Name: Chicken Seekh Kebab (Kabab) Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 pound ground chicken; ½ cup shallot, finely chopped (1 medium); 1 serrano chili, finely chopped (de-seeded for mild heat); 1 tablespoon ginger garlic paste (from 3 cloves garlic + ½ inch ginger); ¼ cup chopped cilantro; ½ cup carrot, finely shredded (optional); 1 tablespoon garam masala; 1 teaspoon Kashmiri red chili powder (or paprika for mild flavor); 1 teaspoon salt; 2 teaspoons fresh lime juice; 1 tablespoon olive oil + 2 tablespoons olive oil for forming kebabs; 8 bamboo skewers (soaked in water for 10 minutes)

Jump to Recipe· 4.2 from 10 reviews

If you’re craving a delicious, flavorful dish that effortlessly blends aromatic spices with tender chicken, the Chicken Seekh Kebab (Kabab) Recipe is your go-to. These juicy minced chicken skewers are perfectly seasoned and cooked to golden perfection, making them a favorite for family meals or entertaining guests. Packed with fresh herbs, warm spices, and a hint of heat, this recipe is incredibly satisfying and surprisingly simple to make. Once you try this Chicken Seekh Kebab (Kabab) Recipe, it will surely become a staple in your kitchen.

Ingredients You’ll Need

A woman's hand wearing a transparent glove holds a thick, oval-shaped piece of raw marinated meat mixed with green herbs, with a light brown color and some dark spots. A thin wooden skewer pierces horizontally through the bottom of the meat. Another woman's hand, also with a transparent glove, holds the skewer. To the right is a clear glass bowl on a white marbled surface, containing more of the same meat mixture, shaped into flat, round patties stacked together. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first step to creating those mouthwatering Chicken Seekh Kebab (Kabab). Each component plays a key role, whether it’s the ground chicken providing a tender base, the fresh herbs offering brightness, or the spices delivering warmth and depth.

1 pound ground chicken: Use fresh ground chicken for the best texture and flavor; substitutions like turkey work too but may alter the taste.

½ cup shallot (finely chopped): Adds a subtle sweetness and delicate crunch to the kebabs.
1 serrano chili, finely chopped: Brings a lively heat – remove seeds for milder kebabs.
1 tablespoon ginger garlic paste: Offers a fragrant, zesty punch essential for authentic flavor.

¼ cup chopped cilantro: Fresh and herbaceous, it balances the spices beautifully.
½ cup carrot (finely shredded, optional): Adds color and a touch of natural sweetness.
1 tablespoon garam masala: A warm spice blend that enhances depth without overpowering.

1 teaspoon Kashmiri Red Chili powder: Provides vibrant color and mild heat; paprika can be swapped for a gentler flair.
1 teaspoon salt: Essential for seasoning and bringing flavors together.
2 teaspoons lime juice (fresh): Brightens the mix with tangy freshness.

1 tablespoon olive oil (+ 2 tablespoons for forming kebabs): Keeps the kebabs moist and helps shape them with ease.
8 bamboo skewers: Soak them in water to prevent burning during cooking.

How to Make Chicken Seekh Kebab (Kabab) Recipe

Step 1: Chop the Aromatics

Start by finely chopping your ginger, garlic, shallots, serrano chili, and cilantro. These fresh aromatics are the heart of the Chicken Seekh Kebab (Kabab), bringing that vibrant, irresistible aroma you want with every bite.

Step 2: Pulse Aromatics in Food Processor

Pop the peeled ginger, garlic cloves, shallot chunks, serrano chili, and cilantro into a small food processor. Pulse just enough to mince everything together without puréeing. This technique ensures your kebabs have a nice texture and lots of flavor pockets.

Step 3: Mix with Ground Chicken and Spices

Transfer the minced mixture to a large bowl and add the ground chicken, shredded carrot if using, salt, garam masala, chili powder, olive oil, and lime juice. Mix thoroughly by hand or with a spatula to evenly distribute all those beautiful spices and herbs throughout the chicken.

Step 4: Divide the Mixture

Divide the mixture roughly into 8 equal portions. Using food-grade gloves here can make the shaping process much cleaner and more hygienic—trust me, it’s worth it!

Step 5: Shape the Kebabs

Pour 2 tablespoons of olive oil into a small bowl. Wet your palms with the oil, then take each portion and gently roll it into an oblong or cylindrical shape. The oil helps prevent sticking and keeps your kebabs smooth and uniform.

Step 6: Thread the Kebabs onto Skewers

Carefully thread each shaped kebab onto a soaked bamboo skewer. Lay them out neatly on a plate as you go. This step prepares you for even cooking and makes flipping the kebabs a breeze.

Step 7: Cook the Kebabs

For air frying, preheat the air fryer at 400°F for 2 minutes, arrange skewers with half-inch gaps, then cook for 10-12 minutes until they’re lightly browned and cooked through. Alternatively, broil in an oven on high for 6-7 minutes per side until done. Internal temperature should reach 165°F for safe and juicy results.

Step 8: Rest Before Serving

Allow the kebabs to rest for 5 minutes after cooking. This little pause lets the juices redistribute, making every bite juicy and tender—crucial for a perfect Chicken Seekh Kebab (Kabab) experience.

How to Serve Chicken Seekh Kebab (Kabab) Recipe

Five grilled kebabs on wooden sticks are neatly placed in the center of a round white plate with a ridged edge, resting on a white marbled surface. The kebabs are golden brown with some char marks and slightly rough texture. Underneath each kebab, there are thin, white onion slices arranged in small loops. Fresh green cilantro leaves are placed around the kebabs and on the plate for decoration. Three lemon wedges, bright yellow and shiny, are arranged between and beside the kebabs. To the upper right side of the plate, there is a small white bowl filled with a pale green sauce. A striped white and beige cloth is partly draped under the plate on the left side. Two silver forks are placed on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping your Chicken Seekh Kebab (Kabab) with fresh cilantro leaves or a sprinkle of chaat masala adds a lively burst of color and a zingy finish. Slices of lime on the side brighten every mouthful and elevate the flavors beautifully.

Side Dishes

This kebab pairs wonderfully with cooling cilantro or mint chutney, fresh garden salads, or wrapped inside warm parathas for a satisfying meal. You might also try fragrant basmati rice or a simple cucumber raita if you want classic accompaniments.

Creative Ways to Present

Try serving these kebabs on a wooden platter garnished with lemon wedges and leafy greens for an inviting, rustic look. Alternatively, stack them in naan wraps with pickled onions and yogurt sauce to turn this recipe into a fun handheld feast.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Chicken Seekh Kebab (Kabab) in an airtight container in the refrigerator. They stay fresh up to 2 days and make a perfect quick snack or meal addition the next day.

Freezing

You can freeze uncooked kebabs by placing them on a baking sheet in a single layer, freezing until solid, then transferring to a freezer-safe bag. They keep well for up to 3 months and thaw quickly before cooking.

Reheating

For best results, reheat kebabs in a preheated oven or air fryer until warmed through, which helps preserve their texture and juiciness. Microwaves can make them rubbery, so try to avoid that when possible.

FAQs

Can I substitute ground chicken with another meat?

Absolutely! Ground turkey or lamb can be fantastic alternatives. Just note that lamb will bring a richer taste, while turkey might be leaner and drier, so adjusting spices slightly can help balance the flavors.

What if I don’t have an air fryer or oven?

No worries! You can pan-fry the kebabs in a little oil over medium heat, turning to brown all sides until cooked through. This method works well and still delivers great flavor.

How spicy are these kebabs?

The heat level is moderate due to serrano chili and Kashmiri chili powder. You can adjust the chili amount or remove the seeds from the serrano for a milder version perfect for everyone.

Can I prepare the kebab mixture in advance?

Yes, mixing the ingredients and shaping the kebabs a day ahead can save time. Just store the shaped kebabs covered in the fridge and cook them fresh when ready.

What dipping sauces go well with Chicken Seekh Kebab (Kabab)?

Traditional cilantro-mint chutney is a classic pairing, but raita, tamarind sauce, or even a simple yogurt-garlic dip also complement the kebabs wonderfully.

Final Thoughts

I hope you’re as excited as I am about trying this Chicken Seekh Kebab (Kabab) Recipe. It’s a wonderful blend of juicy, spiced chicken and fresh herbs that feels special without complicated prep. Whether for a weeknight dinner or gathering with friends, these kebabs bring warmth and joy to the table. Give it a try, and soon it might become one of your favorite dishes to make again and again!