Seekh Kebab (2 Pcs) Recipe
Minced chicken, garlic, and spices wrapped around the skewer and cooked fresh on grill.
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Ingredients
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Kebab Mixture
To Serve / Grill
Method
Kebab Mixture
- 1
Prepare onion
Finely grate or very finely mince the half onion. Place grated onion in a clean kitchen towel or fine sieve and squeeze out excess moisture. This prevents the mixture from becoming too wet.
- 2
Combine ingredients
In a mixing bowl add the ground chicken, squeezed grated onion, minced garlic, minced ginger, finely chopped green chili (if using), chopped cilantro, garam masala, ground cumin, ground coriander, red chili powder, salt, black pepper, gram flour (or breadcrumbs), 1 tablespoon oil, and 1 tsp lemon juice.
- 3
Mix thoroughly
Use your hands or a spoon to mix until uniformly combined and slightly sticky. Mix for 2–3 minutes to develop a sticky texture that helps kebabs hold on the skewer. Do not overwork to the point of becoming pasty.
- 4
Chill (optional)
Cover and refrigerate the mixture for 20–30 minutes if you have time; this firms the mixture and makes shaping easier. If short on time, proceed immediately.
Shaping and Grilling
- 5
Prepare skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill (charcoal grill, gas grill, or grill pan) to medium-high heat (around 200–230°C / 400–450°F). Brush skewers lightly with oil so the meat doesn't stick.
- 6
Divide mixture
Divide the kebab mixture into two equal portions (about 175 g each). Keep hands slightly oiled to prevent sticking.
- 7
Form seekh kebabs
Take one portion and thread it onto the skewer. Press and shape the meat along the length of the skewer into a long, even sausage shape about 1–1.25 inches (2.5–3 cm) thick and 10–12 cm long. Repeat with the second portion and skewer. Make sure the meat is compact and has no large air pockets.
- 8
Oil and season
Brush the kebabs lightly with the reserved oil. Sprinkle a light pinch of salt and a little ground black pepper on the surface if desired.
- 9
Grill cooking
Place the skewers on the preheated grill. Cook for about 3–4 minutes on the first side without moving to get good char marks. Rotate every 2–3 minutes to cook evenly and char the exterior. Total grilling time should be about 8–10 minutes, depending on thickness and grill heat. Internal temperature should reach 75°C (165°F) for ground chicken. If using a charcoal grill, move kebabs to a slightly cooler zone after initial searing to avoid burning.
- 10
Baste (optional)
During the last 2–3 minutes, you can baste the kebabs with a little oil or melted butter for shine and extra flavor.
- 11
Rest and remove
Once cooked through and nicely charred, remove the skewers from the grill and rest for 2 minutes. Slide the kebabs off the skewers carefully onto a serving plate.
- 12