Chicken Seekh Kebab Recipe

Seekh kebabs are one of the most favorite courses in South Asia. There is a kind of magic, which grilled or skewered meat in whatever shape cannot be denied by a meat lover to anyone who happens to like grilled or skewered meats. The dish is very popular from the Indian, Pakistani and Middle Eastern cuisines. This term “seekh” actually hails from a word referring to metallic skewers meant to be used in the cooking of kebabs. Normally, kebabs are cooked over charcoal or in the oven to produce the smoky flavor that characterizes the taste of the kebab.

Amid all kebabs, the seekh kebab of chicken just takes the prize as the dish that’s best to be made and served along with light textures and succulence and aromatic spice. It perfectly fits in weekend barbecues, family meets, or succulent starters with any dinner parties. The greatest thing is not rocket science by which it would be reproduced perfectly in the comforts of your abode.

In this chicken seekh kebab recipe, we are going to take you through this fantastic recipe. As we go along, we shall give you a few handy tips and tricks so that you can make perfect kebabs.

Ingredients for Chicken Seekh Kebab Recipe

Now, the secret to a good chicken seekh kebab is proper spices, herbs, and ingredients. So here’s the list of what you’re going to need to make this:

For the Kebab Mixture:

500 g chicken mince preferably thigh mince for juiciness
2 tbsp ginger-garlic paste
1 tbsp green chilli paste. As needed
1 small onion, finely chopped
2 tbsp fresh coriander leaves, finely chopped
1 tablespoon fresh mint leaves, chopped
1/4 cup breadcrumbs or gram flour
2 tablespoons plain yogurt (for moisture)
1 tsp garam masala (Indian spice powder)
1/2 tsp cumin powder
1/2 tsp coriander powder
– 1/4 tsp red chili powder as liked
– 1/4 teaspoon turmeric powder
– Salt to taste
– 1-2 tbs lemon juice
1 tbsp oil or ghee melted, for sticking and grilling.

Grilling:
a few kebab sticks, metal or bamboo as desired
strengthening oil applied to kebabs before grilling
Preparation: The Preparation of Chicken:
Use chicken mince. Thigh mince far better than breast mince for kebabs as it won’t get all that dry from the breast mince. In fact, in thighs, all that fat there keeps kebabs moisty and tender. Alternatively, you can even grind the chicken thighs at home using a meat grinder or just buy the pre-minced chicken at the butcher or store. When buying mince at the store, make sure it’s not too dry.

2. Mix the Ingredients:

Put all these together in a big bowl-chicken mince, ginger-garlic paste, green chili paste, finely chopped onion, coriander leaves, and mint leaves. It is because of these fresh ingredients that kebabs carry such a great fragrance and flavors. Now add garam masala, cumin powder, coriander powder, red chili powder, turmeric powder, and salt to the mixture. All these spices take this dish to the threshold of indulgence.

3. Yogurt and Breadcrumbs:

Add yogurt and breadcrumbs to the mixture once spices are well mixed. Yogurt makes kebabs soft and tender, while breadcrumbs help bind the mixture so that kebabs do not break while grilling. In case you do not have breadcrumbs, gram flour (besan) is the best substitute that is used in traditional kebab recipes.
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 4. Marinate and Rest:

That is enough, since the marinade is in place, place a bowl with plastic wrap and let it chill at a temperature of a refrigerator for at least 30 minutes or an hour. This mix of kebabs really does the marinating job so all flavors are mixed up just right so chicken can take up spices really easily to turn kebabs juicy and deliciously flavored.

Preparation of Chicken Seekh Kebab Recipe

Now the time has come for shaping kebabs. The most delicate point is normally during this period when one should have to mould kebab mixture to the skewer without falling. Here’s how it’s possible:

1. Take small part of mixture – about golf ball size
2. Wet palm with some small amount of water or oil in order to mix not stick on your hands.
3. Stick the mixture down using your hand or metal/bamboo skewer. Press it gently yet firmly so the mixture is sticking on skewer. Ensure that all parts of skewer are the same kebab shape with 1 inch in diameter.
4. Repeat the above process to all kebabs.

You can make kebabs of any size, longer or shorter, by your choice. While you make kebabs, you may need a bit of oil at first in your hands too just in case of sticking together.
Grilling Seekh Kebabs
There are the best ones, kebab grilling on an open fire, in tandoor oven, or outdoors. Kebabs would be easy for you to produce at home whichever means you do have.

 1. Cooking on a charcoal grill:
Your charcoal grill get red-hot to glowing coals. Brush just lightly so your kebabs won’t stick.
Place the kebabs on the grill and keep turning till it is well cooked from both sides.
Brushing kebabs with oil or ghee while grilling will make them moist and add a nice extra flavor to them.
Grill the kebabs around for 10-12 minutes, or until the chicken has been well cooked and slightly charred.

2. Oven Grilling:
– Preheat oven to 200°C or about 400°F. Grease a baking tray by aluminum foil or parchment paper.
Place skewers on the tray but without touching each other.
Rub the kebabs with oil or ghee.
Bake at 15-20 minutes, half-way flipping till kebabs are golden brown and well-cooked.
Step 3. Grilling over a Stovetop Grill Pan:
It is also fine if you cannot grill out; you use a stovetop grill pan.
Prepare the pan along with a drop of oil, and the pan must be at medium-high.
While adding skewers into the grill pan, cook about 8-10 minutes per side while changing them to let them get that perfect brown appearance on both the sides.
Over any of the above cooking ways, seekh kebabs can be roasted slightly from out, crispy out but soft and tender inside.

Chicken seekh kebabs are ready to be served. Grill nicely. Serve hot; it is a great combination of flavors with a favorite side and dips. Some good accompaniments include:

Mint chutney: It is tangy, refreshing dip made up of yogurt, mint, and spices.
Onion salad: Simply sliced onions, cucumbers, tomatoes, and a squeeze of lemon juice.
– Naan or paratha: Soft, fluffy Indian bread, the kebab is wrapped within.
– Rice pilaf or biryani: Fragrant rice with tasteful spices for perfect accompaniment to the kebabs.

Chicken seekh kebabs can serve as an appetizer or meal. Garnish with fresh cilantro and some squeeze of lime juice for an extra flavor punch.

Tricks to Make Chicken Seekh Kebabs Exactly Right
Always use chicken thighs: This is for obtaining the most juiciest kebabs using chicken thighs and not chicken breasts.
– Don’t overwork the meat: The mixture of kebabs gets tough from excessive working. Mix everything so that it will become properly combined.
– Allow the mixture to rest. This has the added advantages of cold processing and helps the kebab to compact in kebab making from the mixture.
– Grilling using medium heat : Kebab grilling on extremely high temperatures may burn up a kebab in advance ahead of completing the well cooking that has to be done at some decent medium temperatures.

It’s just so satisfying to make chicken seekh kebabs at home. You will think you’re bringing comfort to your own kitchen while preparing a restaurant-quality dish. This succulent treat is sure to explode with flavor from the right ingredients, spices, and grilling methods. Chicken seekh kebabs are perfect for any casual family dinner or gathering that’s going to impress the crowd. Happy grilling!

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