Chicken Seekh Kabab represents the heart of South Asian grilling tradition, where tender ground chicken is transformed into aromatic, spiced cylinders that deliver an explosion of flavor with every bite. These succulent kababs combine the richness of minced chicken with a carefully balanced blend of herbs and spices, all molded around skewers and grilled to smoky perfection. What makes seekh kababs truly special is their ability to stay incredibly moist and flavorful while developing a beautifully charred exterior that seals in all the juices. Whether you’re firing up the grill for a family gathering or looking to bring authentic flavors to your dinner table, these Chicken Seekh Kababs offer restaurant-quality taste with the satisfaction of homemade cooking. This recipe creates perfectly seasoned kababs that are crispy on the outside, tender on the inside, and bursting with the warm spices that make this dish a beloved favorite.
Serving Quantity: Makes 8-10 seekh kababs (serves 4-6 people)
Ingredients
For the kabab mixture:
- 2 pounds ground chicken (preferably thigh meat for extra juiciness)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 green chilies, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 1 egg, lightly beaten
- 2 tablespoons oil
For serving:
- Naan bread or pita
- Sliced red onions
- Fresh mint chutney
- Lemon wedges
Equipment Needed
You’ll need metal skewers (soaked wooden skewers work too), a large mixing bowl, a grill or grill pan, and tongs for turning the kababs. Having a food processor can help achieve the perfect texture, though hand chopping works just as well.
Preparing the Kabab Mixture
Begin by placing the finely chopped onion in a clean kitchen towel and squeezing out excess moisture. This step is crucial for preventing the kababs from becoming too wet and falling apart during cooking. In a large mixing bowl, combine the ground chicken with the squeezed onions, minced garlic, ginger, and green chilies.
Add the chopped mint and cilantro to the mixture, followed by all the dry spices: cumin powder, coriander powder, red chili powder, garam masala, and salt. Pour in the beaten egg and oil, then mix everything thoroughly with your hands. The mixture should be well combined and slightly sticky. For the best flavor development, cover the bowl and refrigerate the mixture for at least 2 hours, or preferably overnight.
Shaping the Seekh Kababs
Remove the chilled mixture from the refrigerator and let it come to room temperature for about 15 minutes. Wet your hands with cold water to prevent sticking, then take a portion of the mixture about the size of a tennis ball. Mold it around a skewer, pressing firmly to ensure it adheres well and forms a sausage shape about 6 inches long.
The key to successful seekh kababs is achieving the right pressure when molding. Press firmly enough that the mixture holds together securely, but not so hard that you compress it too much. Each kabab should be evenly distributed along the skewer with no gaps or thin spots. Repeat this process until all the mixture is used, placing the shaped kababs on a tray.
Grilling Technique
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. If using a grill pan or oven, preheat to 400 degrees Fahrenheit. Place the seekh kababs on the grill, leaving space between each one for even cooking.
Cook the kababs for 12-15 minutes total, turning them every 3-4 minutes to ensure even browning on all sides. The exterior should develop a beautiful golden-brown color with slight charring in places. The internal temperature should reach 165 degrees Fahrenheit when fully cooked. Resist the urge to move them too frequently, as this can cause the meat to stick or break apart.
Achieving Perfect Texture
The hallmark of great seekh kababs is their texture: crispy and slightly charred on the outside while remaining juicy and tender inside. To achieve this, maintain consistent medium-high heat throughout cooking. If the exterior is browning too quickly before the inside is cooked, reduce the heat slightly and continue cooking.
Watch for visual cues that indicate doneness: the kababs should feel firm when gently pressed, the juices should run clear, and the exterior should have an appetizing golden-brown color with darker spots from the grill marks.
Serving Suggestions
Once cooked, let the seekh kababs rest for 2-3 minutes before serving. They can be served directly on the skewers for a traditional presentation, or carefully removed and arranged on a platter. Serve immediately while hot, accompanied by warm naan bread, sliced red onions, fresh mint chutney, and lemon wedges.
The combination of the smoky, spiced meat with the cool freshness of mint chutney and the sharp bite of raw onions creates a perfect balance of flavors and textures that makes this dish truly memorable.
Tips for Success
Using ground chicken thigh instead of breast meat will result in juicier kababs due to the higher fat content. Don’t skip the resting time in the refrigerator, as this allows the flavors to meld and helps the mixture hold together better during cooking. If the mixture seems too wet, add a tablespoon of breadcrumbs or besan (gram flour) to help bind it.
For indoor cooking, these kababs work beautifully under the broiler or in a cast iron grill pan. The key is maintaining high enough heat to achieve that characteristic charred exterior while cooking the interior thoroughly.
Storage and Reheating
Leftover seekh kababs can be refrigerated for up to 3 days and make excellent additions to rice bowls, wraps, or salads. To reheat, wrap in foil and warm in a 350-degree oven for 10-12 minutes, or reheat gently in a covered pan with a splash of water to prevent drying out.
