Chicken Seekh Kabab - 20 Minute Prep!

Ingredients

• 454 g (1 lb)minced chicken
• about 30 ml (¼ onion, or about 2 tbsp chopped)onion
• 2.5 cm (1 inch)fresh ginger
• 4–5 clovesgarlic
• 2–4 (the recipe author prefers 3)green chillies
• about 15 g (¼ cup)fresh coriander
• 30 ml (2 tbsp)besan (chickpea flour)
• 15 ml (1 tbsp)yoghurt
• 15 g (1 tbsp)butter
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)chilli powder
• 5 ml (1 tsp)chilli flakes
• 2.5 ml (½ tsp)chaat masala
• 3.75 ml (¾ tsp)ground coriander
• 3.75 ml (¾ tsp)ground cumin
• 3.75 ml (¾ tsp)garam masala
• 22.5 ml (1½ tbsp)lemon juice
• 15 g (1 tbsp)butter

Instructions

1. 1

   Chop the aromatics

   Put the onion, chillies, coriander, ginger and garlic in a food processor. Blitz until roughly chopped.

2. 2

   Blend the mixture

   Add the remaining ingredients to the processor and blend on high until they form a cohesive paste.

3. 3

   Shape the kababs

   Lightly grease your hands and shape the mixture into kababs, either on skewers or without them. Make each one 13–15 cm (5–6 inches) long.

4. 4

   Grill the kababs

   Preheat the barbecue grill to high. Put the kababs on the grill, cover and cook for 4–5 minutes. Uncover, turn them over and cook for another 2 minutes. Check one for doneness before taking the rest off the grill.

5. 5

   Cook on the hob

   Preheat a pan and drizzle in a little oil. Add the kababs and cook over medium-high heat for 2–3 minutes on each side, or until evenly browned. For a softer exterior, lower the heat but keep it at least medium. Baste with extra melted butter for more flavour.

What are chicken seekh kababs?

Seekh kababs are spiced kebabs shaped around skewers or formed into long sausage-like pieces. This Indian-inspired version uses minced chicken, herbs, chillies and a blend of spices for a smoky, lively flavour.

The mixture is blended rather than left to marinate, so it comes together quickly. Besan and yoghurt help bring the ingredients into a cohesive mixture, while lemon juice adds a bright note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 68 calories, 6g protein, 2g carbs, 4g fat.

The chicken provides most of the protein, while besan contributes some carbohydrate. Butter carries much of the fat, with smaller contributions from the chicken and yoghurt. Pair a serving with vegetables and a suitable grain or flatbread for a more balanced plate.

The aromatics and spices

Fresh aromatics: The processor first chops the onion, ginger, garlic, green chillies and coriander. A rough chop is enough at this stage; the remaining blend brings the mixture together.

Why besan matters

Chickpea flour: Besan is part of the mixture that helps the minced chicken hold together when shaped. Blend it with the other ingredients until the paste looks cohesive, rather than leaving dry pockets of flour.

Shaping without sticking

Greased hands: A little grease on your hands makes the mixture easier to shape. Form even lengths, about 13–15 cm, whether you use skewers or shape the kababs on their own.

Choose your cooking method

Barbecue: High heat gives the kababs a browned, smoky exterior. Follow the covered and uncovered cooking times, then check one kabab before removing the batch.

Hob: A preheated pan and medium-high heat brown the kababs on each side in 2–3 minutes. For a softer exterior, reduce the heat, but keep it at least medium as directed.

What to serve alongside

Fresh sides: Serve the kababs with salad, sliced vegetables or a simple cucumber yoghurt accompaniment. These offer a cool contrast to the chilli and spices.

A fuller plate: Add flatbread, rice or another filling side, and include vegetables to round out the meal.

Recipe notes & tips

• Adjust the green chillies within the listed 2–4 range to suit your preferred heat.
• Keep the first food-processor blitz brief so the aromatics are roughly chopped before you add the remaining ingredients.
• Grease your hands before shaping to make handling the mixture easier.
• Shape the kababs to a similar length so they cook at a similar pace.
• Check one kabab for doneness before removing the rest from the barbecue.
• Use extra melted butter for basting only if you want the additional flavour.

Variations

• Milder heat: Use 2 green chillies and adjust the chilli powder or flakes to taste.
• More lemon: Add a little more lemon juice for a brighter-tasting mixture.
• Skewer-free: Shape the mixture into long kababs without skewers, as in the original method.
• Softer exterior: Cook on the hob at a lower heat, keeping it at least medium.
• Barbecue finish: Grill the kababs using the covered and uncovered timings in the method.

Common mistakes to avoid

• Over-blending the aromatics: Stop at a rough chop before adding the remaining ingredients.
• Loose mixture: Blend the full mixture until it forms a cohesive paste before shaping.
• Sticking hands: Grease your hands lightly before forming the kababs.
• Heat too low: For the softer hob-cooked finish, do not reduce the heat below medium.
• Skipping the doneness check: Test one kabab before taking the remaining kababs off the grill.

How to store

Refrigerate cooked kababs in a covered container and use within 3–4 days. Reheat until piping hot throughout, in a pan or microwave; add a little butter if you want to refresh the surface.

Frequently asked questions