Chicken Seekh Kebab

Indian CUISINE

You’ll have succulent Chicken keema flakes melting in your mouth with every single bite, not meaty, the right amount of seasoning that won’t overwhelm you & the soft fragrance of a few Indian spices. Learn how to make the best chicken seekh kabab step by step on a tawa or griddle.

Total Time

30 Minutes

Cuisine

Indian

Ingredients

14 Ingredients

Calories

210

Step 1

Grate the onions first & squeeze out the juice completely. You may do it easily with the help of a sieve or sifter & a spoon. Place the grated onion on the sieve and press with the spoon to drain out the juice.

Step 2

Add all the ingredients in a dry bowl and mix gently working with the help of your fingers. DO NOT knead or over mix.

Step 3

Take one skewer at a time from the water you soaked them in. And skewer the meat all the way up to the tip of the skewer stopping at about 1″-2″ from the tip. Refer the pic.

Step 4

Gently press the meat with the help of your fingers and give it a cylindrical shape all around the skewer. Set aside. Repeat this step until you are done skewering the meat in the skewers.

Step 5

Brush oil on a griddle or tawa and set it over medium heat. Place the skewered meat along with the skewers on the tawa or griddle and cook until golden on all sides. Rotate them from time to time so that all the sides get cooked properly.

Step 6

Serve hot. Enjoy!

200g Chicken mince or chicken keema
3 medium onions grated & squeezed
1 Cup roughly chopped cilantro (coriander)
1 Tbsp Ginger Garlic Paste
½ Tbsp Cumin Powder
½ Tbsp Coriander Powder
½ Tbsp Garam Masala Powder
1 Tbsp lemon juice OPTIONAL
2 Tbsp Oil
Salt and Black pepper to taste
1/4 Tsp red chilli powder
1/4 Tsp amchoor powder

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Indian CUISINE