Chicken Seekh Kebab
Chicken seekh kebabs need concentrated seasoning because there is no gravy to carry flavour. Signature Garam Masala adds the warm spice backbone, while ginger, garlic, chilli, herbs and a small amount of fat keep the kebabs aromatic and juicy.
Servings
4, makes approximately 10–12 kebabs
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Extra Time
Chilling Time: 30 minutes
✨ Zaika Potli Secret Technique
Mix 1½ tsp Signature Garam Masala directly into the chicken mince before chilling and shaping.
Ingredients
Ingredients
- Chicken mince — 600 g, preferably thigh meat
- Onion — 1 small / about 70 g, very finely chopped and squeezed dry
- Ginger — 2 tsp, finely grated
- Garlic — 2 tsp, finely grated
- Green chilli — 1, finely chopped
- Signature Garam Masala — 1½ tsp / about 5 g
- Kashmiri chilli powder — ½ tsp
- Roasted besan — 2 tbsp
- Fresh coriander — 3 tbsp, finely chopped
- Fresh mint — 2 tbsp, finely chopped
- Lemon juice — 1 tbsp
- Ghee or oil — 1 tbsp
- Salt — 1¼ tsp
Cooking Instructions
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1Place all ingredients in a large bowl.
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2Mix firmly with your hand for 2–3 minutes until the mixture becomes sticky and cohesive.
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3Cover and chill for 30 minutes.
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4Preheat an oven or grill to 220°C, or prepare a hot grill pan.
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5Wet or lightly oil your hands.
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6Divide the mixture into 10–12 portions.
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7Shape around skewers into long cylinders, pressing firmly so there are no large cracks.
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8Arrange on a rack over a tray.
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9Cook for approximately 12–15 minutes, turning once.
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10Brush lightly with ghee or oil.
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11Grill for another 2–3 minutes until lightly charred and fully cooked through.
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12If checking with a thermometer, the centre should reach 74°C.
💡 Chef's Pro Tip
Squeeze moisture from the onion before adding it. Excess onion juice loosens the mince and makes kebabs more likely to slide off skewers or split.
🍽️ Perfect Serving Pairings
My Take On Chicken Seekh Kebab
Chicken seekh kebabs need concentrated seasoning because there is no gravy to carry flavour. Signature Garam Masala adds the warm spice backbone, while ginger, garlic, chilli, herbs and a small amount of fat keep the kebabs aromatic and juicy.
The Secret: Squeeze moisture from the onion before adding it. Excess onion juice loosens the mince and makes kebabs more likely to slide off skewers or split.