Chicken Seekh Kabab Fry | Juicy Kababs in 10 Minutes
Chicken Seekh Kabab (Pan-Fried)
Juicy minced-chicken seekh kebabs — ready in about 10 minutes on the stovetop
Soft, juicy chicken seekh kababs seasoned with coriander, green chilli, garam masala and desi ghee — shaped on foil-wrapped skewers and pan-fried until golden. No tandoor needed: a quick party starter served with onion rings and green chutney.
Ingredients
Meat & Binding
- 500 g ground chicken (mince)
- 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 & Cooking
- 1½ tsp garam masala
- 1 tsp salt
- ½ tsp red chilli powder
- ½ tsp black pepper
- Oil, for greasing hands and pan-frying
- Metal skewers, wrapped in foil and oiled
Instructions
- Prep aromatics. Finely chop the onion, green chillies and coriander. Crush the garlic and ginger together.
- Mix the kebab mixture. In a bowl, combine the ground chicken, chopped onion, coriander, green chillies, breadcrumbs, desi ghee, salt, black pepper, red chilli powder, garam masala and ginger-garlic paste. Mix thoroughly until sticky and well combined.
- Shape on skewers. Grease your hands with oil. Wrap skewers in a layer of foil and brush with oil. Mould portions of the mixture evenly around each skewer into long cylinders.
- Pan-fry. Heat a little oil in a flat pan. Place the skewers and fry, turning often, until the kebabs are cooked through and golden on all sides.
- Serve. Slide off the skewers or serve on them with sliced red onion and green chutney.
Pro tip: Oil your hands and the foil-wrapped skewers well so the soft mince slides off cleanly after frying. Keep the heat medium so the kababs cook through without drying out on the outside.
Devi's Delish · devisdelish.com