Chicken seekh kabab recipe, Seekh kebab

Chicken seekh kabab/ Seekh kebab is a delicious appetizer/ starter usually prepared with minced meat which is spiced and flavored with mint and cilantro often made in tandoor, but in this post we will learn how to make this yummy homestyle kebab in oven and in tawa. This seekh kebab is usually served with mint chutney, onion rings and lemon wedges. This chicken seekh kabab can be made with mutton or chicken.

Though this seekh kebab looks like a starter made wit extraordinary procedures and ingredients, on the contrary it is one of the best appetizers and easiest on made with pantry friendly dishes that requires less efforts. I learned to make this seekh kabab from my SIL long long back as she is the only internet junky at home 8 years back and I believe now all of us are for sure. We don’t make this at home often but for potlucks/ party we make sure as our friends love it as well very much. So sharing my knowledge on it and hope it will useful for all the beginners out there looking. So you guys surely will know why am I posting this recipe now, yes I heard u guys!! Its ramadan in few days and I thought to share this yummy recipe and make your ramadan/ party/ sunday feat a great one.
In this post I have shared step by step pictures for both tawa cooked and oven bakes one and I shall admit one thing making on tawa is little more tastier than the oven baked. For this recipe I used chicken breasts as it is boneless and during the lockdown I had only chicken breast tender, but to make the kabab more juicy and tender you can use meat from chicken thighs which has double the fat content than the breast. So let’s get to the making!

Ingredients

Chicken breast tender – 5
Onion – 1 (small sized)
Mint – 2 tbsp
Coriander leaves/ Cilantro – 3 tbsp
Green chili – 1 to 2
Ginger garlic paste – ½ tsp
Cumin powder – ½ tsp
Garam masala powder – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Chat masala – ¼ tsp
Salt – to taste
Coriander powder -½ tsp
Oil – 2 tbsp

Note

* 1 cup = 235 ml

How to make chicken seekh kabab with step by step images

Clean and chop the chicken into cubes. Now in a blender add the ingredients except oil. Pulse/ blend it well until you see a paste. Make sure there is no water at all in it as it will be hard to shape the kababs.
Now let the mixture dit for around 1 to 2 hours in the refrigerator.
After 2 hours preheat oven at 500F/ to maximum temperature available in you oven to create that tandoor type heat. Soak bamboo sticks in water for 5 to 10 minutes. Place a foil paper on baking tray and keep it ready. Now take 2 bamboo sticks/ 1 thick bamboo stick in your left hand. Wet your right hand in water and take golf ball sized chicken mixture in right hand. Attach the chicken mixture onto the bamboo sticks and molding it into typical sausage shape by pushing it towards down. Look at that beautiful kabab that we got. (sorry for the bad lighting)
Now keep it on the baking tray. Brush some oil over the kabab. Repeat the process till all the mixture is over. Now place the baking tray in oven and bake for 20 to 25 minutes. After 15 minutes you could flip it as well for even cooking and coloring. When the kabab is done remove it from oven and relish it with mint raita.
Heat a grill tawa/ regular tawa. Now take 2 bamboo sticks/ 1 thick bamboo stick in your left hand. Wet your right hand in water and take golf ball sized chicken mixture in right hand. Attach the chicken mixture onto the bamboo sticks and molding it into typical sausage shape by pushing it towards down. Look at that beautiful kebab that we got.
Now drizzle some oil in the preheated tawa then place the prepared kabab, cook it in medium flame with constant flipping. This should take about 6 to 8 minutes. When all sides are cooked evenly remove it from tawa and serve it hot with mint raita.

Sandhya Riyaz

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Sandhya Riyaz

4 years ago

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