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These juicy chicken seekh kababs are your shortcut to a flavorful Indian-inspired meal you can pull off at home. My family loves these on weeknights or at gatherings when I want something crowd-pleasing without too much fuss. The blend of fresh herbs, ground spices, and tender chicken makes each bite irresistible whether served as an appetizer or wrapped in flatbread.
The first time I tried these was at a family picnic and the aroma alone had everyone gathering around. Since then making seekh kababs at home has become a favorite tradition year round.
Ingredients
- Ground chicken: choose fresh mince for the best texture
- Finely grated onion: adds moisture and flavor try red or yellow onions
- Ginger garlic paste: homemade or good-quality paste gives the kabab its signature taste
- Green chilies: for mild heat remove seeds if sensitive
- Garam masala: robust flavor look for whole spice blends and grind yourself if possible
- Ground coriander: bright citrusy notes
- Cumin powder: earthy undertone use freshly ground for more aroma
- Chili powder: adjust to your preferred spice level
- Turmeric: brings color and subtle bitterness this is optional but recommended
- Fresh coriander leaves: give pops of herbal freshness
- Fresh mint leaves: add cooling flavor and freshness
- Bread crumbs: help bind the mixture opt for fresh bread pulsed into crumbs
- Salt: highlights all the flavors use flaky salt if possible
- Juice of lemon: fresh citrus balances the spices
- Egg: improves binding for kababs that hold together well
- Garnishes like lettuce onions tomato red chili and lemon wedges: bring color crunch and extra tang use crisp produce
Step-by-Step Instructions
- Prepare the Mixture:
- Combine ground chicken grated onion ginger garlic paste green chilies garam masala coriander cumin chili powder turmeric coriander mint bread crumbs salt lemon juice and egg in a large bowl. Mix with clean hands until evenly incorporated. Place in refrigerator for at least 15 minutes to allow flavors to meld and mixture to firm.
- Shape the Kababs:
- Moisten your hands with a little oil or water to prevent sticking. Take a portion of the chicken mixture and wrap it around a skewer forming a long thin cylinder about the thickness of your thumb. Compact the mixture gently to avoid cracks.
- Cook the Kababs:
- For grilling or oven roasting set your grill or oven to a hot temperature. Place shaped kababs onto a lightly oiled rack or tray. Cook for around fifteen to twenty minutes or until kababs are golden brown and charred on the outside turning them at least once for even cooking. For stovetop use a grill pan with a little oil and cook on medium turning often until fully cooked and nicely browned.
- Serve:
- Line a plate with crisp lettuce leaves. Arrange kababs on top and garnish with thinly sliced onions fresh tomato slices a whole red chili if desired and lemon wedges for squeezing. Enjoy immediately with mint chutney or your favorite sauce.
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I am especially fond of the fresh mint you put in these kababs because it reminds me of my grandmother’s garden. She always plucked the youngest leaves and they brought a cool note to every dish we made together at summer picnics.
Storage Tips
Store leftover cooked kababs in an airtight container in the refrigerator for up to three days. To reheat use a hot grill pan or oven for best texture as microwaving can make them a bit soft. You can also freeze uncooked kababs on skewers then transfer to bags for up to a month just thaw before grilling.
Ingredient Substitutions
If you do not have ground chicken you can use ground turkey for similar results. For a more robust taste try half chicken half lamb. Breadcrumbs can be swapped for chickpea flour or rice flour for a gluten-free version. Adjust chili quantity or skip for a milder taste if serving kids.
Serving Suggestions
Serve chicken seekh kababs as a starter with mint yogurt dip or chutney. For a meal tuck them inside paratha flatbread with sliced onions and a drizzle of lemon. These kababs also work well in wraps or salad bowls for lunch.
Cultural Note
Seekh kabab comes from Mughal cuisine and has become a street food favorite across South Asia. Traditionally cooked over charcoal for a smoky flavor at celebrations these kababs fit modern kitchens just as well and continue to be a symbol of festive feasts and family gatherings.
Recipe FAQs
- → How do you keep chicken seekh kababs moist?
Mixing minced chicken with onions, breadcrumbs, and a little egg helps lock in moisture and ensure a tender texture.
- → Is grilling or stovetop better for kababs?
Both methods work well. Grilling adds smoky char, while stovetop cooking offers convenience and still gives golden results.
- → What herbs enhance flavor in seekh kababs?
Fresh coriander and mint leaves add a burst of freshness, complementing the robust spices in the kabab mixture.
- → How should seekh kababs be served?
Arrange kababs on lettuce, garnished with sliced onions, tomatoes, and lemon. Serve hot, paired with chutneys if desired.
- → Why is chilling the mixture important?
Resting the mixture in the fridge makes shaping easier and helps the kababs hold together well during cooking.