Chicken Seekh Kebab
Juicy minced chicken kebabs seasoned with ginger, garlic, green chili, and warm spices, then shaped onto skewers and grilled until lightly charred. A classic Indian starter that stays flavorful without feeling too heavy.
For 8 servings
- prep · ~5 min
Prepare the kebab mixture.
1.Add chicken mince to a wide bowl.2.Add onion, ginger-garlic paste, green chili, coriander leaves, and mint.3.Add gram flour, garam masala, cumin powder, coriander powder, red chili powder, turmeric powder, black pepper, salt, and lemon juice.4.Mix well for 2 to 3 minutes until the mince turns sticky and holds together.TIPSqueeze excess moisture from the onion so the kebabs hold their shape well. - rest · ~15 min
Rest the mixture.
Cover the bowl and refrigerate for 15 minutes so the mixture firms up and the flavors blend.
- assemble · ~7 min
Shape the seekh kebabs.
1.Divide the mixture into 8 equal portions.2.Wet your hands lightly.3.Take one portion around each skewer and press it into a long, even kebab.4.Smooth the surface and lightly pinch along the length for the classic seekh shape.TIPIf the mixture sticks, dampen your hands again instead of adding extra flour. - grill · ~16 min
Grill the kebabs until cooked through.
1.Heat a grill pan over medium heat.2.Place the skewers on the pan and cook for 4 minutes.3.Turn gently, baste with ghee, and cook the other side for 4 minutes.4.Keep turning every 2 to 3 minutes until lightly charred and the chicken reaches 165°F or 74°C inside.TIPUse medium heat so the kebabs cook through before the outside darkens too much. - serve
Serve the chicken seekh kebabs hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use chilled thigh mince so the seekh mixture stays firm and shapes cleanly on the skewers.
- 2Squeeze the chopped onion very well; extra moisture is the main reason seekh kebabs crack or slide off.
- 3Mix the mince until tacky, not just combined; that stickiness helps the kebabs bind without eggs.
- 4If shaping feels difficult, chill the skewered kebabs for 10 minutes before grilling.
- 5Keep the seekh thickness even from end to end so the chicken cooks through at the same pace.
- 6Turn the kebabs gently after the first side sets, otherwise the soft mince can tear.
- 7Baste with ghee only after the surface firms up, so you get better browning and less sticking.
Adapt it for your goals.
Low-oil
Skip the final ghee basting or use a very light brush of oil for a leaner version that still grills well.
high proteinHigh-protein
Use extra-lean chicken mince and reduce the gram flour slightly for a meatier, protein-focused kebab.
spicierSpicier
Add an extra green chili and a little more red chili powder for a hotter seekh with sharper heat.
oven bakedOven-baked
Shape on skewers and bake on a rack, then broil briefly for char if you do not want to use a grill pan.
Why this is on our healthy list.
Protein-Rich Starter
Chicken mince makes these seekh kebabs filling and satisfying, with plenty of protein in each portion.
Lighter Than Many Fried Snacks
These kebabs are grilled on a pan and only lightly basted with ghee, so they avoid deep-frying.
Herb-Forward Freshness
Mint, coriander leaves, ginger, garlic, and green chili add freshness and strong flavor without heavy sauces.
Frequently asked questions
The mixture is usually too wet or not mixed enough. Squeeze the onion dry, use the roasted gram flour, and mix until the mince turns sticky before chilling.
