Seekh kebab. Juicy, succulent chicken skewers with hints of warm, aromatic spices and beautiful herbs make for an excellent dinner that pairs perfectly with any side like naan, cucumber salad or even flavored rice. The kebabs are shaped on large oiled skewers and then transferred to pan or grill to cook perfectly. The incredible flavors added to minced chicken take these kebabs from delicious to heavenly.
When it comes to food on skewers, kebabs are one of my favorites. And the best flavor comes from the addition of aromatics like spices, herbs, onions etc. It’s definitely an easy way to upgrade your meals with minimal prep and effort. You just need to know the best recipe.
Say hello to seekh kebabs. Juicy chicken skewers interlaced with aromatic spices. The herbs and spices used give it that ‘wow’ factor. With a choice of minced lamb, chicken or beef as the focal point, you can always play around with flavors to customize these kebabs anyway you like. For instance, other spice mixes like zaatar create a world of flavor to create the best kebabs.
How To Make Seekh Kebab
The key element is, obviously, minced (ground) meat in the form of minced chicken, lamb or beef. Make sure you use lean meat as too much fat content will prevent the kebabs from holding their shape. The other ingredients used in this recipe are additional flavorings to keep the meat juicy and flavorful.
Onions need to be grated or minced with the help of a grater or food processor. Once grated, the onions will release al the moisture. Use your hands to squeeze out the moisture as much as possible.
Next, ginger and garlic. Peel and grate before adding to the mince. Again remember to use only fresh ingredients to make this seekh kebab. You’ll also need some finely chopped green chilies, coriander (cilantro) leaves and mint leaves.
The aromatic spices added to this recipe take this to another level. The spices you will need include ground coriander, red chili powder, ground black pepper, ground cumin, garam masala and amchur powder.
And finally, mix everything together. The next step is to shape the seekh kebab on to skewers. To do this, brush the skewers with oil, and shape the mince on to the skewers. Just before frying the kebabs, gently remove them from the skewers to the pan. And then, fry, grill or bake, just the way you like.
More Skewer Recipes:
- Honey Soy Chicken Skewers
- Turkish Chicken Kebab
- Chicken Tikka Kebab
- Lamb Tikka
- Fish Tikka
- Malai Paneer Tikka
- Hariyali Paneer Tikka | Green Paneer Tikka
- Spicy Paneer Tikka
- Murgh Tikka | Chicken Tikka
Seekh Kebab | Spicy Grilled Ground (Minced) Meat Skewers | Video
Ingredients
- 1 large onion grated
- 500 g ground minced chicken, lamb or beef ( I used chicken)
- 2 garlic cloves peeled and grated
- 1 - inch ginger peeled and grated
- 1 green chili finely chopped
- 2 tablespoons chopped coriander cilantro leaves
- 1 tablespoon chopped mint leaves
- 1 tablespoon ground coriander coriander powder
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon ground black pepper black pepper powder
- ½ teaspoon amchur or dried mango powder see notes
- 1 teaspoon salt
- 2 tablespoons oil
- Naan, cucumber salad or raita to serve
Instructions
- Squeeze out all the water from the grated onions.
- Place onions in a large bowl.
- Add onions, garlic, ginger, green chili, coriander (cilantro) leaves, mint leaves, ground coriander, ground cumin, garam masala, red chili powder, ground black pepper and amchur.
- Season with salt.
- Mix well.
- Cover and refrigerate for 1 hour.
- Divide the mixture into 8-10 portions.
- Press each portion firmly onto oiled wooden skewers, each one around 12-14 cm long.
- Place a skillet or frying pan over medium-high heat.
- Add oil.
- Cook kebabs for about 10 minutes, turning 4-5 times, or until well browned on the outside and cooked on the inside.
- Cook in batches if needed. Do not overcrowd the pan.
- Serve with naan, cucumber salad and raita.
Notes
- Amchur powder or dried mango powder is available from major grocery stores
- You can freeze half cooked kebabs if you like
- Kebabs can be grilled, baked or pan fried to your liking
- If the mince mixture doesn’t hold together, add a little chickpea (besan) flour or all purpose (plain) flour
- The spices in the recipe can be replaced with kebab masala
- If you are using extra lean minced meat, add a little butter.
Nutrition
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