chicken seekh kabab recipe | how to make chicken seekh kebab recipe

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http://faridascookbook.com/ Farida’s Cookbook is all about Indian recipes, which is managed by me and my husband Baig. I try to bring to you my recipes with simple and easy step by step procedures directly from my Kitchen.
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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:

  1. chicken pakora
  2. Chicken puff pastry recipe
  3. chicken 65
  4. Tandoori chicken
  5. spicy popcorn chicken
  6. chicken shawarma
  7. chicken fry
  8. Chicken tikka crepes with homemade crepe sheets
  9. Chicken Shami Kabab
  10. Chicken samosa/homemade samosa sheets
  11. Chicken cheese balls.
  12. 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 frychicken frytilly fry, mutton liver fry

Chicken seekh kabab recipe video:

Chicken seekh kabab recipe card:

chicken seekh kabab recipe | how to make chicken seekh kebab recipe
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

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.

Course: Appetizer, Snack
Cuisine: Indian
Keyword: chicken seekh kabab, chicken seekh kabab recipe, chicken seekh kebab, seekh kabab, seekh kebab
Servings: 5
Ingredients
Ingredients for chicken seekh kabab:
  • 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
For frying:
  • Oil – 3 tablespoons(butter/ghee)
For serving:
  • Chaat masala – 1 pinch
  • Pepper powder – 1 pinch
  • Lemon juice – 1/4 teaspoon
Instructions
Procedure for chicken seekh kabab:
Blending chicken:
  1. Add 250 g of boneless chicken to the blender/chopper.

  2. Make sure there is no water in the chicken pieces. Squeeze out if there is any moisture.

  3. Blend smooth but coarsely, don’t make it paste.

  4. Add 2 chopped green chillies, 1/4 cup of chopped onions, 1/2 cup of coriander and mint leaves.

  5. Just blend smooth dry the water in the veggies. Make sure there is no water in chicken and veggies.

  6. Blend like a smooth dough, do not make it runny.

  7. Transfer to a plate and mix it well.

  8. Add 1 tablespoon of ginger and garlic paste.

  9. Add 1 teaspoon of lemon juice, 4 pinches of turmeric, 1/2 teaspoon of chaat masala, and 1/2 teaspoon of pepper powder.

  10. 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.

  11. 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.

  12. If the chicken mixture is runny then add a tablespoon of chickpea flour.

  13. Divide the chicken mixture into 5 equal portions.

Shaping:
  1. Take one portion of the chicken mixture in your arms and shape it into a cylinder.

  2. Place the kabab stick or skewer or straw in the middle, slightly press and seal it without any gap.

  3. Roll and set aside.

  4. Similarly, shape the remaining kababs and take them into a plate.

  5. For this chicken mixture, can make 5 kababs.

  6. Shape and freeze them on a tray to prevent sticking to each other.

  7. Transfer to an airtight container and freeze for up to a month.

Frying kababs:
  1. Heat a grill pan over medium flame or can cook over a charcoal fire.

  2. Add 3 tablespoons of oil/ghee/butter.

  3. Place the kababs and fry over a low flame.

  4. Flip and fry around until it turns light golden brown.

  5. Make sure the flame is over a low, in high flame, kababs will burn and will not cook properly.

Serving:
  1. Remove from pan and take into a serving tray.

  2. Sprinkle a pinch of chaat masala, a pinch of pepper powder and 1/4 teaspoon of lemon juice.

  3. Serve chicken seekh kabab with crunchy vegetables or cucumber raita.

Recipe Notes
  • 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.
Print Recipe

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.

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