Chicken Seekh Kabab | Minced Chicken Recipe | Chicken Kebab recipe

Chicken Seekh Kabab Recipe | Easy Minced Chicken Recipes

Chicken Seekh Kabab / Chicken Seekh Kebab is a Pakistani starter that is made with minced chicken or mutton served along with a mint yogurt chutney. Its a marriage of of flavors that make this kabab an adult version of the tandoori and tikka recipes. My husband and I always go to this Pakistani joint that makes awesome kababs, they are so juicy, soft and flavorful. I always try to guess the ingredients in my mind while eating it. In a quest to get the perfect Chicken Seekh Kabab I saw this recipe recreated by my dear friend Divya. Instantly I knew I had to try it, I took tips from her recipe and used some of my ideas from my taste tests at the restaurant and made them at home. The result was awesome it was even better than the restaurant version. If you are chicken lover then this recipe is a must try. 

Chicken Seekh Kabab Recipe | Easy Minced Chicken Recipes

Chicken Kebab Recipe | Easy Chicken Kabab Recipe

Chicken Kebab Recipe | Easy Chicken Kabab Recipe

Chicken Kebab Recipe | Easy Chicken Kabab Recipe

Chicken Kebab Recipe | Easy Chicken Kabab Recipe

Chicken Kebab Recipe | Easy Chicken Kabab Recipe

How to make Chicken Kabab at home

CHICKEN SEEKH KABAB RECIPE | MINCED CHICKEN RECIPES

     Chicken Seekh Kebab is a popular Pakistani starter its made 
     with minced chicken spiced with a balance of flavor. 
     Molded onto wooden skewers and baked in a tandoor. But I 
     have made them with a conventional oven at home. This 
     same recipe can be followed to make these kebab's on stove 
     top. 

     Author : Priya Ranjit
     Adapted from : Youtoocancook
     Prep time : 15 mins
     Bake time : 18 mins
     Makes : 5 long chicken seekh kebab's 
     Serves : 3-4 generously
     Serving Suggestion : mint yogurt chutney

     Ingredients for kebab
    
     Chicken thigh - 500 gms
     Fried onions - 4 tbsp
     Ginger garlic paste - 1 tbsp
     Red chili powder -  1.5 tbsp
     Coriander powder - 1.5 tbsp
     Cumin powder - 0.5 tbsp
     Garam Masala - 1/4 tsp
     Pepper powder - 1/4 tsp (freshly crushed)
     Mint leaves - 1 tbsp minced
     Coriander leaves - 2 tbsp minced
     Lemon Juice - 1 tbsp
     Salt - to taste
     Oil - to brush the tray

     Ingredients for Mint chutney
    
     Mint leaves - 1 cup
     Yogurt - 1/2 cup 
     Salt - as required

      Method

     1. Pre-heat oven to 500 F and soak the bamboo sticks in water for 20 minutes until 
      the base is prepared. Prepare a baking tray with foil and set aside.
      2. Wash & chop the chicken into small pieces. Using a kitchen towel pat dry the 
      chicken 3-4 times to remove all moisture (this is must). Transfer the chicken into 
      a bowl.
      3. In a clean mixie jar or food processor blend the chicken along with turmeric 
      into a semi course paste (make sure it is not too pasty). 
      4. Transfer to the bowl and add the fried onions, red chilli powder, coriander 
      powder, cumin powder, garam masala, pepper powder, mint leaves, coriander 
      leaves, lemon juice salt and mix well into the chicken mince. Set aside keep 
      covered.
      5. In a small bowl take water, dip your hand in water and then take a ball of the 
      chicken mix and with one hand hold the bamboo skewer and start rolling the 
      chicken around the bamboo stick closely and tightly packed. It should mold well 
      without an issue. 
      6. Place the molded chicken skewers on the prepared baking tray and repeat the 
      process for all the other skewers. 
      7. Once all the skewers are ready set the tray in the oven to bake for 12 minutes, 
      take the baking tray out and flip the sides of the skewers and bake further for 
      another 6 minutes. 
      8. Once done remove the baking tray from the oven and serve immediately along 
      with mint chutney. 
      9. For the mint chutney blend the mint leaves and the yogurt and to this add the 
      salt taste and its done. 

      Cooks Wisdom

      Tip 1

1.  Make sure that the chicken does not have even a drop of water before blending it. If there is water in the chicken it will be difficult for the chicken mixture to be molded on the bamboo sticks. Always use chicken thigh as it contains fat content and helps to bind well on the skewers. I have used two bamboo sticks so that it can hold the weight of the chicken mix.

      Tip 2

      2. If using bamboo sticks soak in water for 20 minutes before use. If you do not soak 
      it well, then the sticks will burn in the hot oven. Alternatively you can use metal 
      skewers.  

       Tip 3

       3. Do not add more spices than mentioned if you do the kebab can get too spicy. 
       This is the same with the ginger garlic paste. 

       Tip 4 

       4. Adding fried onions gives a unique smoked flavor to the kebabs, I used 
       ready made fried onions, you can make freshly also but minced it well before        
       adding it to the chicken base.

        Tip 5

        5. If you want to make the same recipe on stove top, you can make thin rolls of 
        the kebab and use a dosa pan or skillet or grill pan to

RELATED RECIPES

CHICKEN 65
GRILLED CHICKEN TIKKA
CHICKEN KURMA
KODI KURA CHICKEN
CHETTINAD CHICKEN
HYDERABADI CHICKEN CURRY
CHICKEN GHEE ROAST
CHICKEN LOLLIPOP
GARLIC CHICKEN
CHICKEN DUM BIRYANI
EASY CHICKEN BIRYANI