Tender Chicken Seekh Kebab (Super Flavorful!)

These tender chicken seekh kebab are made with a spiced kebab mixture of ground chicken and spices. They're seared on a sizzling hot grill pan which gives them a irresistible char and smokiness. Perfect for summer bbq parties, dinner party menus, cocktail hour and beyond! he best part? They're incredibly easy to shape(no messy hands) I'm spilling all the secrets, so let’s dive in!

Tikka and kebab are iconic appetizers in indian cuisine. Among them, seekh kabab hold a place as beloved street food. The word seekh means “thin rod” or “skewer,” a nod to how these kebabs are made. 

A mere mention of seekh kebabs instantly transports me to the colorful streets of Old Delhi. We often flocked to the Jama Masjid area in the heart of the walled city to savor seekh kebab rolls. Wrapped in soft flatbreads with pyaz laccha (thinly sliced onions), a drizzle of green chutney, and a sprinkle of tangy chaat masala powder ,they were irresistibly delicious.

My Recipe

• I first shared this recipe back in 2020, using homemade seekh kebab masala, cheese, and store-bought ground chicken. It turned out delicious, though admittedly, a bit tedious to put together.
• Over the past five years, I’ve worked on simplifying the process to make it more manageable, especially for busy days. In this updated version, we’re using basic ground spices, most of which you probably already have in your pantry. Of course, you can still use store-bought seekh kebab masala if you prefer, but if you don’t, I promise you won’t miss out on the flavor.
• One of my biggest revelations during my spicy masala chicken burger was learning to make chicken keema at home using boneless, skinless chicken thighs. Dark meat has more fat and flavor, which is exactly what the kebabs need to stay juicy. I even grind the fat that comes with the thighs. Yes, I know I usually trim it off when making curries and such, but trust me, in this recipe you use it up.
• Now, the shaping. Stuff the chicken in a piping bag or two and pipe the kebabs right on the hot pan (similar to how we pipe churros in hot oil). I saw these piped kebabs on TikTok and boy, its a life changer! I am loving this method.
• That said, if you still want to make the kebabs on skewers, I am adding instructions in the recipe card.

Feel free to use ground chicken if you find it convenient. Add it to your chopper and blitz a few times until you see white threads in the meat. This one extra step makes sure that your kebabs won't break.

Ingredients

Step by Step Instructions

Preparation

1. Roughly chop the onions and add them to a food chopper fitted with a metal blade. Pulse until the onions are finely chopped.
2. Transfer the chopped onions to a few layers of paper towel (or a muslin cloth) and sprinkle 2–3 pinches of salt over them. Let them sit for 5–10 minutes—this helps draw out the moisture.
3. Now comes the most important step in this recipe: squeeze out all the onion juice. Really press the paper towel or cloth tightly. You’ll be surprised at how much liquid comes out. Just imagine all that moisture going straight into your kebab mixture and then your kebabs falling apart. This step is key to getting them to hold together perfectly.

4. Add the roughly chopped ginger, garlic, cilantro stems and green chillies to a small grinder and grind to a paste. Keep near.

5. Add the roughly chopped boneless, skinless chicken thighs to the food chopper. Make sure you're including the fat that comes with the thighs.
6. Pulse the chicken in short bursts until it's finely minced. Scrape down the sides as needed to make sure everything gets evenly processed. We’re aiming for a smooth, cohesive mince that still has a bit of texture, not a puree.

If your chopper is small, process the chicken in batches to avoid overcrowding. Overloading the bowl can lead to uneven grinding and heat buildup, which we don’t want.

7. Once done, transfer the chicken mince to a large mixing bowl. Now you're ready to start building the kebab mixture!

Make The Seekh Kebab Mixture

8. To the minced chicken add the onions, chopped cilantro,ginegr garlic green chili paste, lemon juice, salt, ghee and all the ground spices.
9. In a gentle knead and fold over pattern, mix the kebab mixture using your hands very well. Takes about 2-3 minutes. Don’t squeeze the mixture.
10. Cover and marinate the chicken seekh kebab mix on kitchen counter, for 10-15 minutes only.

To make sure that the kebab mix is seasoned well, take a small portion and cook it in a small pan in 1 teaspoon oil in a pan. Taste and if you need to adjust salt or spices or herbs, do so before you set it out to marinate.

Shape & Pan Cook The Seekh Kebab

11. Spoon the kebab mixture into a sturdy piping bag or a large ziplock bag.Fill the bag a little over halfway to give yourself better control when piping. Make sure that the kebab mixture is tightly packed in the bag, else the kebabs will tear when piping.
12. Preheat a grill pan on medium heat and brush it generously with oil. Let it heat up until hot, you should hear a faint sizzle when the kebab hits the pan.
13. Snip off one corner of the kebab filled bag. Start small, about ¾ to 1 inch wide. You can always cut a bit more if needed. The opening should be wide enough for the mixture to come through smoothly, but not so wide that you lose shape.
14. Now hold the piping bag over the pan and gently squeeze out the mixture into logs, like churros. I keep them 3-4 inches long but you can make them longer or whatever feels manageable. Don’t worry if they’re not perfectly even, these kebabs are homely and rustic.

11. Let the kebabs cook undisturbed for 2–3 minutes to help them firm up and develop grill marks. Then gently flip and cook the other side.
12. Continue cooking, turning as needed, until the kebabs are browned and fully cooked through, around 7–10 minutes in total. Brush more oil if the pan looks dry.
13. Once done, take them off the pan and serve them hot with chutney, lemon wedges, or wrapped in a roti.