Chicken seekh kabab in just 10 minutes a quick seekh kebab is made with minced chicken, herbs and all other spices. Generally cooked over charcoal or normally pan-fried at home. Just sprinkle lemon juice chaat masala, and pepper powder to enjoy this starter. The step-by-step procedure with a detailed video recipe.
Chicken spring rolls, Chicken puff, Chicken Shami Kabab, Arabian chicken kabsa
I have made seekh kabab recipe with chicken, you can also make it with minced mutton or beef. To prepare a kabab the most important step is to, squeeze out extra moisture into the chicken and veggies like onions, coriander and all. For a perfect kebab, we need dry ingredients.
12 quick and yummy chicken starters:
- chicken pakora
- Chicken puff pastry recipe
- chicken 65
- Tandoori chicken
- spicy popcorn chicken
- chicken shawarma
- chicken fry
- Chicken tikka crepes with homemade crepe sheets
- Chicken Shami Kabab
- Chicken samosa/homemade samosa sheets
- Chicken cheese balls.
- Chicken spring rolls with homemade sheets.
For a perfect chicken seekh kabab:
- Prefer boneless chicken or mutton or beef.
- Make sure there is no water in the chicken pieces. Squeeze out if there is any moisture.
- Blend the chicken pieces or prefer minced chicken.
- Blend like a smooth dough, do not make it runny.
- If the chicken mixture is runny then add a tablespoon of chickpea flour.
- Place the kabab stick or skewer or straw to shape the kabab.
- Shape and freeze them on a tray to prevent sticking to each other.
- Transfer to an airtight container and freeze for up to a month
- For this chicken mixture, can make 5 kababs.
- Heat a grill pan over medium flame or can cook over a charcoal fire.
- Make sure the flame is over a low, in high flame, kababs will burn and will not cook properly.
6 varieties of Non-veg fry recipes: fish fry, chicken fry, tilly fry, mutton liver fry
Chicken seekh kabab recipe video:
Chicken seekh kabab recipe card:
Chicken seekh kabab in just 10 minutes a quick seekh kebab is made with minced chicken, herbs and all other spices. Generally cooked over charcoal or normally pan-fried at home.
- Boneless chicken – 250 g
- Chopped green chillies – 2
- Chopped onions – 1/4 cup
- Coriander leaves – 1/4 cup
- Mint leaves – 1/4 cup
- Ginger and garlic paste – 1 tablespoon
- Lemon juice – 1 teaspoon
- Turmeric – 4 pinches
- Chaat masala – 1/2 teaspoon
- Pepper powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Garam masala powder – 1/2 teaspoon
- Red chilli powder – 1/2 teaspoon
- Ghee – 1 tablespoon
- Salt – 1/2 teaspoon
- Chickepea flou – 3 tablespoons
- Oil – 3 tablespoons(butter/ghee)
- Chaat masala – 1 pinch
- Pepper powder – 1 pinch
- Lemon juice – 1/4 teaspoon
-
Add 250 g of boneless chicken to the blender/chopper.
-
Make sure there is no water in the chicken pieces. Squeeze out if there is any moisture.
-
Blend smooth but coarsely, don’t make it paste.
-
Add 2 chopped green chillies, 1/4 cup of chopped onions, 1/2 cup of coriander and mint leaves.
-
Just blend smooth dry the water in the veggies. Make sure there is no water in chicken and veggies.
-
Blend like a smooth dough, do not make it runny.
-
Transfer to a plate and mix it well.
-
Add 1 tablespoon of ginger and garlic paste.
-
Add 1 teaspoon of lemon juice, 4 pinches of turmeric, 1/2 teaspoon of chaat masala, and 1/2 teaspoon of pepper powder.
-
Also, add 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of garam masala powder and 1/2 teaspoon of red chilli powder.
-
Add 1 tablespoon of ghee, 1/2 teaspoon of salt, and 3 tablespoons of chickpea flour mix well all the ingredients and make a dough.
-
If the chicken mixture is runny then add a tablespoon of chickpea flour.
-
Divide the chicken mixture into 5 equal portions.
-
Take one portion of the chicken mixture in your arms and shape it into a cylinder.
-
Place the kabab stick or skewer or straw in the middle, slightly press and seal it without any gap.
-
Roll and set aside.
-
Similarly, shape the remaining kababs and take them into a plate.
-
For this chicken mixture, can make 5 kababs.
-
Shape and freeze them on a tray to prevent sticking to each other.
-
Transfer to an airtight container and freeze for up to a month.
-
Heat a grill pan over medium flame or can cook over a charcoal fire.
-
Add 3 tablespoons of oil/ghee/butter.
-
Place the kababs and fry over a low flame.
-
Flip and fry around until it turns light golden brown.
-
Make sure the flame is over a low, in high flame, kababs will burn and will not cook properly.
-
Remove from pan and take into a serving tray.
-
Sprinkle a pinch of chaat masala, a pinch of pepper powder and 1/4 teaspoon of lemon juice.
-
Serve chicken seekh kabab with crunchy vegetables or cucumber raita.
- Prefer boneless chicken or mutton or beef.
- Make sure there is no water in the chicken pieces. Squeeze out if there is any moisture.
- Blend the chicken pieces or prefer minced chicken.
- Blend like a smooth dough, do not make it runny.
- If the chicken mixture is runny then add a tablespoon of chickpea flour.
- Place the kabab stick or skewer or straw to shape the kabab.
- Shape and freeze them on a tray to prevent sticking to each other.
- Transfer to an airtight container and freeze for up to a month
- For this chicken mixture, can make 5 kababs.
- Heat a grill pan over medium flame or can cook over a charcoal fire.
- Make sure the flame is over a low, in high flame, kababs will burn and will not cook properly.
Step-by-step procedure for chicken seekh kabab:
Blending chicken:
Add 250 g of boneless chicken to the blender/chopper.
Make sure there is no water in the chicken pieces. Squeeze out if there is any moisture.
Blend smooth but coarsely, don’t make it paste.
Add 2 chopped green chillies, 1/4 cup of chopped onions, 1/2 cup of coriander and mint leaves.
Just blend smooth dry the water in the veggies.
Make sure there is no water in chicken and veggies.
Blend like a smooth dough, do not make it runny.
Transfer to a plate and mix it well.
Add 1 tablespoon of ginger and garlic paste.
Add 1 teaspoon of lemon juice, 4 pinches of turmeric, 1/2 teaspoon of chaat masala, and 1/2 teaspoon of pepper powder.
Also, add 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of garam masala powder and 1/2 teaspoon of red chilli powder
Add 1 tablespoon of ghee, 1/2 teaspoon of salt, and 3 tablespoons of chickpea flour mix well all the ingredients and make a dough.
If the chicken mixture is runny then add a tablespoon of chickpea flour.
Divide the chicken mixture into 5 equal portions.
Shaping:
Take one portion of the chicken mixture in your arms and shape it into a cylinder.
Place the kabab stick or skewer or straw in the middle, slightly press and seal it without any gap.
Roll and set aside.
Similarly, shape the remaining kababs and take them into a plate.
For this chicken mixture, can make 5 kababs.
Shape and freeze them on a tray to prevent sticking to each other.
Transfer to an airtight container and freeze for up to a month.
Frying kababs:
Heat a grill pan over medium flame or can cook over a charcoal fire.
Add 3 tablespoons of ghee/butter/oil.
Place the kababs and fry over a low flame.
Flip and fry around until it turns light golden brown.
Make sure the flame is over a low, in high flame, kababs will burn and will not cook properly.
Serving:
Remove from pan and take into a serving tray.
Sprinkle a pinch of chaat masala, a pinch of pepper powder and 1/4 teaspoon of lemon juice.
Serve chicken seekh kabab with crunchy vegetables or cucumber raita.
For more interesting recipes. Subscribe to my official YouTube Channel.
