Meal Prep · Indian
Chicken Seekh Kebab
Flavorful, succulent minced chicken kebabs, spiced and grilled to perfection, a popular Indian appetizer or main course.
Ingredients
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Step-by-step- In a large mixing bowl, combine the minced chicken, finely chopped onion (ensure excess water is squeezed out), ginger-garlic paste, green chilies, and fresh coriander leaves.
- Add the roasted chickpea flour, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, black pepper powder, chaat masala (if using), lemon juice, and salt.
- Add 2 tablespoons of melted butter or oil to the mixture. Mix everything thoroughly with your hands, kneading well for 5-7 minutes until the mixture is well combined and slightly sticky. This helps bind the kebabs.
- Cover the bowl and refrigerate the mixture for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld.
- Preheat your grill, oven broiler, or a heavy-bottomed pan/griddle to medium-high heat. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Divide the chicken mixture into equal portions. Take a portion and gently shape it around a skewer, pressing firmly to form a cylindrical kebab. Ensure it’s not too thick or thin.
- Brush the kebabs lightly with oil or melted butter. Place them on the preheated grill, under the broiler, or in the pan.
- Cook the kebabs for 3-5 minutes on each side, turning occasionally, until they are golden brown, cooked through, and slightly charred in places. The internal temperature should reach 165°F (74°C).
- Once cooked, carefully slide the kebabs off the skewers. Serve hot with mint chutney, sliced onions, and lemon wedges.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 35 g |
| Fat | 18 g |
| Carbohydrates | 7 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked kebabs in an airtight container in the refrigerator. Ensure they cool completely before storing.
Freezer Up to 2 months
Cooked kebabs can be frozen. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Raw kebab mixture can also be frozen; thaw completely before shaping and cooking.
Reheat Oven/Microwave/Pan
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through, or microwave in short bursts. For best results, pan-fry on medium heat until hot.
Chef’s Corner
- **Squeeze the Onion:** Excess moisture from the onion can make the kebab mixture loose. Squeeze out as much water as possible after chopping.
- **Knead Well:** Thoroughly kneading the chicken mixture is crucial for binding the kebabs and preventing them from breaking apart during cooking.
- **Chill the Mixture:** Chilling helps the flavors meld and makes the mixture firmer and easier to handle when shaping onto skewers.
- **Don’t Overcrowd:** Whether grilling, pan-frying, or broiling, avoid overcrowding the cooking surface. Cook in batches if necessary to ensure even cooking and browning.
