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Chicken Seekh Kebab

Updated on June 9, 2015
Chicken Seekh Kebab
Chicken Seekh Kebab

Chicken Seekh Kebab

Ah, Chicken Seekh Kebab, a mouth watering chicken recipe that will have you wanting more and more. This is an awesome kebab dish made from chicken mincemeat (the mutton kebab's are made from mutton and so on) that is really popular in restaurants. However, in recent times, this dish has become popular to prepare at home

The crucial part to this is getting the meat mix right, devoid of moisture and getting the consistency just perfect, as detailed in the instructions. I have added fried onions as raw onions tend to leave their moisture into the mix and a half egg adds to the taste. All other ingredients are dry and in powdered form. Don't get the mix done beforehand as it gets thinner over time - instead as the mix gets ready, transfer it onto the skewers and all ready for frying.

As mentioned below in the instructions, the cornflour helps in the binding of the meat mix (add more or less as per your mix results - refer to the instructions below), while the baking powder is really what gives the kebas their crispiness.

So, lets get to this yummy recipe right away.

Cook Time

Prep time: 15 min
Cook time: 40 min
Ready in: 55 min
Yields: 3 to 4 people


  • 500 gms chicken mincemeat (kheema)
  • 1 large onion
  • 1 inch ginger
  • 7 or 8 cloves of garlic
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1/4 tsp garam masala powder
  • 2 green chillies
  • 4 or 5 strands of coriander leaves
  • 3 or 4 tbsp cornflour
  • 1 or 2 pinch of baking powder
  • 1/2 egg
  • Salt (according to taste)
  • Oil (for frying)
  • 1 lemon (cut into half)


1. Clean the mincemeat using a strainer and squeeze all the water out of it - there should be no moisture left in it.

2. Cut onions into thin, longitudinal slices.

3. Crush the ginger and garlic.

4. Cut the coriander leaves and chillies finely.

5. Beat the egg.

Seekhs on the skewer, ready to fry
Seekhs on the skewer, ready to fry

Instructions for cooking

1. Fry the onions till they turn golden in color.

2. Place your mincemeat in a pan and mix all these ingredients with it - fried onions, crushed ginger and garlic, green chillies, coriander, cumin and garam masala powder, coriander leaves, baking powder, beaten egg and salt.

3. Add cornflour to the above mix, according to your need. The mix should not of pouring consistency ir become too thin in texture, or else you won't be able to create your seekhs on the skewer. We are adding cornflour for the binding so that we can create the seekh on the skewer. Remember, if you think you are going wrong with the mix, ie it has gotten too thin to hold on to around the skewer, just add more corn flour so the meat mix binds well.

Note - If you don't have a skewer, just use the handle of any spatula or long spoon.

4. If you need to get the meat mix on the skewers ready beforehand, before frying that is, then take 4 or 5 skewers, coat very little oil on your skewer/s.

5. Take a little of the meat mix in your hand and roll it around the skewer and make it around 3 to 4 inches long. Press the seekhs lightly from all sides and keep 4 or 5 or as many as you want, ready.

6. Take a pan and heat oil in it.

7. On a medium flame, take a seekh out of the skewer and put it in the oil gently one at a time - this way, you can fry 3 to 4 seekhs at a time.

8. When one side of the kebab turns golden brown, flip it over to the other side until the seekhs are cooked evenly from all sides. Since the skewers had formed holes in the middle of the seekhs, the frying adds an even crispiness to the inside of the seekhs as well.

9. Take the cooked seekhs out onto a plate and fry all the rest of the seekhs this way.

10. The crispy, tasty Chicken Seekh Kebabs are ready.

11. Before serving, squeeze some lime juice over the kebabs.

If you'd like to enjoy your Seekh kebab with any kind of rice, fry slices of onions, capsicum and carrots in some oil, in a pan adding salt as much as you need, and finally serve this with rice and your seekhs, cut into pieces.

Seekh Kebabs cut into pieces before serving
Seekh Kebabs cut into pieces before serving

Trust me, the only tricky part in this recipe is to get the consistency of the meat mix right, the rest comes naturally, including the skewer part. The mix indeed is crucial since any moisture can make the mix thin and this will make it difficult to create the seekhs on the skewer. So, if you get this right, your seekhs will be be a hit - don't worry, you too will get it right.

You can serve these with rotis or jeera rice. I love this recipe and cooking it is magnificent once you're set with the mix. Hope you try this delicious recipe and enjoy the crispy and tasty the fullest.

5 stars from 1 rating of Chicken Seekh Kebab
Chicken Seekh Kebabs are served with rotis and salad
Chicken Seekh Kebabs are served with rotis and salad


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