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Chicken Seekh Kebab is a beloved North Indian restaurant-style dish, delivering tender, aromatic kababs packed with herbs and spices. The combination of minced chicken, onions, ginger, garlic, coriander leaves, and freshly roasted gram flour creates a melt-in-the-mouth texture balanced by the smoky char from grilling or baking. These kebabs are mildly to moderately spicy and stay juicy due to the right proportion of onions and gram flour. Serve them hot with green chutney, lemon wedges, and onion rings as an appetizer for festive meals, evening snacks, or as a protein-rich part of dinner. You can swap green chilies for red chili powder for a different heat, or prepare them ahead and reheat on a grill or in an air fryer for easy meal prep.
13 ingredients
In a mixing bowl, combine the minced chicken, finely chopped onion, grated ginger, grated garlic, green chili, coriander leaves, roasted gram flour, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix thoroughly with your hands until well combined and slightly sticky.
One serving is 2 seekh kebabs (about 120g total) · 120 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 265 kcal | 11% |
| Protein | 21 g | 39% |
| Total Fat | 15 g | 24% |
| Carbohydrate | 14 g | 5% |
| Fiber (Total) | 3 g | 11% |
| Vitamins & Minerals | ||
| Sodium | 457 mg | 23% |
| Potassium | 576 mg | 16% |
| Calcium | 34 mg | 3% |
| Iron | 1 mg | 7% |
| Zinc | 2 mg | 13% |
| Vitamin C | 0.09 mg | 0% |
| Vitamin D | 0.19 µg | 1% |
| Vitamin B12 | 0.56 µg | 25% |
| Folate (B9) | 1 µg | 0% |
Missing data: These are minimums. 5 of the figures below are missing data for 2 ingredients — Chicken, ground, raw; Salt — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Cover the bowl and refrigerate the chicken mixture for 15 minutes to firm it up and make it easier to shape.
Lightly grease your hands with a little oil and divide the mixture into two equal portions. Shape each portion firmly around a skewer into an even cylinder about 12–14 cm long. If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
Preheat the grill, oven, or air fryer to 200°C (390°F). Place the prepared skewers on a lightly greased rack or tray and brush the kebabs lightly with oil.
Grill, bake, or air-fry the kebabs at 200°C for 12–15 minutes, turning once halfway through and brushing with a little oil if needed. Cook until the kebabs are lightly browned, slightly charred at the edges, and cooked through.
Serve hot with lemon wedges, sliced onions, and green chutney if desired.
by Workfile
