These juicy chicken seekh kebabs are amazing!
This chicken seekh kebab recipe will get you restaurant quality results.
If purchasing your meat from a butcher, ask them to finely grind chicken thighs as they have the most flavour.
Chicken seekh kebabs can be a bit dry which is why I add beef dripping or goose fat to mine. Lamb fat is also often added at restaurants.
The fat is also essential to keeping those chicken kebabs on the skewer.
Once you’ve made these chicken seekh kebabs, you might want to try this my lamb and chicken seekh kebabs here.
I want to eat light. Do I have to add the fat to my chicken seekh kebabs?
No. But if you want to cook the kebabs on skewers, it’s a must! The fat helps keep the meat on the skewers.
If you don’t want to add the fat, I recommend cooking these directly on the grill.
You could make them into burger patties or cook them in sausage shapes like traditional chicken seekh kebabs.
Making chicken seekh kebabs can be a bit tricky if you’ve never made them before.
I’ve heard so many stories from people who prepared their seekh kebab meat and were really looking forward to it, just to have it fall off the skewer into the fire.
Don’t let that happen to you! Just keep these tips in mind and you enjoy those kebabs as they should be.
1. Always use cold meat. I place mine seekh kebab mix in the fridge for at least 2 hours before cooking.
2. If using onion, be sure to squeeze as much moisture out of it before adding it to the mix.
3. Lightly grease your skewers. This will make removing the seekh kebabs easier when cooked.
4. Use wet hands to form the seekh kebabs. Not only is it easier, it will give the seekh kebabs a more authentic looking finish.
5. If you would rather not take your chances, you can always cook your seekh kebabs on the cooking grate. This will of course leave grill lines on your seekh kebabs but the flavour will still be delicious.
6. If cooking in a tandoor, be sure to put a piece of potato at the end of the skewer to catch the seekh kebab should it decide to try to slide off.
7. Feel free to use to side by side skewers for each kebab. I don’t do this as I have large skewers but it can help turning the kebabs while they cook.
8. Watch the kebabs as the cook and be sure to rotate them from time to time so that they cook evenly.
You can make the chicken seekh kebab mixture a couple of days in advance.
In fact, the flavour gets even better.
Step by step photos…
Skewering the chicken can be difficult at first.
When I teach how to make seekh kebabs in my classes, this is probably the thing people find most difficult.
By the end of the class, however they are pros.
Grease your skewer and be sure to have a bowl of water nearby. Wet your hand and take out a ball of the chicken seekh kebab mix. I recommend only making a ball about the size of a pool ball or smaller when you are first starting out.
Slide the ball onto the skewer and then start squeezing into a sausage shape with your hands. You really need to squeeze! You should be able to see your finger imprints in the meat.
Did I say squeeze? I mean it! Especially the ends. If your kebab meat is falling off the skewer before you put it over the fire, you’re going to lose those amazing chicken seekh kebabs.
The seekh kebab test…
Before placing your skewers over the fire, give them a good shake.
You should see no movement. Your chicken seekh kebabs should remain stuck to the skewer. If not, keep squeezing.
If you like these chicken seekh kebabs, you might like to try some of these too…
- 1 red onion
- 1kg (2 lbs) minced chicken
- 6 cloves garlic, crushed
- 1 x 2.5cm (1 inch) ginger, roughly chopped
- 6 green bird’s eye chillies, roughly chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp garam masala
- 2 tbsp coriander (cilantro) optional
- 1 ½ tsp salt
- 2 tbsp Kashmiri chilli powder ( more or less to taste )
- 4 tbsp beef or lamb dripping, homemade or shop bought
- Grate or finely chop the onion and then place it on a porous cloth. Wrap it up tightly and squeeze as much water out of it as you can. Now blend the garlic, ginger, chillies and coriander into a paste. You can also do this with a pestle and mortar.
- Place the minced chicken and the beef dripping or goose fat in a food processor and blend until smooth. I usually do this in batches. Add the remaining ingredients and mix well with your hands to combine.
- Place in the fridge to chill for at least two hours or overnight.
When ready to cook, build a direct heat multi-level fire. When the coals have turned white hot, you’re ready to cook. Take a ball of the chicken mixture and begin forming it around the skewer. I have given detailed instructions on how to do this above. Be sure to keep your hands moist with water as you are doing this. This not only makes forming the kebabs easier, it also gives them that smooth and authentic seekh kebab appearance.
- Lay your skewered seekh kebabs over the fire and be sure to rotate from time to time so that they cook evenly. When almost cooked through, baste with a little ghee. The cooking time varies depending on the size of your kebabs but it is usually about 10 minutes or until the internal heat reaches 74c/165f.