Seekh Kebab Recipe

Prepare onions

Finely grate or process the onion and then squeeze out excess water using a cheesecloth or clean towel. You want the onion moist but not watery so the mixture binds well.

Mix spices and aromatics

In a large bowl combine grated onion, minced garlic, minced ginger, chopped green chili, chopped cilantro, chopped mint, garam masala, ground coriander, ground cumin, black pepper, red chili powder, salt, cornstarch and 1 teaspoon oil. Mix thoroughly to distribute spices evenly.

Add chicken and bind

Add the ground chicken to the spice and onion mixture. Using your hands, mix vigorously for 3–5 minutes until the mixture becomes sticky and homogeneous — this helps the kebabs hold their shape. If the mixture feels very dry, add up to 2 teaspoons plain yogurt; if it is too wet, add an extra 1/2 teaspoon cornstarch.

Rest the mixture

Cover and refrigerate the mixture for at least 30 minutes (up to 2 hours) to let flavors meld and to firm up for shaping. If short on time, you can proceed immediately but chilling improves texture.

Preheat: Prepare your grill to medium-high heat (about 375–425°F / 190–220°C). If using a charcoal grill, let coals reach even grey heat. If using a pan/griddle, heat it and brush with oil.

Portion: Divide the chilled kebab mixture into 6 equal portions (about 2.5–3 oz / 70–85 g each for 1 lb meat). Wet your hands slightly to prevent sticking.

Shape: Take one portion and press it around the skewer, forming an elongated sausage shape about 4–5 inches (10–12 cm) long and roughly 1 inch (2.5 cm) thick. Ensure the meat adheres firmly and is even in thickness so it cooks uniformly. Repeat for remaining portions.

Chill briefly (optional): For best hold, place shaped skewers on a tray and chill for 10–15 minutes before grilling if time allows.

Oil the grill/griddle: Brush the grill grates or pan lightly with about 1 tablespoon oil to prevent sticking.

Cook kebabs: Place skewers on the hot grill. Cook for 3–4 minutes on the first side without moving so a crust forms. Turn and cook another 3–4 minutes on the next side. Continue turning every 2–3 minutes so all sides brown evenly. Total grilling time should be about 10–12 minutes, depending on thickness and heat, until internal temperature reaches 165°F (74°C).

Baste (optional): During the last 2 minutes, brush with melted butter or a little oil for shine and extra flavor.

Rest: Remove kebabs from heat and rest on a plate for 2–3 minutes to let juices redistribute.

Finish and serve: Slide kebabs off the skewers or serve on the skewers. Serve hot with lemon wedges, sliced onion and cucumber, and chutney or yogurt sauce if desired.