Chicken seekh kabab recipe with step by step pictures. This Chicken Seekh Kabab is delicious, moist, juicy and succulent, with the right balance of spices and flavors. It makes for a scrumptious, irresistible appetizer or is even great as a side to a meal.
WHAT IS SEEKH KABAB?
In this particular kind of kebab/kabab, meat is ground with spices and aromatics and then wrapped around a skewer in the shape of a log.
Traditionally these kebabs are grilled over a coal fire, which imparts a wonderful smoky flavor. Lamb is the most popular choice for these seekh kababs, but these can be easily made with other meats like beef, chicken, and mutton as well.
Today I decided to make them with chicken. These can easily be made at home by grilling it in an oven or a grill/griddle pan.
HOW TO MAKE CHICKEN SEEKH KABAB AT HOME?
You can make this chicken seekh kabab in 4 easy steps-
Step 1:Making the kabab mixture-You can go about it in two ways;
- Use ready ground chicken and season it with spices, herbs, and aromatics.
- Or use chicken chunks and grind them along with spices, herbs, and aromatics in a food processor.
Step 2: Letting the mixture rest.
It needs to be chilled for a while so that the mixture firms up and it sticks to the skewer.
Step 3: Shaping the kabab
Wrap some kebab mixture around the skewer. Press tightly to form a long of uniform thickness,
Step 4: How to cook seekh kabab?
You can either grill it in the oven or over a stove top.
So there you have it, 4 easy steps to make these amazing Indian chicken kabob recipe .
I’ve used chicken keema (ground chicken) to make these kababs today. If you don’t have skewers you may shape them in the form of patties and pan fry them, serve them as chicken keema kebabs/chicken mince kebabs instead. I’ve also demonstrated how to make chicken kebab at home without an oven. So you definitely have no reason not to try this!
Enjoy this yummy chicken seekh kebab as such with some chaat masala, lime juice, onion rings, and mint chutney. You can also wrap a seekh kabab in a naan/paratha, topped with chaat masala, lime juice, onion slices, mint chutney, and enjoy it as seekh rolls. Yumm!
ENJOYED THIS CHICKEN SEEKH KABAB? THEN YOU WILL ALSO ENJOY THESE DELICIOUS INDIAN CHICKEN APPETIZERS
- Hariyali chicken tikka kabab
- Murgh Malai Kabab
- Tandoori Chicken
- Chicken 65 (baked)
STEP BY STEP INSTRUCTIONS TO MAKE CHICKEN SEEKH KABAB | CHICKEN SHEEK KEBAB
1.In a mixer/grinder, add ginger, garlic, and chillies, grind to a coarse paste without adding any water.
2.In a mixing bowl, add ground chicken. Pat dry with an absorbent kitchen napkin to remove any excess moisture.
3.To the ground chicken, add the freshly crushed ginger-garlic-green chilli paste, dry spices along with roasted gram flour.
4.Also, add finely chopped onions, breadcrumbs, cilantro, and mint leaves. Mix well to incorporate the spices with the minced chicken, cover the bowl with a cling wrap and refrigerate for at least 1 hour.
5.Preheat the oven to 400 degrees F. Grease your palms with little oil. Take a handful of the kabab mixture and place it on a skewer. Press the kabab mixture around the skewer to shape it in the form of a long log. (If the mixture is falling apart, you can use some breadcrumbs for binding).
6.Transfer to a baking tray lined with aluminum foil. Place the kababs on a greased grilling rack. Or you can place it directly over the aluminum foil. Prepare the remaining kababs in the same manner, until all the mixture is used up.
7.Brush the kababs with oil or oil spray.
8.Grill the kababs in a preheated oven for about 20 minutes or until cooked through, turning once in between, basting with oil as required. I broiled it for another 2 minutes once they were done.
9.Or cook the seekh kababs on a tawa/grill/griddle pan, turning them in between a couple of times, until they are cooked through. Baste with oil in between. Serve hot with cilantro-mint chutney, onion rings, lime juice and a dash of chaat masala. Enjoy!!
NOTES
1.If using wooden skewers, remember to soak the skewers in water for an hour or else they will burn whilst grilling.
2.Post updated with new pics and slight modifications in the recipe.
HOW TO MAKE CHICKEN SEEKH KABAB | INDIAN CHICKEN SEEKH KEBABS?
Chicken Seekh Kabab Recipe | How To Make Chicken Seekh Kebab
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb / approx 500 grams ground chicken
- 1/2 cup finely chopped onion
- 1 & 1/2 inch piece of ginger
- 5-6 cloves of garlic
- 3 green chillies, adjust as per desired heat
- 1/4 cup finely chopped cilantro leaves
- 1 tbsp finely chopped mint leaves
- 2-3 tbsp roasted gram flour
- 1/4 cup breadcrumbs, add more if required for binding
Dry spices
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tsp amchur powder or 1 tbsp lemon juice
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp kasoori methi (dried fenugreek leaves)
- 1/2 tsp black pepper powder
- 1/4 tsp cloves powder
- 1/2 tsp cardamom powder
- 1 tsp salt or to taste
Other ingredients
- Chaat masala, as required to sprinkle on the cooked kebabs
- Oil/butter, as required for basting
Instructions
- In a mixer/grinder, add ginger, garlic, and chillies, grind to a coarse paste without adding any water.
- In a mixing bowl, add ground chicken. Pat dry with an absorbent kitchen napkin to remove any excess moisture.
- To the ground chicken, add the freshly crushed ginger-garlic-green chilli paste, dry spices along with roasted gram flour.Also, add finely chopped onions, breadcrumbs, cilantro, and mint leaves. Mix well to incorporate the spices with the minced chicken, cover the bowl with a cling wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Grease your palms with little oil. Take a handful of the kabab mixture and place it on a skewer. Press the kabab mixture around the skewer to shape it in the form of a long log. (If the mixture is falling apart, you can use some breadcrumbs for binding).
- Transfer to a baking tray lined with aluminum foil. Place the kababs on a greased grilling rack. Or you can place it directly over the aluminum foil. Prepare the remaining kababs in the same manner, until all the mixture is used up.
- Brush the kababs with oil or oil spray.
- Grill the kababs in a preheated oven for about 20 minutes or until cooked through, turning once in between, basting with oil as required. I broiled it for another 2 minutes once they were done.
- Or cook the seekh kababs on a tawa/grill/griddle pan, turning them in between a couple of times, until they are cooked through. Baste with oil in between. Serve hot with cilantro-mint chutney, onion rings, lime juice and a dash of chaat masala. Enjoy!!
Notes
- If using wooden skewers, remember to soak the skewers in water for an hour or else they will burn whilst grilling.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Chicken Seekh Kabab Recipe | How To Make Chicken Seekh Kebab
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb / approx 500 grams ground chicken
- 1/2 cup finely chopped onion
- 1 & 1/2 inch piece of ginger
- 5-6 cloves of garlic
- 3 green chillies, adjust as per desired heat
- 1/4 cup finely chopped cilantro leaves
- 1 tbsp finely chopped mint leaves
- 2-3 tbsp roasted gram flour
- 1/4 cup breadcrumbs, add more if required for binding
Dry spices
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tsp amchur powder or 1 tbsp lemon juice
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp kasoori methi (dried fenugreek leaves)
- 1/2 tsp black pepper powder
- 1/4 tsp cloves powder
- 1/2 tsp cardamom powder
- 1 tsp salt or to taste
Other ingredients
- Chaat masala, as required to sprinkle on the cooked kebabs
- Oil/butter, as required for basting
Instructions
- In a mixer/grinder, add ginger, garlic, and chillies, grind to a coarse paste without adding any water.
- In a mixing bowl, add ground chicken. Pat dry with an absorbent kitchen napkin to remove any excess moisture.
- To the ground chicken, add the freshly crushed ginger-garlic-green chilli paste, dry spices along with roasted gram flour.Also, add finely chopped onions, breadcrumbs, cilantro, and mint leaves. Mix well to incorporate the spices with the minced chicken, cover the bowl with a cling wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Grease your palms with little oil. Take a handful of the kabab mixture and place it on a skewer. Press the kabab mixture around the skewer to shape it in the form of a long log. (If the mixture is falling apart, you can use some breadcrumbs for binding).
- Transfer to a baking tray lined with aluminum foil. Place the kababs on a greased grilling rack. Or you can place it directly over the aluminum foil. Prepare the remaining kababs in the same manner, until all the mixture is used up.
- Brush the kababs with oil or oil spray.
- Grill the kababs in a preheated oven for about 20 minutes or until cooked through, turning once in between, basting with oil as required. I broiled it for another 2 minutes once they were done.
- Or cook the seekh kababs on a tawa/grill/griddle pan, turning them in between a couple of times, until they are cooked through. Baste with oil in between. Serve hot with cilantro-mint chutney, onion rings, lime juice and a dash of chaat masala. Enjoy!!
Notes
- If using wooden skewers, remember to soak the skewers in water for an hour or else they will burn whilst grilling.
Prawn potato chops are a scrumptious Goan appetizer or snack. Delicious prawn mixture stuffed in smooth, creamy mashed potatoes, coated with semolina and shallow-fried! Learn how to make these delicious prawn potato chops at home.
Goan potato chops are savory potato patty stuffed with seasoned meat. These are served as appetizers or even as a side to the main course in most Goan weddings, parties, and festivities. Minced beef is usually the filling of choice when it comes to potato chops but you can use any other fillings of choice too, such as chicken, shrimps/prawns etc.
For a vegetarian version, the filling can be made of soya or mixed vegetables, there are tonnes of options to customize it as per your taste. The potato stuffed patty is then dipped in beaten egg and coated with semolina, for a crisp exterior and then fried. Instead of semolina, I used whole wheat Japanese panko breadcrumbs, I love its light and crunchy coating, also it tends to stay crispier for a longer time!
Today I am sharing with you readers, shrimp or prawn potato chops , as I’ve learnt from my Mum. It is a delightful treat, the procedure is quite simple but just a tad labor intensive, But I guarantee you they are totally worth it 🙂
I’m submitting this prawn potato chops recipe for the recipe challenge contest (week 1) initiated by Lina@ lin’s recipes
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INSTRUCTIONS TO MAKE GOAN POTATO CHOPS | PRAWN POTATO CHOPS | POTATO CHOPS
HOW TO MAKE PRAWN POTATO CHOPS | GOAN POTATO CHOPS?
Prawn Potato Chops | Goan Potato Chops
Egg potato chops
INSTRUCTIONS TO MAKE GOAN POTATO CHOPS | PRAWN POTATO CHOPS | POTATO CHOPS
- Pressure cook the potatoes with sufficient water, on medium heat (about 4 whistles) until fork tender. Set aside.
- Heat oil in your skillet, on medium heat, add chopped red onion, saute until translucent.
- Next, add the chopped tomatoes, saute until they are a little mushy.
- Add the chopped prawns, and saute for another minute.
- Add the turmeric and chilly powder, and saute on medium-low heat for another 2 minutes. Season with more salt if required. (Add accordingly, since the prawns have already been marinated with salt)
- Add about 1/4 cup water and tomato ketchup, cook till the water evaporates, and the mixture looks dry.
- Add chopped cilantro and mix well. Switch off the heat.
- Grate the boiled potatoes.
- Mash them nicely to form a dough, take a handful of this dough, make a lemon sized ball.
- Flatten it a bit and put about 1 tablespoon of the prepared prawn mixture in the center, seal the mixture, and form a smooth patty.
- Dip it in beaten egg, then coat with breadcrumbs. Similarly, prepare all the prawn potato chops and keep them on a plate. Set aside to refrigerate for 10 -15 minutes.
- Heat oil in a skillet on medium heat, shallow fry the potato chops in batches, until golden brown on both sides, transfer to a plate lined with tissue paper to drain off excess oil. Serve hot with a dip of your choice.
NOTE
- Sometimes, my Mum substitutes the turmeric and chilli powder with Goan recheado masala instead, that too is a delicious option.
HOW TO MAKEPRAWN POTATO CHOPS |GOAN POTATO CHOPS?
Prawn Potato Chops | Goan Potato Chops
Ingredients1x2x3x
- 4 medium-sized Yukon gold potatoes
- 1 cup finely chopped red onion
- 1 cup chopped tomatoes
- 1 cup prawns cleaned and deveined, cut into small pieces, marinated with salt for about 15 minutes
- 1/2 tsp turmeric
- 2 tsp red chilli powder/cayenne pepper, adjust as per desired heat
- 1 tbsp tomato ketchup
- handful of cilantro chopped
- 2 tbsp oil
- salt to taste
For coating and frying
- 1 medium egg, lightly beaten, seasoned with salt
- 1 cup Panko breadcrumbs/semolina
- Vegetable oil, as required for frying
Instructions
- Pressure cook the potatoes with sufficient water, on medium heat (about 4 whistles) until fork tender. Set aside.
- Heat oil in your skillet, on medium heat, add chopped red onion, saute until translucent.
- Next, add the chopped tomatoes, saute until they are a little mushy.
- Add the chopped prawns, and saute for another minute.
- Add the turmeric and chilly powder, and saute on medium-low heat for another 2 minutes. Season with more salt if required. (Add accordingly, since the prawns have already been marinated with salt)
- Add about 1/4 cup water and tomato ketchup, cook till the water evaporates, and the mixture looks dry.
- Add chopped cilantro and mix well. Switch off the heat.
- Grate the boiled potatoes.
- Mash them nicely to form a dough, take a handful of this dough, make a lemon sized ball.
- Flatten it a bit and put about 1 tablespoon of the prepared prawn mixture in the center, seal the mixture, and form a smooth patty.
- Dip it in beaten egg, then coat with breadcrumbs. Similarly, prepare all the prawn potato chops and keep them on a plate. Set aside to refrigerate for 10 -15 minutes.
- Heat oil in a skillet on medium heat, shallow fry the prawn potato chops in batches, until golden brown on both sides, transfer to a plate lined with tissue paper to drain off excess oil. Serve hot with a dip of your choice.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
