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What is a Chicken Seekh Kabab? Ingredients Method: How to make Chicken Seekh Kabab Troubleshooting Serving and Menu Ideas: Menu Idea 1 Menu Idea 2 Making them Ahead
What is a Chicken Seekh Kabab?
A Chicken Seekh Kabab is so named because of the “seekh” or skewer it is traditionally made on. Marinated meat is formed into cylinderical kababs around a skewer and then placed over an open barbecue laden with fiery coals. Once these popular kababs are cooked through then they are taken off the skewer with brisk ceremony.
While this recipe aims to make a Chicken Seekh Kabab accessible all year around there is a charm to the barbecued over coal version that reigns supreme.
Looking for an everyday kabab that pairs well with moong ki daal and rice? I recommend these Chicken Kababs! Building a barbecue menu? Try these Gola Kabab!
Ingredients
The ingredients in a Seekh Kabab are simple, it is as is often with Pakistani food, the ratios in which they are combined that make all the difference in the final dish.
Fresh Ingredients: Lean Ground Chicken, Ginger, Onion, Garlic, Cilantro, Green Chilies, Lemons, Yoghurt and Butter (unconventional, but so good) Dry Ingredients and Spices: Salt, Chilli Powder, Chilli Flakes, Turmeric, Coriander Powder, Cumin Powder, Chaat Masala, Garam Masala, and Besan or Chickpea Flour
Method: How to make Chicken Seekh Kabab
One of my favorite things about this recipe is the lack of chopping!
Simply put your onion, ginger, garlic, cilantro, and green chilies into the food processor, give it a quick whir for a rough chop. Then add your remaining ingredients and blitz till it comes together. This happens VERY quickly, you don’t want to overdo it!
Tip: Make sure your chicken does not have any excess water in it! If it does then drain it before making the Seekh Kababs.
Now fry a test piece to check for seasoning. Adjust to preference if needed then shape the kababs.
You can shape them on a wooden skewer like I did if you don’t have metal ones (I don’t) or you can shape them into oblong kababs without the skewer too. I make mine around 5-6 inches long, but longer works too!
Tip: Greasing your hands makes this process quicker and mess free!
Stovetop instructions: Preheat your pan, drizzle a little oil, put the kababs on top and cook on medium high heat on each side for 2-3 minutes or until evenly browned. If you want a “softer” exterior then cook on lower heat, but don’t go below medium! Baste with extra melted butter for extra flavour!
Barbecue: Preheat your grill to high, place kababs on the grill and cook covered for 4-5 minutes. Uncover, turn over and cook for another 2 minutes. Check one for doneness before removing the others from the grill!
Troubleshooting
If your kabab mixture is too wet then feel free to add another tbsp of besan (chickpea flour) or even some breadcrumbs. If your kababs taste dry then cook them a little less If you want the barbecue flavour without the barbecue then heat a coal on a gas stove and once it’s red hot then place it on top of a piece of foil in a bowl with your meat mixture, and then add a little drizzle of oil. This will activate the smoke, COVER IMMEDIATELY and let it sit for ten minutes.
Serving and Menu Ideas:
While I love to make these Seekh Kababs snack sized as the perfect addition to a Pakistani tea time spread, they are also so good in a paratha with some spicy yoghurt chutney and crunchy onions.
Making them Ahead
You can shape and freeze ahead, but because they tend to splutter with ferocity when water freezes into them I like to cook them and freeze. Then just reheat before serving!
