Chicken Seekh Kebab Recipe – Authentic Indian Ground Chicken Recipe

Last Updated on 2 months by Neha Deshmukh

Chicken Seekh Kebab Recipe – Authentic Indian Ground Chicken Recipe

Hey everyone! If you’re anything like me, you absolutely love a good kebab. There’s just something so satisfying about those perfectly spiced, juicy bites. Today, I’m sharing my go-to recipe for Chicken Seekh Kebab – a classic Indian appetizer that’s surprisingly easy to make at home. I first made these for a small get-together with friends, and they were gone in minutes! Get ready to impress your family and friends with this flavourful dish.

Why You’ll Love This Recipe

This Chicken Seekh Kebab recipe is a winner for so many reasons. It’s packed with aromatic spices, incredibly tender, and cooks up quickly. Plus, it’s a fantastic way to enjoy a taste of India without spending hours in the kitchen. It’s perfect for parties, weeknight dinners, or just when you’re craving something delicious and a little bit special.

Ingredients

Here’s what you’ll need to make these amazing kebabs:

• 1 pound (450g) ground chicken
• ½ medium red onion, finely diced (about ½ cup)
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon minced green chilies (adjust to your spice preference!)
• 1 tablespoon coriander seeds, coarsely ground
• 1 teaspoon garam masala
• ½ teaspoon ground cumin
• ½ teaspoon Kashmiri red chili powder
• ¼ cup chopped cilantro
• 1 ½ teaspoons kosher salt
• 1 tablespoon olive oil

Ingredient Notes

Let’s talk about a few key ingredients to really elevate your kebabs:

• Kashmiri Red Chili Powder: This is a game-changer! It gives the kebabs a beautiful vibrant red color and a mild, fruity heat. It’s different from regular chili powder, which can be too harsh. You can find it at most Indian grocery stores or online.
• Coriander Seeds: Trust me on this one – freshly ground coriander seeds make a huge difference. The flavour is so much brighter and more fragrant than pre-ground. Just lightly toast them in a dry pan for a minute or two before grinding.
• Ginger-Garlic Paste: This is the foundation of so many Indian dishes! It adds a wonderful depth of flavour. You can buy it pre-made, but I always prefer to make my own – it tastes so much fresher. Simply blend equal parts ginger and garlic with a little water to form a smooth paste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper and lightly spray it with oil. This prevents sticking and makes cleanup a breeze.
2. In a mixing bowl, combine the ground chicken, diced red onion, garlic paste, ginger paste, green chilies, ground coriander seeds, garam masala, cumin, Kashmiri red chili powder, cilantro, salt, and olive oil.
3. Now, get your hands in there! Mix everything really well with a silicone spatula until it’s all thoroughly combined. You want everything evenly distributed.
4. Transfer the mixture onto the prepared sheet pan. Use a larger silicone spatula to spread it evenly into an 8×8-inch (20x20cm) square.
5. Divide the square in half, then divide each half lengthwise to create four strips. Gently push the mixture outward to create slight gaps between each kebab. This helps them cook evenly.
6. Using the spatula, make horizontal indentations about ½ inch (1.25cm) apart along each kebab strip. This gives them that classic seekh kebab look! Smooth and even out the kebabs as needed, then lightly spray them with cooking oil.
7. Bake for 10 minutes, then switch to broil on high for 2-3 minutes. Keep a close eye on them – you want them to develop a beautiful golden-brown color with slightly charred edges.

Expert Tips

• Don’t overmix: Overmixing can make the kebabs tough. Mix just until everything is combined.
• Wet hands: Slightly wetting your hands helps prevent the mixture from sticking when shaping the kebabs.
• Parchment paper is your friend: Seriously, don’t skip it! It makes everything so much easier.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ground chicken for a plant-based ground “meat” alternative. There are some great options available now!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of green chilies and Kashmiri red chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: These are perfect for Eid or Diwali parties. They’re always a crowd-pleaser!

Serving Suggestions

Serve your Chicken Seekh Kebabs hot off the sheet pan, garnished with fresh cilantro and lemon wedges. They’re amazing with a side of mint chutney, cooling yogurt dip (raita), or a simple salad. Naan bread or roti are also fantastic for scooping up all those delicious juices.

Storage Instructions

Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet to restore their crispness. You can also freeze uncooked kebab mixture for up to 2 months. Thaw completely before baking.

FAQs

1. What is the best way to ensure the kebabs don’t stick to the parchment paper?

Make sure you spray the parchment paper generously with cooking oil. It’s a simple step that makes a big difference!

2. Can I make the kebab mixture ahead of time? If so, how long can it be stored?

Yes, you can! Prepare the mixture and store it in an airtight container in the refrigerator for up to 24 hours.

3. What is the difference between Seekh Kebab and other kebab varieties?

Seekh kebabs are traditionally made by pressing the spiced meat mixture onto skewers (seekh) and grilling them. This recipe adapts that method for the oven, but maintains the same delicious flavour profile.

4. What is the traditional accompaniment to Chicken Seekh Kebab?

Mint chutney and raita (yogurt dip) are the classic accompaniments. They provide a cooling contrast to the spicy kebabs.

5. Can I grill these kebabs instead of baking/broiling them?

Absolutely! If you have a grill, feel free to use it. Just thread the mixture onto skewers and grill over medium heat for about 8-10 minutes, turning occasionally.