake: 425 °F on a lined tray 15–18 minutes; broil 2.
• Cheese Stuff: Insert a mozzarella cube in the center.

Tips for better storage

• Refrigerator: Raw shaped kebabs are airtight up to 2 days.
• Freezer: Flash-freeze on tray; bag up to 3 months. Thaw overnight.
• Reheating: Grill pan 2 minutes/side or microwave 30-second bursts.
• Meal prep: Cooked kebabs in pita with veg for wraps.
• Revive char: Quick skillet sear post-thaw.

Frequently Asked Questions

• No gram flour? Breadcrumbs or oat flour; same bind.
• Gluten-free? GF breadcrumbs; naturally low-carb.
• Make it milder? Skip green chili + reduce red powder.
• Double batch? Food processor for an even mix.
• Air fryer? 375 °F 12–15 minutes; flip halfway.

Conclusion

Best Chicken Seekh Kebab is Indian street food at home—each smoky, herby bite bursting with spice and juice that tastes like festival nights. One bowl of mix turns into golden skewers that disappear faster than the grill cools. Keep ground chicken and spices stocked, and tandoor vibes are 30 minutes away. Whether you’re feeding a barbecue crowd, sneaking protein into kids, or treating Tuesday to something special, these kebabs deliver joy in every charred twist. One bite, endless “wah,” and the quiet thrill of mastering the skewer.