Simple Gluten Free Kitchen

Chicken Seekh Kebab

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Sometimes it feels like I barely have enough time throughout the week, even when I try to manage everything perfectly, my home, work, garden, and social life. I lean towards the weekend to catch up but the weekend goes by and I feel there is still so much to be done. I’ve been cooking, baking, eating; I just haven’t been able to write my new posts weekly. This past weekend I made seekh kebabs for our dinner so thought to update the 2012 post and also add a video on YouTube.

 

 

Seekh Kebabs are seasoned minced meat or chicken sculpted around skewers and then cooked until it’s charred and smoky. Typically they’re cooked in a Tandoor (a clay oven) or charcoal barbecue but since most of us don’t have a tandoor or charcoal BBQ. So there’s a simple way of making these kebabs at home, you can use a ridged grill pan. Further more, Pan frying does keep them juicier and I didn’t fancy standing outside in front of a hot grill on a hot day.

Seekh Kebabs are a good mix of fresh herbs and spices. Perhaps you have everything that you need in your pantry. If you are missing a particular spice, no big deal. Swap with something based on what you’ve got on hand. Some people add flour or bread crumbs to the meat mixture, however, for good kebabs, you don’t need any binders but just good quality meat and fresh ingredients. Once you have all the ingredients they are so easy to make that even kids can have fun helping you.

 

 

Seekh Kebabs are a perfect appetizer served with herbed onion salad, yogurt cucumber dip/sauce and mint chutney. The yogurt cucumber dip/sauce and mint chutney are easy to make and a must to go with these kebabs. If you want to serve as finger food, slid off the chicken kebab from skewers and cut it into rounds, and stuck it with toothpicks. We enjoyed a few for dinner along with a side salad and rice pulao. They are great to wrap up in a naan or a warm paratha for a light lunch.

They can be a cooked a day ahead, cooled and wrapped in foil and refrigerated. Before serving reheat them in foil in a preheated oven. Sometimes I freeze them for last dinner get togethers.

 

 

If you try this recipe let me know how it turned out for you in the comments. You can also share a picture on Twitter, Facebook or Instagram with the hashtag #simpleglutenfreekitchen.

 

Print
Chicken Seekh Kebab

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 15 5" seekh kebabs

Simple, Soft and juicy kebab on skewers made with ground chicken.

Ingredients

  • 800 gm minced chicken
  • 6-10 mint leaves, chopped
  • 1 1/2 tbsp cilantro, chopped
  • 1 1/2 tbsp onion, finely chopped
  • 1 1/2 tbsp ginger, minced
  • 1 tsp chaat masala
  • 1/2-3/4 tsp garam masala
  • 1 tsp red chili powder
  • 2 tbsp lemon juice
  • salt as per taste
  • canola oil for basting kebabs while cooking
  • Herbed onion salad:
  • One large size purple onion, cut into thin rings or moons
  • 1/4 cup vinegar
  • 1 tbsp finely chopped cilantro and mint leaves
  • 1/2 -3/4 tsp salt
  • 1 tbsp olive oil
  • 1 tsp sugar (optional)
  • To serve
  • yogurt cucumber dip /cucumber and yogurt sauce / tzatziki
  • mint chutney
  • herbed onion salad

Instructions

  1. Soak bamboo skewers in water to prep for the kebabs. Put all the ten ingredients into a large bowl. Using hands, mix the ingredients thoroughly till they are well blended.
  2. Cover the bowl with cling wrap and put into the refrigerator for 10 minutes to 1 hour.
  3. To make herbed onion salad, carefully separate the onion rings and place in Ziploc bag.
  4. Pour vinegar, oil, salt, sugar and herbs. Close the bag, expelling excess air. Turn bag to coat onions evenly, then refrigerate. Marinate at least for two hours till you make the kebabs, mint chutney and yogurt dip.
  5. When it's time to make kebabs, check the seasoning by cooking small piece on a griddle.
  6. Dampen your hand, take the mixture a handful at a time and roll into a sausage shape around two skewers. A moist hand will prevent the mixture from sticking to your hands. Watch video to see the moulding procedure The sausage should be of about 4-5" long and not more than 1" in diameter. Repeat until all the mixture is used up. Heat a ridged grill pan over medium heat. Brush lightly with oil. Place 3-4 kebab on heated grill pan.
  7. Grill for 3-4 minutes on each side, or until golden brown all over and cooked through. Serve alongside herbed onion, mint chutney and yogurt cucumber dip and enjoy in the company of family and friends.

Notes

If you find the meat mixture isn't holding together, refrigerate the chicken mixture a little longer before shaping it.

https://www.simpleglutenfreekitchen.com/2022/08/chicken-seekh-kebab.html

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Reader Interactions

Comments

  3. I totally understand about the lack of time my friend, it is definitely not a problem – you take whatever time and balance you want and need 🙂
    These kebabs look fantastic – we went to a restaurant full of kebabs lately and your deserve to be the first on menu!

    Cheers
    CCU

    Reply

  4. Now this is reason enough why I need to get a mincer. The chicken mince they sell locally is always loaded with salt and goodness knows what else so I wouldn’t buy it but I really want to make these.

    Reply

    • When I found out that they add what ever… in the store bought chicken mince. I almost stopped buying. Now I get all my mince whether it is chicken breast or red meat, I get it done from the butcher.

      Reply

  5. Hey dear, u’ve such a neat & lovely home! And you’ve green hands too 🙂 My mom adores plants & has lots in her home.

    I would certainly love to try the kebabs. I think they’re great for BBQ occasions 🙂

    Reply

  8. What a great idea! the only time I used skewers is when I put whole meat pieces. Looks delicious with such simple spices.

    By the way, Do you believe in Feng Shui? Meditating Buddha besides money plant looks nice in the entrance. (I guess that’s your entrance).

    Reply

    • No, My dear, I have heard Feng Shui but know nothing about it. I kept Buddha with the plant just thinking about, how we need calm environment while meditating. If you visit again do write your name,please.

      I also do whole meat pieces on skewers.

      Reply

  12. Hi Balvinder,
    This looks so amazing! I love seekh kebabs and I can almost smell and taste them through the screen. Absolutely delicious!

    Reply

  13. Hope you had a wonderful Canada Day! I’m using the 4th to catch up with life, too. Your kebabs look fabulous…I love the idea of having a stash in the freezer for company 🙂

    Reply

  14. I love the seasonings you used on these kebabs–I bet they are just bursting with flavor! Thank you for sharing this tasty recipe on Allergy-Free Wednesdays!

    Reply

  19. I am into gardening too and like you said, balancing all of those I do is quite a challenge. What more for me, with my working life. I do have a collection of plants plus herbs in my small plot of land.

    I love that you have paired the kebabs with the onion salad and yogurt. Its a lovely combo and we too also have the same when its kebab at home.

    Reply

  21. Hi Balvinder, I’m sorry I haven’t visited in a while, been meaning to but my head seems to be all over the place this last month! Love the kebabs and your presentation is fantastic! What’s really got my attention though are the two pictures of your home. There’s a certain sense of serenity flowing through, I love it!

    Reply

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