Chicken Seekh Kebab
Ground chicken mixed with aromatic spices, herbs, and onions, molded onto metal skewers and grilled until charred outside and juicy within. Served with lemon and fresh cilantro.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 500 grams ground chicken
- 1 medium onion, finely minced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 small fresh green chili, minced
- ¼ cup fresh cilantro, finely chopped
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon red chili powder
- 1 tablespoon lemon juice
Instructions
- 1
Mince the onion until the pieces are smaller than a grain of rice — about the size of pencil-tip dots — and place it in a small bowl.
- 2
Cut a 1-inch piece of fresh ginger and peel off the papery skin using a small knife or vegetable peeler.
- 3
Place the peeled ginger on a cutting board and mince it very finely until the pieces are smaller than a grain of rice, then place in a separate small bowl.
- 4
Peel 2 garlic cloves and place them on a cutting board, then mince them until the pieces are smaller than a grain of rice.
- 5
Hold 1 small green chili and slice it lengthwise from stem to tip, then use a small spoon to scrape out the seeds and white membrane inside.
- 6
Place the seeded chili on the cutting board and mince it very finely until the pieces are the size of pencil-tip dots.
- 7
Gather a bunch of fresh cilantro leaves (discard the thick lower stems), place them on the cutting board, and chop them very finely until they look like small green flakes.
- 8
Place 500 grams of ground chicken into a medium mixing bowl and break it into very small pieces using your fingers, removing any lumps or gristle.
- 9
Add the minced onion, ginger, garlic, green chili, and cilantro to the ground chicken bowl.
- 10
Pour 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.5 teaspoon garam masala, and 0.25 teaspoon red chili powder into the bowl.
- 11
Pour 1 tablespoon of lemon juice into the bowl and add a pinch of salt.
- 12
Using your clean hand, squeeze and mix everything together for 2–3 minutes until the mixture becomes sticky and starts to hold together — it should feel like wet clay.
- 13
Divide the mixture into 4 equal portions and place each one on a cutting board.
- 14
Take the first portion and wrap it tightly around a metal skewer, pressing firmly so it adheres, molding it into a log about 5 inches long and 1 inch thick.
- 15
Repeat Step 14 with the remaining 3 portions, placing each finished skewer on a plate as you complete it.
- 16
Place a grill grate or grill basket on a grill or stovetop grill pan set to medium-high heat and wait 3–4 minutes until a drop of water sizzles and evaporates immediately when you flick it onto the grate.
- 17
Carefully place all 4 kebab skewers on the hot grate, spacing them about 2 inches apart so they do not touch.
- 18
Grill without moving the kebabs for 3–4 minutes until the bottom surface turns dark brown and charred-looking, with bits that look almost black.
- 19
Using tongs, carefully roll each kebab one quarter turn to expose a new side to the heat.
- 20
Grill for another 3–4 minutes until this second side also turns dark brown and charred, then repeat the rolling process two more times, grilling 3–4 minutes between each turn.
- 21
Insert an instant-read meat thermometer into the thickest part of one kebab; it should read 75°C (165°F) inside. If it reads lower, continue grilling and checking every 1–2 minutes.
- 22
Remove the skewers from the heat using tongs and place them on a clean plate to rest for 2 minutes before serving.
Tools you’ll need
- cutting board
- chef's knife
- vegetable peeler
- 4 metal skewers (10-inch)
- medium mixing bowl
- small bowls (3)
- grill or stovetop grill pan
- grill grate or grill basket
- tongs
- instant-read meat thermometer
- serving plate
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