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  • Writer's pictureSheetal Jandial

Chicken Seekh Kebabs

chicken seekh kebabs recipe, chicken small plates appetisers starters recipes, indian dinner ideas recipes, mughlai food recipes, kabobs kebabs kababs recipes, kebabs chutney recipe, indian food recipe blog whiskmixstir, sheetal jandial


These homemade chicken seekh kebabs are so good… make them once and you won’t get packaged seekh kebabs anymore!

Juicy, flaky chicken seekh kebabs with flavours that leave you wanting more!

Made with basic everyday ingredients that are easily available in your kitchen, pantry or nearest Indian food store.

Chicken seekh kebabs make for a delectable appetiser or finger food for parties.

Or serve these kebabs as a whole meal paired with naan or masala rice (jeera rice even!). Along with a kachumber salad, burhani raita and chutney.

If you have leftover chicken seekh kebabs, you could add them to a sandwich, wrap, kathi roll, in an omelette, fried rice… and so much more!

Looking for other chicken appetisers? Try these.

Schezwan Chicken

Kaleji Fry (ok, they’re not all chicken!)

Junglee murgh

Chilli Chicken

Tandoori Chicken Drumsticks

And here are a few vegetarian (non-meat) appetiser options.

Lobia ki Shami

Batata Vada for Vada Pav (skip the pav and serve these as starters)

Corn Cheese Balls

Batter-fried stuffed mushrooms

Kothimbir Vadi (steamed and fried coriander ‘fritters’)

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This recipe of chicken seekh kebabs is naturally gluten free.

Makes: 8-10 chicken seekh kebabs

Time taken: 20 minutes (plus marination, optional)

Ingredients to make Chicken Seekh Kebabs

500 gms chicken mince

½ cup onion, finely chopped

½ cup capsicum, finely chopped

1 tbsp ginger paste

½ tbsp garlic paste

2-3 green chillies, finely chopped

1 tbsp garam masala (or tandoori masala)

½ tsp cumin powder / jeera masala

½ tsp Kashmiri red chilli powder

½ tsp black pepper powder

½ tsp dried fenugreek leaves / kasuri methi

Salt to taste

¼ cup fresh coriander, finely chopped

¼ cup fresh mint, finely chopped

1 tbsp lemon juice / lime juice

1 egg

½ cup breadcrumbs

1 tbsp cold pressed mustard oil

Wooden Skewers, as required

Cooking oil for pan frying

Method of making Chicken Seekh Kebabs

If you’re using wooden skewers, soak those in water before you start with anything else.

This recipe of chicken seekh kebabs does not need marination. Only about 15 minutes in the freezer to chill the mix, so it holds the kebab shape better when cooking.

Finely chop the onions and capsicum. Red and yellow bell peppers make for an interesting flavour and colour profile too in these kebabs.

Add all the ingredients, except the egg, breadcrumbs and cold pressed mustard oil. Mix everything well for a couple of minutes, preferably by hand.

Add the egg and cold pressed mustard oil. Mix well again. Add the breadcrumbs and give everything a final mix.

The egg and breadcrumbs are used as binders here and help hold the chicken seekh kebabs together. If you want to give your kebabs a flakier texture, add half an egg.

Place the chicken seekh kebab mix in the freezer for about 15 minutes (longer, if you’re marinating it.) This will chill the mix and tighten it, making sure the kebabs hold shape when cooking and the mix doesn’t ‘melt’ with the heat.

Make one small kebab and pan fry it, for tasting. Adjust flavours, as required.

Need more heat? Add some more finely chopped green chillies or red chilli powder

More masala? Add it!

Can’t quite put your finger on it? Add a little more lemon / lime juice (acid usually helps bring flavours together.)

As I always say, use any recipe as a benchmark. You could always note down your preferences and modifications for the next time.

Heat a grill pan. Add a tablespoon of cooking oil.

Moisten your hands. Take a couple of tablespoons of the chicken seekh kebab mix and form a ball in your palms. Press this on to the wooden skewer to form a seekh kebab.

As soon as the kebab is formed, place it on the grill pan. Form the other chicken seekh kebabs in the same way.

Cook the kebabs, rotating as required, on medium heat till lightly charred on the outside.

Once cooked, place the chicken seekh kebabs on a plate and cover with foil wrap for a few minutes.

Serve these juicy, flavourful chicken seekh kebabs with naan or masala rice, salad and ofcourse kebab chutney.

I like to pair seekh kebabs with chicken biryani too!

chicken seekh kebabs recipe, kebab platter, chicken small plates appetisers starters recipes, indian dinner ideas recipes, mughlai food recipes, kabobs kebabs kababs recipes, kebabs chutney recipe, indian food recipe blog whiskmixstir, sheetal jandial

Take a look at the other quick & simple under 20 minutes meal ideas from WhiskMixStir, the Indian food recipe blog.

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