Seekh is a metal skewer. Seekh Kabab or seekh kebab is a South Asian entree in which marinated beef mince is covered on the seekh to make a long cylindrical hollow kabab and the kababs are then barbecued on coal. Seekh kabab found its way to Pakistani cuisine through the influence of Mughlai Cuisine. If you love kebab check my other kebab recipe like chapli kebab, beef seekh kebab, shami kebab, chicken malai tikka and chicken tikka.
Ingredient
Ground meat with fat: Chicken grounded with white chicken fat is essential for making juicy seekh kababs. I used boneless chicken and grounded it with white fat around the chicken in a food processor. Onions: We need finely chopped onions for this recipe. I did my chopping in the food processor and squeezed the chopped onion lightly between my palms to remove excess water. Ginger and Garlic: I chopped ginger and garlic too in the food processor separately. If chopped ginger is watery, squeeze it lightly too and discard the water. Herbs: I used fresh cilantro/coriander only. You can use mint and parsley too. Green chilies: Use medium-sized moderately spicy chilies for extra. You may skip it for less spicy kabab. Seekh kabab spice mix: I have shared the recipe for the Spice mix in the recipe card, which I like best. You can also use ready-made spice mix. Fat: To ensure seekh kabab are soft and juicy, I used butter and cream in this recipe. Chicken mince is low-fat so adding fat makes soft kababs.
How to make it?
Find detailed chicken seekh kebab recipe and also instructions for cooking in a frying pan on the stove or in the oven or grilling. Always make loads of spice mix and store in fridge for upto a year.
How to Serve?
Serve hot chicken seekh kebabs with hot naan, or pulao rice, salad, raita (yogurt sauce) and lemon wedges.
Variations
Expert Tips
In this homemade seekh kabab version, I share the pan-fried and baked method. The recipe can be used for grilled seekh kabab too.
Your chicken mince must have fat in it for juicy kabab. Follow the recipe as shown and do not get tempted to put all ingredients in the food processor and mix them together. The extra water in onion and ginger can make the kabab too moist to roll. The herbs can make the kabab look green. So grinding separately and mixing later works best. If kabab mixture is too moist: Add 1 tablespoon of gram flour to absorb the moisture. If you do not have gram flour, use bread crumbs.
Below Pic: The kabab rolled-on metal skewers look perfect and great for a potluck. But for home cooking, it is a lot of hassle. Hungry for more kabab? Check these? If you try this chicken seekh kabab recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
