chicken seekh kabab recipe | how to make chicken seekh kebab recipe
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.
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:
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Add 250 g of boneless chicken to the blender/chopper.
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Make sure there is no water in the chicken pieces. Squeeze out if there is any moisture.
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Blend smooth but coarsely, don’t make it paste.
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Add 2 chopped green chillies, 1/4 cup of chopped onions, 1/2 cup of coriander and mint leaves.
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Just blend smooth dry the water in the veggies. Make sure there is no water in chicken and veggies.
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Blend like a smooth dough, do not make it runny.
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Transfer to a plate and mix it well.
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Add 1 tablespoon of ginger and garlic paste.
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Add 1 teaspoon of lemon juice, 4 pinches of turmeric, 1/2 teaspoon of chaat masala, and 1/2 teaspoon of pepper powder.
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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.
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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.
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If the chicken mixture is runny then add a tablespoon of chickpea flour.
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Divide the chicken mixture into 5 equal portions.
Shaping:
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Take one portion of the chicken mixture in your arms and shape it into a cylinder.
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Place the kabab stick or skewer or straw in the middle, slightly press and seal it without any gap.
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Roll and set aside.
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Similarly, shape the remaining kababs and take them into a plate.
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For this chicken mixture, can make 5 kababs.
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Shape and freeze them on a tray to prevent sticking to each other.
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Transfer to an airtight container and freeze for up to a month.
Frying kababs:
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Heat a grill pan over medium flame or can cook over a charcoal fire.
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Add 3 tablespoons of oil/ghee/butter.
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Place the kababs and fry over a low flame.
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Flip and fry around until it turns light golden brown.
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Make sure the flame is over a low, in high flame, kababs will burn and will not cook properly.
Serving:
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Remove from pan and take into a serving tray.
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Sprinkle a pinch of chaat masala, a pinch of pepper powder and 1/4 teaspoon of lemon juice.
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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.