Chicken Seekh Kebabs are a beloved North Indian and Mughlai delicacy — flavorful, juicy ground chicken mixed with aromatic spices, herbs, and onions, then shaped onto skewers and grilled to perfection. The word “seekh” means “skewer” in Hindi, and these kebabs are traditionally cooked over charcoal, giving them that distinct smoky aroma.

Served with refreshing mint chutney and lemon wedges, these kebabs make for the ultimate appetizer, party snack, or even a wholesome wrap filling. Whether grilled on a BBQ, baked in an oven, or pan-seared at home, Chicken Seekh Kebabs promise a restaurant-style experience right in your kitchen.

Why I Love This Recipe

I absolutely love this recipe because it’s bursting with flavor yet so easy to make. The blend of ground chicken with ginger, garlic, and warming spices creates a juicy, melt-in-the-mouth texture.

What makes these kebabs special is their versatility — they can be grilled, baked, or pan-cooked, and they’re perfect for both casual get-togethers and festive occasions.

Why It’s a Must-Try Dish

• Juicy and packed with smoky, spiced flavor
• Quick to prepare and perfect for grilling or pan-frying
• High in protein and low in carbs
• Pairs beautifully with fresh mint chutney and lemon wedges
• Perfect appetizer for parties, BBQs, or even weeknight dinners

Recipe Overview

• Preparation Time: 25 minutes (plus 30 minutes marination)
• Cooking Time: 20 minutes
• Total Time: 45–50 minutes
• Servings: 4 (makes 10–12 kebabs)
• Calories: ~180 kcal per kebab
• Course: Appetizer / Snack / Main Course
• Cuisine: Indian / Mughlai

Ingredients

For the Chicken Seekh Kebabs:

• 500 g minced chicken (preferably with a little fat for juiciness)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tablespoons fresh coriander leaves, finely chopped
• 1 tablespoon mint leaves, finely chopped
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon chat masala
• Salt, to taste
• 1 tablespoon lemon juice
• 2 tablespoons besan (gram flour) or bread crumbs (for binding)
• 1 tablespoon oil (for mixture)
• Oil or ghee, for brushing during cooking

For the Mint Chutney:

• 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1 green chili
• 1-inch ginger piece
• 2 tablespoons lemon juice
• 1 tablespoon yogurt (optional, for creaminess)
• Salt, to taste
• Water, as needed for blending

Cooking Directions

Step 1: Prepare the Chicken Mixture

1. In a large mixing bowl, add minced chicken, chopped onions, green chilies, ginger-garlic paste, coriander, and mint.
2. Add all the spices — garam masala, cumin powder, coriander powder, red chili powder, and salt.
3. Mix in lemon juice and besan/bread crumbs to help bind the mixture.
4. Add 1 tablespoon of oil and mix well using your hands until everything is evenly combined.
5. Cover and marinate for 30 minutes in the refrigerator to allow the flavors to blend.

Step 2: Shape the Kebabs

1. Grease your hands lightly with oil.
2. Take a portion of the chicken mixture (about a small handful).
3. Mold it around a metal or wooden skewer, shaping it into a long, even cylinder (about 5–6 inches long).
4. If not using skewers, you can shape them into oval patties instead.
5. Repeat until all the mixture is used.

Step 3: Cook the Kebabs

Option 1 – Grill or BBQ (Traditional Method):

1. Preheat grill to medium-high heat.
2. Place the skewers on the grill and cook for 12–15 minutes, turning occasionally.
3. Brush with oil or ghee to keep them juicy.

Option 2 – Oven-Baked:

1. Preheat oven to 220°C (430°F).
2. Place kebabs on a greased baking tray or wire rack.
3. Bake for 18–20 minutes, turning once halfway and brushing with oil.

Option 3 – Pan-Fried:

1. Heat 1–2 tablespoons of oil in a non-stick pan.
2. Place the kebabs and cook on medium heat for 10–12 minutes, turning occasionally until browned and cooked through.

Step 4: Make the Mint Chutney

1. Combine mint leaves, coriander, green chili, ginger, lemon juice, yogurt, and salt in a blender.
2. Add a few tablespoons of water and blend into a smooth, thick chutney.
3. Taste and adjust salt or lemon juice as needed.

Step-by-Step Summary

1. Prepare minced chicken mixture with spices and herbs.
2. Marinate for at least 30 minutes.
3. Shape onto skewers.
4. Grill, bake, or pan-fry until golden brown.
5. Serve hot with mint chutney and lemon wedges.

How to Serve

• Serve Chicken Seekh Kebabs hot off the grill with mint chutney, onion rings, and lemon wedges.
• They pair beautifully with naan, roti, or tandoori parathas.
• You can also stuff them into wraps or rolls with chutney and salad for a filling meal.
• For parties, serve them on mini skewers as bite-sized appetizers.

Recipe Tips

• Use slightly fatty minced chicken — lean mince tends to dry out.
• If the mixture feels too wet, add a bit more breadcrumbs or gram flour.
• Always chill the mixture before shaping — it helps the kebabs hold form.
• Brush with ghee while grilling for a rich, smoky aroma.
• For extra smokiness, place a hot charcoal in a bowl inside the kebab mix, drizzle oil on it, and cover for 2–3 minutes before shaping.

Variations

1. Cheese Chicken Seekh Kebab: Add shredded cheese to the mixture for a creamy, melty center.
2. Herbed Chicken Seekh: Add fresh basil, parsley, or dill for a Mediterranean twist.
3. Spicy Malai Seekh Kebab: Mix in fresh cream or yogurt for softer, creamier kebabs.
4. Air-Fried Seekh Kebab: Air fry at 190°C (375°F) for 12–15 minutes until golden.
5. Vegetarian Version: Replace chicken with grated paneer or soya granules.

Freezing and Storage

To Refrigerate:

• Store cooked kebabs in an airtight container for up to 3 days.
• Reheat on a pan or in an oven for best texture.

To Freeze (Before Cooking):

• Shape the kebabs and place them on a tray to freeze for 1–2 hours.
• Once solid, transfer to a zip-lock bag.
• Store for up to 1 month and cook directly from frozen — add 2–3 minutes extra to the cooking time.

Special Equipment Needed

• Skewers (metal or wooden)
• Grill or oven
• Mixing bowl
• Blender (for chutney)
• Basting brush

FAQ

Q: Can I make this recipe without skewers?
A: Yes! Shape the mixture into oval patties and cook them on a pan or grill.

Q: How do I prevent the kebabs from breaking?
A: Make sure the mixture is cold and firm before shaping. Adding a bit of besan or breadcrumbs helps bind it.

Q: Can I use turkey or mutton mince instead?
A: Absolutely! This recipe works well with mutton, beef, or turkey — just adjust the cooking time.

Q: What can I use instead of gram flour for binding?
A: You can use breadcrumbs, rice flour, or oat flour as alternatives.

Conclusion

Chicken Seekh Kebabs with Mint Chutney are a perfect blend of juicy texture, bold spices, and refreshing minty coolness — a true culinary celebration of Indian street food and Mughlai tradition. Whether you grill them for a party, serve them as starters, or wrap them in naan for dinner, they’re always a showstopper. With minimal ingredients and maximum flavor, these kebabs are proof that simple recipes can deliver restaurant-style perfection at home.