Chicken Seekh Kababs

Rate this recipe 
4.4
Average: 4.4 (5 votes)
Servings 
Serves 3-4

Chicken seekhs are made from spiced minced chicken which is molded onto skewers and then grilled or pan-fried. It is an easy recipe that can be prepared ahead of time and frozen to be warmed up when needed.

Ingredients
500gm
boneless chicken breast (mix breast and thigh)
1
onion, roughly chopped
1 tsp.
cumin powder
1/2 tsp.
coriander powder
1/4 tsp.
black pepper powder
1 tsp.
garam masala
1 tsp.
lemon juice
2-3
green or red chillies, chopped
4 tbsp.
chopped fresh coriander
1 tbsp.
chopped fresh mint
(optional)
1 tsp.
ginger paste
1 tsp.
garlic paste
1 tsp.
salt
1
egg, lightly beaten
2 tbsp.
grated cheese
(optional)
1-2 tbsp.
breadcrumbs
(if needed)
1/4 cup
oil for shallow frying
Instructions 

Clean and completely dry off the chicken pieces, they should not have any excess moisture. The reason we mix thigh and breast pieces is because you need the slight fat content that is in the thigh meat to give moist results. So make sure not to trim off all the fat from the chicken when cleaning. If your chicken pieces do not have any bits of fat, add 1 tsp. of butter to compensate for it.

Put the chopped onion in a processor and grind to a rough consistency. Remove and squeeze out all the excess water. Then put the onion back in the processor, add the chillies, coriander, mint, spices, salt, ginger, garlic and lemon juice. Whizz it to combine, then add the chicken cubes.

Grind the mixture until combined and smooth, but take care not to over process as that will end up making the chicken too soft to handle.

Turn the mixture out into a bowl, and add the egg gradually while mixing. You may not need the full egg, once the mixture is slightly sticky, stop adding egg. If the mixture ends up being too soft, add the breadcrumbs and combine well. You can also add some cheese for added flavour if you want.

Cover the bowl and refrigerate the mixture for 2 hours. Refrigerating helps to firm up the mixture so that it is easier to handle.

When ready to cook, scoop handfuls of the mixture and form sausages on skewers. You can also shape these on the stick end of a wooded spoon for an authentic seekh shape, just be sure to grease it lightly so that the kabab slides off easily after shaping. Heat a drizzle of oil in a non stick pan or grill pan and arrange the kababs on it. Cook for about 10 minutes or as needed, turning them as needed to brown the seekh kababs evenly.

For a smoky flavour, you can smoke the seekh mixture before shaping the kababs by placing a lit coal on a piece of foil and placing it in the middle of the bowl holding the mixture. Then drop a bit of oil on the coal and cover the bowl for 2 minutes to retain the smoke in the bowl for the mixture to absorb it. Once done, discard the coal and proceed with the instructions. Alternatively you can smoke the kababs once they are cooked using the same method, whichever works best for you.

Serve the kababs with a salad, naan or parathas, fries, rice, etc. These kababs can be frozen and used for making kabab rolls or wraps by folding them in warm parathas along with salad and any sauce that you like. They make for the perfect lunch box dish.

Enjoy! :)


Comments

Can i freeze them?

Fauzia's Kitchen Fun's picture

Yes you can. :)

Should i just shape them and freeze or after grilling?

Fauzia's Kitchen Fun's picture

Freeze after grilling.

Processed or mozzarella cheese would be ok for this?

Fauzia's Kitchen Fun's picture

Yes that is fine.

can i make these with chicken mince ?

Fauzia's Kitchen Fun's picture

Yes you can.

I have made these today and i have freezed them without frying. Is it okay?

Fauzia's Kitchen Fun's picture

Yes that is fine.

One more thing to ask you i have fried 2 kababs for sehri today kabab were hard though they were delicious. I didn't trim any fats and also added 1tbspn of butter.
I followed exact reciepe of yours. Should i add more onion or what?

Fauzia's Kitchen Fun's picture

If you followed the recipe ingredients exactly, then there is no need to add more onion as the amount specified gives perfect results. You may have over fried them thus turning them hard. Try to ensure they are not overcooked as chicken will harden if it is cooked too long.

Can I make these mutton mince? If yes should I just shallow fry them as well, will they be throughly cooked?

Fauzia's Kitchen Fun's picture

Yes you can and yes they will be cooked through. :)

Salaam Fauzia, could I use normal chicken mince then put all the ingredients into a chopper to mix, and add it to the mince to mix together by hand? I dont have anything to grind the mince in thats why, also if i was to put these in the oven would they work and for how long? Which gas mark etc.. Thank you x

Fauzia's Kitchen Fun's picture

W/Salaam, what sort of a chopper do you have? If it is large enough and has a good blade it can chop the boneless cubes to a paste. Not sure how well mince would work but you could give that a try with a smaller portion first. And yes you can bake these at 200 C for about 8-10 minutes per side or until golden and cooked through.

I have a very small chopper with just one setting.. If that didnt work can i mix with my hand?

Fauzia's Kitchen Fun's picture

You can chop a little at a time. It needs to be a fine consistency.

As salaam waleikum,

I hope you are fine. I found you on Facebook thanks to a cousin who makes delicious dishes and she took her yummy recipes from your website.

ChicKen seekh kabab was the first recipe that I tried from you and I fell in love with it! This is the tastiest chicken that I have ever made or taste at anyone place ever! I couldn't believe it was as good as The one that I use to eat everytime I go to Green street in UK or even better!
I am new at cooking and I have quite difficulties but thanks to you I know that I can try any recipe from you and it will be a hit.

Fauzia's Kitchen Fun's picture

W/Salaam, really appreciate your lovely message, thank you so much! Very happy to learn that the recipe turned out well for you! :)