Chicken Seekh Kebab is must have appetizer with Indian meals. These kebabs are skewered minced chicken seasoned with warm spices, grilled to perfection. I usually serve them with a green cilantro chutney.
Seekh (meaning skewer) kebabs are an extremely popular finger food in India. In my quick and easy take on this classic, I add shredded carrots- they keep the kebab moist and add a hint of sweetness to balance the heat of the garam masala. Dip it in a yogurt-cilantro chutney as appetizers, or roll it in a pita or lavaash for a hearty chicken kebab wrap. This crowd pleaser is ready in under 30 minutes!
Make it a Meal
You can also make these chicken seekh kebabs a meal by serving them with saffron rice and cucumber raita (yoghurt). The yoghurt adds a cooling balance to the warm Indian spices in the kebabs, and the aromatic basmati rice complete the meal.
Saffron Rice Pilaf
Chicken Seekh KebabPrint Recipe
- 1 lb. ground chicken
- 1 medium shallot finely chopped
- 1 medium carrot finely shredded
- 1/4 cup chopped cilantro
- 1 serrano chili (de-seeded for mild heat)
- 1 tbsp.ginger garlic paste (or 3 cloves of garlic + 1/2 inch ginger)
- 1 tbsp. garam masala
- 1 tsp. smoked paprika
- 1 tbsp. plain greek yogurt
- 1 tsp. salt
- 1 tbsp. melted butter or ghee
- 8-10 bamboo skewers
Mix all the ingredients, except butter, together in a bowl. Add melted butter/ghee and mix well. Divide the mixture evenly into 8 or 10 portions.
Wet your palms with water, take the meat mixture and roll it into an oblong shape by gently pressing it together.Thread the meat mix into the skewers. Place the skewers on a lined ungreased baking sheet.
Turn on the oven on Hi Broil mode and place the baking sheet on the top rack. Broil the kebabs 4 minutes on the first side, flip them, cook another 4 minutes till they are golden brown. Rest for 5 minutes before serving. Serve with the Cilantro-chili chutney as an appetizer or pair with a green salad for a low-carb meal.
Pre-soak the bamboo skewers for 10 minutes, at least 30 minutes prior to broiling or grilling time. If you forget to do so, which I do most of the time, just wrap the exposed ends with some aluminum foil and no one will know:-)