Chicken Seekh Kabab Recipe yields tender, flaky chicken kebabs with balanced seasoning and the warm aroma of Indian spices. Follow these steps to make perfect chicken seekh kababs on a tawa (griddle) for juicy, melt-in-the-mouth results.
Chicken Seekh Kabab
If kababs make you smile, you’re in the right place. We love kababs of all kinds—sheekh, boti, reshmi, achari and more—and this chicken seekh kabab is one of our favorites. It took a few attempts to get the texture just right: flaky, tender and never meaty. Below I share the tips and steps that helped make this recipe consistently successful.
What is Chicken Seekh Kabab?
Chicken seekh kabab is made from spiced minced chicken (chicken keema) mixed with binding ingredients and herbs, shaped onto skewers, then cooked on a tawa, oven, grill or deep-fried. The hallmark of a great seekh kabab is a soft, flaky, juicy texture rather than a dense, meaty bite.
Recipe Ingredients
To make a batch of tender, juicy chicken seekh kababs on a tawa, you will need:
- Chicken mince/keema with some fat: A little fat keeps the kababs tender. If your mince is too lean, finely chop some chicken fat and mix it in.
- Egg: Acts as a binder and adds flavor.
- Bread crumbs: Adds volume and lightness, helping the kababs stay airy.
- Ginger-garlic paste
- Grated onion: Grate and squeeze out excess moisture—if left wet, the mixture becomes gooey and impossible to shape.
- Spices: Coriander powder, cumin powder, garam masala and red chili powder or chopped green chilies (optional). Adjust heat to taste.
- Roughly chopped cilantro (dhaniya): Adds fresh flavor.
How to make Chicken Seekh Kabab soft and juicy
Getting the texture right is the most important and most challenging part. Seekh kababs look simple but can be hard to perfect. These are the key points that keep the kababs flaky and juicy rather than dense and meaty:
- Use keema with some fat: Fat contributes juiciness. Avoid extremely lean mince.
- Cook at moderate heat: Overcooking drains moisture and makes kababs dry. For tawa cooking, medium heat is ideal. If deep-frying, keep the oil moderately hot.
- Do not overmix or knead: Mix ingredients gently. Excessive mixing makes the mixture dense and results in heavy, sausage-like kababs.
Pro Tip: Soak bamboo skewers in water for 10–15 minutes before using so they don’t burn while cooking.
Keep kababs tender and juicy after cooking
To preserve juiciness, transfer cooked kababs to a clean plate, arrange them in a single layer and cover loosely with foil or cling wrap. A loose cover maintains slight air circulation to prevent drying or sweating while holding in juices.
Serving tips
Serve kababs as a full meal or an appetizer. Popular options:
- Serve on saffron or plain basmati rice with roasted tomatoes.
- Dip in cilantro (hari) chutney or a spicy sauce.
- Wrap in tortillas or flatbreads for a quick handheld meal.
They pair well with chilled drinks or sharbat if you like a refreshing contrast.
Storage
Store cooked kababs in an airtight container in the refrigerator for up to 7 days. Freezing is possible, but results may vary depending on your freezer and reheating method.
How to make Chicken Seekh Kabab on Tawa — Step by Step
Steps in words below the pictures
1. Grate onions and press out all the juice using a sieve or by squeezing; moisture will prevent proper shaping.
2. In a dry bowl combine the minced chicken with grated onion, breadcrumbs, egg, ginger-garlic paste, chopped cilantro and spices. Mix gently with your fingers—do not knead.
3. Wet your palms slightly and take a portion of the mix. Thread it onto a soaked skewer and shape it into a cylinder by pressing gently with your fingers. If the mixture sticks, dampen your hands a bit more.
4. Brush oil on the tawa and heat to medium. Place skewers on the tawa and cook, turning occasionally, until evenly golden and cooked through—about 12–15 minutes depending on thickness.
Pro tip: Make sure cilantro leaves are completely dry before chopping—any water will affect the mix.
Recipe overview
Chicken Seekh Kabab Recipe
Ingredients
- 900 gms Chicken mince or chicken keema (with some fat)
- 3 medium Onions, grated and squeezed
- 1 cup Roughly chopped cilantro
- ¾ cup Bread crumbs
- 1 tbsp Ginger garlic paste (heaped)
- ½ tbsp Cumin powder
- ½ tbsp Coriander powder
- ½ tbsp Garam masala powder
- 1 small Egg
- 1 tbsp Lemon juice (optional)
- 2 tbsp Oil
- Salt, to taste
Instructions
- Grate the onions and squeeze out the juice completely.
- Combine all ingredients in a dry bowl and mix gently with your fingers. Do not knead or overmix.
- Soak bamboo skewers in water, then thread the mixture onto each skewer and shape into a cylinder by pressing gently.
- Brush oil on the tawa, set over medium heat and cook skewers, turning occasionally, until golden and cooked through (about 12–15 minutes).
- Serve hot and enjoy.
Notes
- If the mixture is sticky, add more bread crumbs 1 teaspoon at a time.
- Wet your hands while shaping to prevent sticking.
- Soak skewers 10–15 minutes to prevent burning.
- Important: Squeeze out all onion juice and dry cilantro thoroughly before using.
- Adjust spice levels to your taste; add chili powder or chopped green chilies for heat.
- This recipe makes approximately 12–14 skewers.
- Resting the mixture in the fridge for 1–2 hours helps with shaping if you have extra time.
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