Main Course
Chicken Seekh Kebabs (Indian Minced Chicken Skewers)
Original name: Chicken Seekh Kebabs
About this dish
These chicken seekh kebabs are a beloved Indian street food, featuring spiced minced chicken molded onto skewers and grilled to juicy, smoky perfection. My version stays true to the classic, using a blend of aromatics and spices that makes every bite irresistible.
Whether you're hosting a barbecue or craving a taste of India, these kebabs are a delicious and surprisingly easy way to bring the flavors of a tandoor home.
Ingredients
UK and US measurements are both included for every recipe.
Ground chicken
protein500 g
Imperial measurement: 1.1 lbs
Onion, finely chopped
vegetable1 small (about 80 g)
Imperial measurement: 1/2 cup finely chopped
Ginger-garlic paste
other1 tbsp
Green chilies, finely chopped
vegetable1 to 2 (about 5 g)
Imperial measurement: 1 to 2 (about 1 tsp)
Chopped cilantro
herb¼ cup (about 15 g)
Imperial measurement: ¼ cup
Chopped mint
herb2 tbsp (about 5 g)
Imperial measurement: 2 tbsp
Garam masala
spice1 tsp
Ground coriander
spice1 tsp
Ground cumin
spice1 tsp
Smoked paprika
spice1 tsp
Turmeric
spice½ tsp
Salt
seasoning1 tsp (or to taste)
Vegetable oil or ghee
fat1 tbsp (or as needed)
Lemon juice
liquid1 tbsp
Method
Mix the kebab mixture
10 minIn a large bowl, combine the ground chicken, chopped onion, ginger-garlic paste, green chilies, cilantro, mint, garam masala, ground coriander, cumin, paprika, turmeric, salt, and lemon juice. Mix everything together with your hands until the spices are evenly distributed and the mixture becomes slightly sticky. This helps the kebabs hold together.
Chill the mixture
15 minCover the bowl and refrigerate for at least 15 minutes. Chilling makes the mixture easier to handle and allows the flavors to meld.
Preheat the grill
5 minIf using wooden skewers, soak them in water for 30 minutes. Preheat your grill to medium-high heat (about 200°C / 400°F). If using an oven broiler, set it to high and line a baking sheet with foil.
Shape the kebabs
10 minDivide the chicken mixture into 8 equal portions. Take one portion and press it around a skewer, forming a long, smooth sausage shape about 6 inches long and 1 inch thick. Moisten your hands with a little oil to prevent sticking. Repeat with the remaining portions.
Grill the kebabs
15 minBrush the kebabs lightly with oil. Place them on the grill (or under the broiler) and cook for about 12–15 minutes, turning occasionally, until the chicken is cooked through and the surface is nicely charred in spots. The internal temperature should reach 165°F (74°C).
Rest and serve
5 minRemove the kebabs from the grill and let them rest for 5 minutes. This allows the juices to redistribute. Serve hot with mint chutney and lemon wedges.
Equipment
- Grill or oven broiler
- Skewers (wooden or metal)
- Large mixing bowl
- Pastry brush
- Tongs
Nutrition facts
Tips
- For extra juicy kebabs, do not overmix the chicken, mix just until combined.
- If the mixture feels too wet, add a tablespoon of breadcrumbs or chickpea flour to help bind it.
- To make it ahead, shape the kebabs on skewers and refrigerate for up to 4 hours before grilling.
- For a smoky flavor, you can add a pinch of liquid smoke or char a piece of charcoal and place it in the pan with oil, then cover briefly.
Serving suggestions
- Serve these seekh kebabs with fresh mint chutney, sliced onions, and lemon wedges. They also go well with warm naan and a simple cucumber salad.
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Recipe by
Anaya Patel
Specialises in Indian cuisineAnaya makes a mean dal makhani and owns 14 types of lentils. She alphabetizes them.
Describe yourself in three words: Organized, nerdy, lentil lover.