Chicken Seekh Kebab (No Tandoor!) — Juicy & Ready in 20 Minutes @DevisDelish
Chicken Seekh Kebabs
Authentic homemade seekh kebabs — juicy, 20-minute prep, sheet-pan easy
Soft, juicy chicken seekh kebabs packed with fresh coriander, green chilli and warm garam masala. Just 20 minutes of prep, no tandoor needed — shape on skewers or straight on a sheet pan and cook until golden. Serve hot with green chutney, onion rings and a squeeze of lemon.
Ingredients
Meat & Bindings
- 1 kg ground chicken
- ¼ cup breadcrumbs
- 1 tbsp desi ghee
Aromatics & Herbs
- 4 green chillies, finely chopped
- 4 garlic cloves, crushed
- 1 small piece ginger, crushed
- ½ onion, finely chopped
- Fresh coriander leaves, finely chopped
Spices
- 1½ tsp garam masala
- 1 tsp salt
- ½ tsp red chilli powder
- ½ tsp black pepper
Instructions
- Prep the ingredients. Finely chop the onion, green chillies and coriander leaves. Crush the garlic and ginger together using a mortar and pestle.
- Mix the kebab mixture. In a large bowl with the ground chicken, add the chopped onion, coriander and green chillies, breadcrumbs, desi ghee, salt, black pepper, red chilli powder, garam masala and the crushed ginger-garlic paste. Mix everything together thoroughly.
- Form the kebabs. Grease your hands with oil, divide the mixture into equal portions and shape them into elongated kebab logs.
- Shape on skewers (optional). Wrap the skewer rods with a layer of aluminium foil and apply oil to the foil. Take a portion of the mixture and mould it evenly around the skewer.
- Cook. Place the kebabs on a pan or sheet pan, sprinkle oil on top and cook evenly on all sides until browned and fully done.
Pro tip: The breadcrumbs plus a spoon of desi ghee keep the kebabs juicy and help them hold shape — mix well but don't overwork the meat, and oil your hands so the mixture doesn't stick while shaping.
Devi's Delish · devisdelish.com