Indian · serves 2

Chicken Seekh Kebab

Mince on a skewer, done on a tawa. No tandoor, no fuss.

35 min Some work Non-vegetarian

Ingredients

  • 600g chicken mince
  • 1 onion, grated and squeezed dry
  • 2 tbsp ginger-garlic paste
  • 1 tbsp roasted besan
  • 2 green chillies, minced
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 1 tbsp kasuri methi
  • 1/4 cup coriander
  • Butter

Method

  1. The onion must be squeezed bone dry, or the kebabs slide off the skewer.
  2. Mix everything and knead the mince for a full 3 minutes — that stickiness is what holds it together.
  3. Chill 30 minutes. Skipping this is the main reason kebabs fall apart.
  4. Wet your hands, press the mince along skewers in an even sausage.
  5. Hot tawa with butter, turn every 2 minutes, 10 minutes total till charred in patches.
  6. Chaat masala, lemon, onion rings, mint chutney.

Questions people ask about Chicken Seekh Kebab

How long does Chicken Seekh Kebab take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Chicken Seekh Kebab?

Chill 30 minutes. Skipping this is the main reason kebabs fall apart.

What can I use instead of chicken in Chicken Seekh Kebab?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Seekh Kebab ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken Seekh Kebab vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Seekh Kebab?

Chaat masala, lemon, onion rings, mint chutney. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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