WHAT IS SEEKH KABAB?
In this particular kind of kebab/kabab, meat is ground with spices and aromatics and then wrapped around a skewer in the shape of a log. Traditionally these kebabs are grilled over a coal fire, which imparts a wonderful smoky flavor. Lamb is the most popular choice for these seekh kababs, but these can be easily made with other meats like beef, chicken, and mutton as well. Today I decided to make them with chicken. These can easily be made at home by grilling it in an oven or a grill/griddle pan.
HOW TO MAKE CHICKEN SEEKH KABAB AT HOME?
You can make this chicken seekh kabab in 4 easy steps-
Step 1: Making the kabab mixture-You can go about it in two ways;
Use ready ground chicken and season it with spices, herbs, and aromatics. Or use chicken chunks and grind them along with spices, herbs, and aromatics in a food processor.
Step 2: Letting the mixture rest.
It needs to be chilled for a while so that the mixture firms up and it sticks to the skewer.
Step 3: Shaping the kabab
Wrap some kebab mixture around the skewer. Press tightly to form a long of uniform thickness,
Step 4: How to cook seekh kabab?
You can either grill it in the oven or over a stove top. So there you have it, 4 easy steps to make these amazing Indian chicken kabob recipe.
I’ve used chicken keema (ground chicken) to make these kababs today. If you don’t have skewers you may shape them in the form of patties and pan fry them, serve them as chicken keema kebabs/chicken mince kebabs instead. I’ve also demonstrated how to make chicken kebab at home without an oven. So you definitely have no reason not to try this!
Enjoy this yummy chicken seekh kebab as such with some chaat masala, lime juice, onion rings, and mint chutney. You can also wrap a seekh kabab in a naan/paratha, topped with chaat masala, lime juice, onion slices, mint chutney, and enjoy it as seekh rolls. Yumm!
ENJOYED THIS CHICKEN SEEKH KABAB? THEN YOU WILL ALSO ENJOY THESE DELICIOUS INDIAN CHICKEN APPETIZERS
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STEP BY STEP INSTRUCTIONS TO MAKE CHICKEN SEEKH KABAB | CHICKEN SHEEK KEBAB
1.In a mixer/grinder, add ginger, garlic, and chillies, grind to a coarse paste without adding any water.
2.In a mixing bowl, add ground chicken. Pat dry with an absorbent kitchen napkin to remove any excess moisture.
3.To the ground chicken, add the freshly crushed ginger-garlic-green chilli paste, dry spices along with roasted gram flour.
4.Also, add finely chopped onions, breadcrumbs, cilantro, and mint leaves. Mix well to incorporate the spices with the minced chicken, cover the bowl with a cling wrap and refrigerate for at least 1 hour.
5.Preheat the oven to 400 degrees F. Grease your palms with little oil. Take a handful of the kabab mixture and place it on a skewer. Press the kabab mixture around the skewer to shape it in the form of a long log. (If the mixture is falling apart, you can use some breadcrumbs for binding).
6.Transfer to a baking tray lined with aluminum foil. Place the kababs on a greased grilling rack. Or you can place it directly over the aluminum foil. Prepare the remaining kababs in the same manner, until all the mixture is used up.
7.Brush the kababs with oil or oil spray.
8.Grill the kababs in a preheated oven for about 20 minutes or until cooked through, turning once in between, basting with oil as required. I broiled it for another 2 minutes once they were done.
9.Or cook the seekh kababs on a tawa/grill/griddle pan, turning them in between a couple of times, until they are cooked through. Baste with oil in between. Serve hot with cilantro-mint chutney, onion rings, lime juice and a dash of chaat masala. Enjoy!!
NOTES 1.If using wooden skewers, remember to soak the skewers in water for an hour or else they will burn whilst grilling. 2.Post updated with new pics and slight modifications in the recipe.
HOW TO MAKE CHICKEN SEEKH KABAB | INDIAN CHICKEN SEEKH KEBABS?
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