Delicious Chicken Seekh Kabab – Simple Recipe

by Aleezay Khan

Chicken Seekh Kabab recipe is a Pakistani delight that’s simple to make and packed with flavor. In this recipe minced chicken mixed with a handful of spices, then molded onto skewers. You grill them until they’re perfectly golden. It’s not just about the chicken, it’s the combination of spices that brings each bite to life. Imagine the smoky aroma filling your kitchen as you cook. This dish is perfect for when you want something delicious without too much fuss.

Whether you’re feeding your family or impressing guests, Chicken Seekh Kabab never disappoints. So, next time you’re pondering what to cook, remember this easy and tasty option.

Ingredients used in chicken seekh kabab recipe

Here’s the ingredients you need to start the journey to make the exquisite Chicken Seekh Kababs recipe:

1. Minced Chicken – 500 grams: The star of the dish, providing a perfect base for all the flavors.
2. Onion (Finely Chopped) – 1 large: Adds a subtle sweetness and crunch.
3. Garlic Paste – 1 teaspoon: For that aromatic kick.
4. Ginger Paste – 1 teaspoon: Brings a fresh, zesty flavor.
5. Green Chilies (Finely Chopped) – 2: Adds a spicy edge.
6. Coriander Leaves (Chopped) – 1/4 cup: Gives a fresh, herbal note.
7. Garam Masala – 1 teaspoon: The quintessential blend of spices that defines its flavor.
8. Cumin Powder – 1/2 teaspoon: Adds earthiness and depth.
9. Red Chili Powder – 1/2 teaspoon: For color and heat.
10. Salt – to taste: Balances and enhances all the flavors.
11. Oil – for brushing: Ensures the kababs are juicy and prevents sticking.

Cooking Tools required for chicken seekh kabab recipe

Ready to master the art of crafting the perfect Chicken Seekh Kababs? Here’s the toolkit you need:

1. Mixing Bowl: Essential for combining the minced chicken with all the spices and ingredients evenly.
2. Skewers: Preferably metal for reusability, these are crucial for shaping and holding the kababs together while they cook.
3. Grill Pan or Barbecue Grill: Where the magic happens, giving your kababs those iconic char lines and smoky flavor.
4. Brush: For evenly applying oil to the kababs, ensuring they turn out golden and don’t stick to the grill.
5. Tongs: A must-have for safely flipping the kababs, allowing for even cooking on all sides.

How to make chicken seekh kabab recipe: Step by step process;

Follow these simple steps to make Chicken Seekh Kabab recipe, a favorite that has captivated palates across generations:

1. Preparation: Start by finely chopping one large onion, two green chilies, and a quarter cup of coriander leaves. Keep these aside.
2. Mix Ingredients: In a large mixing bowl, combine 500 grams of minced chicken with the chopped onions, green chilies, and coriander leaves. Add 1 teaspoon each of garlic paste and ginger paste.
3. Spice it Up: To the mixture, add 1 teaspoon of garam masala, half a teaspoon each of cumin powder and red chili powder, and salt to taste. Mix well until all ingredients are evenly distributed throughout the chicken.
4. Let it Marinate: For the flavors to meld beautifully, cover the bowl and let it marinate in the refrigerator for at least 30 minutes, though a couple of hours is ideal.
5. Skewer the Kababs: Once marinated, divide the mixture into equal portions. Dampen your hands with a little water to prevent sticking, and mold each portion around a skewer to form a kabab shape.
6. Cooking Time: Heat a grill pan or barbecue grill on medium heat. Brush each kabab lightly with oil to prevent sticking. Place the skewers on the grill, cooking for 3-4 minutes on each side or until the kababs are thoroughly cooked and have a nice char.
7. Serve Hot: Once cooked, serve your Chicken Seekh Kababs hot, garnished with lemon wedges and accompanied by mint chutney or your favorite sauce.

Expert Tip

For an enhanced and authentic flavor profile, incorporate a small pinch of smoked paprika or a few drops of liquid smoke into your marinade. This isn’t just about adding a smoky flavor; it’s about replicating the traditional cooking method of seekh kababs over an open flame. In modern kitchens where open flames might not be an option, this tip bridges the gap, infusing your kababs with that quintessential smokiness associated with classic barbecue. It’s a simple trick, but it can elevate your dish from delicious to truly memorable, bringing a touch of tradition into even the most contemporary cooking spaces.

Serving Tips

Pairing the perfect sides with Chicken Seekh Kababs turn a simple meal into a feast:

1. Naan or Pita Bread: Soft and warm, these breads are perfect for wrapping around a kabab or dipping into sauces.
2. Mint Chutney: A refreshing and tangy sauce that complements the spices in the kababs beautifully.
3. Cucumber Raita: A cool, yogurt-based dip that offers a soothing contrast to the kababs’ heat.
4. Onion Salad: Thinly sliced onions sprinkled with lemon juice and chat masala can act as a crisp, flavorful side.
5. Basmati Rice: Fluffy and aromatic, basmati rice serves as a neutral base that balances the meal.

Check more chicken & sides recipes 

Chapli Kabab Recipe
Shami Kabab Recipe
Peshawari Karahi Recipe
Chicken Wings Recipes
Chicken Kofta Curry Recipe

Storage Instructions

To ensure your Chicken Seekh Kababs remain delicious even after storage, follow these two simple steps:

To Store:

Let the kababs cool to room temperature. Place them in an airtight container, separating layers with parchment paper to prevent sticking. They can be refrigerated for up to 3 days or frozen for up to a month.

To Reheat:

For the best results, thaw overnight in the refrigerator if frozen. Reheat on a pan over medium heat or in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also use a microwave, but be sure to cover them to retain moisture, reheating for 1-2 minutes on high.

Conclusion

Here is the guide to crafting the perfect Pakistani Chicken Seekh Kababs, a dish that’s as flavorful as it is fulfilling. Whether you’re hosting a dinner party or simply looking to spice up your weekday meals, these kababs are sure to be a hit. They embody the rich, aromatic essence of Pakistani cuisine, bringing a piece of culinary tradition right to your table. So, go ahead, give this recipe a try, and see for yourself how simple and satisfying making Chicken Seekh Kababs can be.

If you love how they turn out as much as I think you will, don’t keep the secret to yourself. Share this recipe with me and let’s spread the joy of cooking together.

Frequently asked questions

Can I make Chicken Seekh Kababs without a grill?

Absolutely! If you don’t have a grill, you can easily cook your Chicken Seekh Kababs in a grill pan on the stove or even bake them in the oven. For oven baking, preheat your oven to 400°F (200°C), place the kababs on a lined baking sheet, and cook for about 20-25 minutes, turning halfway through until they’re nicely browned and cooked through.

What’s the secret to keeping Chicken Seekh Kababs from falling off the skewers?

The key to ensuring your kababs stay on the skewers is to make sure your minced chicken mixture is not too wet. You can achieve this by thoroughly draining any liquid from the minced chicken and the onions. Additionally, chilling the kabab mixture before skewering it helps firm it up, making it easier to mold and less likely to fall apart during cooking.

What is the difference between seekh and Shami kebabs?

Seekh Kebabs are grilled on skewers with minced meat and spices, while Shami Kebabs are pan-fried patties made from minced meat, lentils, and spices.

What is the price of chicken seekh kabab in Pakistan?

The price of Chicken Seekh Kabab in Pakistan varies but is generally affordable, ranging from PKR 100 to PKR 500 for a portion depending on the location and restaurant.