Go Back Email Link
Chicken Seekh Kabab (Juicy Restaurant-Style Recipe at Home)
Fozia Siraj

Chicken Seekh Kabab (Restaurant Style)

Juicy, smoky chicken seekh kababs with green chilli, fresh coriander and roasted spices. Made on skewers over coal, in the oven or in a simple frying pan, and served sizzling with onions and chutney.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: pakistani
Ingredients Equipment Method Notes

Ingredients
  

Seekh Kabab Mixture (makes 8 to 10)
  • 500 g chicken mince thigh and breast mixed, minced twice
  • 1 medium onion grated and squeezed dry
  • 1 tbsp ginger garlic paste
  • 2 green chillies very finely chopped
  • 2 tbsp fresh coriander finely chopped
  • 1 tsp salt
  • 1 tsp Kashmiri red chilli powder for colour
  • 1 tsp red chilli flakes
  • 1 tsp roasted cumin powder
  • 1 tsp roasted coriander seeds crushed
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric
  • 1 tbsp roasted gram flour (besan)
  • 1 tbsp butter or ghee melted
  • 1 tbsp lemon juice
For Cooking and Smoking
  • 2 tbsp melted butter or oil for basting
  • 1 small piece charcoal for smoking, optional
  • 1 tsp oil for the hot coal
To Serve
  • 1 large onion sliced into rings
  • 1 lemon cut into wedges
  • 1 small cucumber
  • mint chutney or imli ki chutney

Equipment

  • Flat metal skewers (optional)
  • Charcoal grill, oven or non-stick frying pan
  • Mixing Bowl
  • Small piece of charcoal for smoking (optional)

Method
 

Make the mixture
  1. Grate the onion and squeeze out all its water with your hands or a cloth. Wet onion is the main reason seekh kababs slide off the skewers.
  2. Put the chicken mince and all the mixture ingredients in a bowl. Knead with your hand for 4 to 5 minutes until the mixture becomes sticky and holds together.
  3. Cover and chill in the fridge for 1 hour. Cold mince is firm and much easier to shape.
Shape the kababs
  1. Divide the mixture into 8 to 10 equal balls. Wet your hands with a little water.
  2. Press one ball around a flat skewer and gently squeeze and slide your fingers down to make a long, even kabab about 1.5 cm thick. Press lightly with your fingertips to get the classic seekh pattern. Without skewers, simply roll them into long logs.
Cook the kababs (choose one method)
  1. Charcoal grill: grill over medium-hot coals for 12 to 15 minutes, turning every 2 to 3 minutes and basting with butter, until golden with light char marks.
  2. Oven: place the skewers or logs on a greased tray and bake at 220°C (430°F) for 15 to 18 minutes, turning once and basting. Grill on top heat for the last 2 to 3 minutes for colour.
  3. Frying pan: heat 2 tablespoons oil in a non-stick pan on medium heat. Cook the logs for 10 to 12 minutes, turning gently every 2 minutes, until golden on all sides and cooked through.
Smoke and serve
  1. For the smoky restaurant flavour, put the cooked kababs in a pot with a small steel bowl in the middle. Place a red-hot piece of charcoal in the bowl, pour 1 teaspoon oil over it and cover tightly for 5 minutes.
  2. Heat a sizzler plate or cast iron pan, spread onion rings on it and place the kababs on top. Serve sizzling with lemon wedges, cucumber and chutney.

Notes

Kababs falling off the skewer? Squeeze the onion properly, do not skip the besan and the 1 hour of chilling, and shape with wet hands.
Juicy, not dry: use some thigh meat with the breast and baste with butter while cooking. Chicken cooks fast, so remove the kababs as soon as they are golden and firm.
Make ahead: shape the kababs and freeze them uncooked on a tray, then store in a bag for up to a month. Cook straight from frozen, adding a few extra minutes.
Serve in a paratha with onions and chutney for a quick seekh kabab roll.