Chicken Seekh Kababs Recipe

When my day has been loud and nonstop, I notice the quiet the moment I start prepping dinner. Something simple, something warm, that’s usually what my body asks for.

A little tiredness is normal, but when it lingers, I look for a recipe that wakes up my appetite without demanding too much energy. That’s when I turn to chicken seekh kababs.

The mixture comes together quickly, shaping them feels almost meditative, and the cooking is done before I know it. What I love most is how the spices bloom with heat, filling the kitchen with warmth and aroma.

If you’re craving something special yet doable on a regular day, this is the recipe I always recommend.

Behind the Recipe

I first tasted seekh kababs at a small, family-run restaurant and was struck by how flavorful and tender they were without feeling heavy.

When I began making them at home, I realized how much control you have over the final flavor. Chicken may be mild on its own, but with coriander, cumin, chili, ginger, and garlic, it transforms into something deeply aromatic and satisfying.

Why This Recipe Is My First Choice

• Quick to prepare and fast to cook
• Bold, warming spices without heaviness
• Juicy inside with lightly charred edges
• Perfect for weeknights or entertaining
• Always a crowd favoriteinviting, smell amazing, and disappear faster than anything else I make.

Chef’s Pro Tips for Perfect Results

1. Finely grate the onion so it blends smoothly
2. Chill the mixture briefly for better binding
3. Oil or wet your hands before shaping
4. Cook on medium heat to prevent drying
5. Give kababs space so they brown evenly

Kitchen Tools You’ll Need

1. Mixing bowl
2. Spatula or wooden spoon
3. Metal or soaked wooden skewers
4. Grill pan or outdoor grill
5. Tongs
6. Small bowl for oil
7. Serving platter plate

Ingredients in This Recipe

Kabab Mixture

• 1 lb ground chicken
• 1 small onion, finely grated
• 2 tbsp chopped fresh coriander
• 1–2 green chilies, minced
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp red chili powder
• ¼ tsp turmeric
• 1 tbsp oil
• Salt to taste

For Cooking

• 2–3 tbsp oil or melted butter
• Lemon wedges, for serving

Ingredient Substitutions

• Ground chicken: turkey or lamb
• Green chilies: jalapeño or chili flakes
• Coriander: parsley or mint
• Oil: ghee or butter

Ingredient Spotlight

Grated Onion
Adds moisture and keeps kababs juicy, especially important for lean chicken.

Cumin & Coriander
These spices form the earthy backbone of seekh kababs—warm, balanced, and aromatic.

Instructions for Making This Recipe

Step 1: Add ground chicken, grated onion, herbs, chilies, spices, oil, and salt to a bowl.

Step 2: Mix gently until just combined. Let rest for 10 minutes.

Step 3: Shape mixture around skewers or into logs.

Step 4: Heat a grill pan over medium heat and brush lightly with oil.

Step 5: Place kababs on the pan and cook without moving for 3–4 minutes.

Step 6: Turn and cook until evenly browned and cooked through.

Step 7: Transfer to a plate and finish with a squeeze of lemon.

Nutrition Facts (Approximate per kabab, 8 kababs)

Nutrition	Value
Calories	210kcal
Carbohydrates	14g
Fibre	1g
Fat	14g
Protein	18g
Cholesterol	49mg

Texture & Flavor Secrets

• Onion adds moisture that keeps the kababs juicy.
• Turmeric and chili powder deepen the color while adding warmth.
• Chilling the mixture prevents kababs from falling apart.
• Cooking evenly on medium heat keeps them soft inside and lightly crisp outside.

Cooking Tips & Tricks

• Add an egg if mixture feels loose
• For smoky flavor, grill or use smoked paprika
• Non-stick pans make turning easier

What to Avoid

1. Overmixing (leads to tough kababs)
2. Very high heat (burns outside, raw inside)
3. Large onion chunks (ruin texture)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Make-Ahead and Storage Tips

• Prep mixture up to 24 hours ahead
• Refrigerate cooked kababs 3–4 days
• Freeze uncooked kababs for later use

What to Serve With Chicken Seekh Kababs

• Green chutney
• Pickled onions
• Warm naan or pita
• Jeera rice
• Fresh salad with cucumber & mint
• Garlic dip
• Roasted vegetables

I love serving them with a mix of fresh and warm sides, it makes the plate feel balanced and complete.

Creative Leftover Transformations

• Use in wraps with fresh veggies and yogurt sauce.
• Crumble into omelets or scrambled eggs.
• Add to salads for a protein boost.
• Stuff into pita with hummus.
• Make kabab sliders with mini buns.

Additional Tips

• Wet or oil your hands before shaping for smooth kababs.
• Add a pinch of garam masala for deeper aroma.
• If mixture feels dry, add a teaspoon of oil.
• If mixture feels too wet, add a tablespoon of breadcrumbs (optional).

Make It a Showstopper

Arrange kababs on a platter, drizzle lightly with melted butter, and garnish with coriander and lemon wedges. Adding thinly sliced onions and a sprinkle of chili flakes creates an irresistible restaurant-style presentation.

Variations to Try

1. Spicy Seekh Kababs: Add extra chili or crushed red pepper.
2. Herb Kababs: Add more coriander, parsley, or mint.
3. Cheese-Stuffed Kababs: Hide a small cube of cheese inside each kabab.
4. Smoky Version: Add smoked paprika or cook over charcoal.
5. Turkey Seekh Kababs: Substitute ground turkey for a leaner version.

FAQs

1. Can I bake these instead of grilling?
   Yes, they bake beautifully at 400°F.
2. Why do my kababs fall apart?
   The mixture may be too wet — chill longer or add binding like egg/breadcrumbs.
3. Can I make them without skewers?
   Absolutely — shape them by hand.
4. Are these spicy?
   Mild to medium; adjust chilies to preference.
5. Can I freeze the kababs?
   Yes, before or after cooking.
6. Can I use ground turkey instead of chicken?
   Yes — works well with the same spices.
7. Can I add vegetables?
   Very finely grated veggies like zucchini work but reduce moisture elsewhere.
8. What’s the best dip for these?
   Mint chutney or lemon yogurt sauce.
9. Can I cook these in the air fryer?
   Yes — 375°F for 10–12 minutes.
10. How do I get the smoky restaurant flavor?
    Grill over flame or add a tiny drop of liquid smoke.