Chicken Seekh Kebabs

This post is going up for Ange Appleton who has been patiently waiting for weeks for me to post kebab recipe.

Any time I need to order a starter, Seekh kebabs are my go to!
I love both lamb and chicken kebabs but now opt for a chicken as a lighter option but either way the seekh kebab wins for me!

I like them fresh, juicy and bursting with flavour. I like to taste the spices, the zing of the fresh ingredients and char from the grilling.

That’s a big order. A good seekh kebab is not just the spices and flavours singing but how you cook them. Ideally you want to use mince with some fat content as the rendering fat will add flavour and keep the kebabs moist. They taste way better!

I don’t make seekh kebabs by half’s I go the whole way with 3 pounds weight because my family absolutely love them. Secondly I always like to make extra even if it’s little kofta balls because they always come in handy with making delicious kofta curry or sometimes just with pasta and a sauce.
I’ve listed ingredients below for 3 lb weight of chicken keema mince and 2 that I’ve also measured the ingredients.
I make no claims to say that these are the best seekh kebabs you have ever tasted but I can certainly say hand on my heart that they will be one of the most flavoursome fresh and aromatic ones that you probably will or you will make yourself.

If you want you can half the ingredients and  quantity of the chicken mince but I emplore you to make full amount only because there are lots of other dishes that will be on the blog/site that you can use the remaining marinated chicken mince for. One going on next.


3 1b chicken mince
2 tbsp ginger
3 tbsp chilli flakes
2 oz green bell pepper minced
2 tbsp garlic
2 tbsp coarse black pepper
2 tbsp dried methi leaves
2 tbsp coriander powder
2 tbsp curry powder
1 tbsp chilli powder
1 tsp turmeric
1 tbsp cumin
1 tsp kashmiri chilli powder
3 tsp salt
2 med onions finely minced.
1 cup fresh chopped coriander
8 green chillies mince
6 tbsp oil
Small wedge of butter if using lean chicken.

Apart from the fresh coriander I finely mince in my mini food processor the fresh ingredients. Not blend but finely mince.


In a large bowl, mix all the above ingredients except for oil. Mix in well then knead the mixture for about 5 minutes as you would when making bread to bruise and breakdown the protein. This will also help release the oils and juices from the fresh ingredients and help combine them. Cover and place in fridge.

After a few hours take out of the fridge knead the mix again.

I used table knife for skewers see the pics below.

Wet your hands. Scoop out a big ball worth of kebab mixture. Roll it into a ball. Pass the skewer through the center of the ball. Working quickly but gently, spread the meat on the skewer with your hands. Now spread it out along the skewer.

Take your time and it will stick.

Press you middle finger in a diagonal angle down the skewer to make the signature grooves on the kebab.
You can refrigerate the kebabs here to help them hold but mine tend to be fine.

The seekh kebabs need to start in hot grill to seal the meat and then cook on a slightly lower temp to ensure its not drying outside but cooking inside too.
The metal skewers help in this respect but keeping a close eye and turning regularly helps.

I like to baste…often, even without moving the skewer…just to ensure there is no dry layer on top.

To Grill:

¼ cup vegetable oil for oiling the kebabs and your grill.

Wooden skewers soaked or metal skewers.

Grab 5 bamboo skewers, wrap them tightly with foil and use that to mold your seekh kebab.

The larger and wider the skewer the better the heat circulation inside.


Preheat grill for medium/high heat to start.

Brush grate/grill liberally with oil, and arrange kebabs on the grill. After a few minutes reduce temp slightly on grill.

If on BBQ baste frequently.

Cook for as long as required depending on the thickness of your kebabs and cooking medium, or until done, turning as needed to brown evenly.

I often baste the seek kebabs with oil and lemon juice whilst turning.

Before serving I baste with juices from the tray and squeeze of lemon juice.
Serve with mint sauce.

My grill does not allow for my proper metal skewers to be used. So I improvise.
I have used my cutlery knife, wrapped in foil tightly then the kebab put on that as its flatter and conducts heat good.
Be careful when turning as they get hot.

To remove from cutlery, when cool grab a kitchen paper towel and place on your palm.
Put your skewer on top of palm. Hold the kebab firmly and gently pull the knife out keeping firm hold of the kebab.

You can cook stove top if you don’t have a grill on a griddle pan or large frying pan.

Oven works too but be mindful they don’t dry out. I would place some water on a tray.
Use a cooling rack on top to cook the kebabs.

Step by step pics;

© Copyright, 15.2.2021 Papli Rani Dey All Rights Reserved.

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