These Chicken Seekh Kebabs are the kind of thing I make when I want something that feels like a proper meal without a lot of faff. Spiced minced chicken is mixed with fresh ginger, garlic, green chilli, onion and coriander, shaped around skewers and pan-fried until lightly charred and cooked through.
You can also cook them in the air fryer or oven, but pan-frying is my go-to. Serve them with chutney, tuck them into a paratha or flatbread, or add a salad and call it dinner. If you prefer Lamb Kebabs, try these Lamb Seekh Kebabs.
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Recipe Snapshot
Prep: 15 minutes
Cook: 10-15 minutes
Serves: 4
Makes: 8 kebabs
Cuisine: South Asian
Why You'll Love These Chicken Seekh Kebabs
- Quick: The mixture comes together in one bowl.
- Full of flavour: Ginger, garlic, green chilli and warming spices do most of the work.
- Pan-fried: My favourite way to cook them, giving you lovely browning on the outside.
- Versatile: You can also use the air fryer or oven.
- Freezer-friendly: Shape them ahead and freeze for another day.
What Are Seekh Kebabs?
Seekh kebabs are spiced minced meat kebabs traditionally shaped around skewers before being grilled or cooked over a high heat.
They're particularly associated with South Asian cooking, where you'll find versions made with lamb, beef, chicken and other meats. The spice blends and additions vary from kitchen to kitchen.
This chicken version uses minced chicken with fresh ginger, garlic, green chilli and coriander alongside cumin, coriander, garam masala and chilli powder.
Ingredients
Chicken
Minced chicken: I use chicken mince with enough fat to keep the kebabs juicy. Very lean mince can make them a little dry.
Fresh ingredients
Onion: Adds moisture and flavour. Finely chopping it in a food processor makes the mixture easy to combine with the chicken.
Ginger and garlic: These give the kebabs their aromatic base.
Green chillies: Three gives the kebabs a good kick. Reduce the amount if you prefer them milder.
Fresh coriander: Adds freshness and works particularly well with the spices.
Spices
Ground cumin: Earthy and warm.
Ground coriander: Adds a savoury, slightly citrusy flavour.
Garam masala: Brings warmth and depth.
Kashmiri chilli powder: I use this for colour and a gentle chilli flavour. You can use regular red chilli powder instead, but reduce the quantity if yours is particularly hot.
Paprika: I use smoked paprika for a little extra smokiness. Regular paprika works too, or you can leave it out.
Black pepper: Coarsely crushed black pepper gives little bursts of heat throughout the kebabs.
Salt: Brings all the flavours together.
Fat
Ghee or oil: A little fat helps with browning and keeps the chicken moist.
How To Make Chicken Seekh Kebabs
Mince the fresh ingredients
Add the peeled ginger, garlic, onion, green chillies and coriander to a small food processor.
Note - Pulse a few times until everything is finely minced. Don't puree it. You want the mixture finely chopped rather than turned into a wet paste.
Make the kebab mixture
Add the minced mixture to a large bowl with the ground chicken.
Add the salt, garam masala, cumin, coriander powder, Kashmiri chilli powder, paprika and crushed black pepper.
Add the ghee or oil and mix everything together well.
Note - I find using your hands is the easiest way to get everything evenly distributed.
Shape the kebabs
Divide the mixture into 8 roughly equal portions.
Lightly oil your hands. Take one portion and gently press and roll it into an oblong or cylindrical shape.
Thread a skewer through the centre, pressing the chicken firmly around it so it holds its shape.
Repeat with the remaining mixture.
How To Cook Chicken Seekh Kebabs
Pan-Fried
This is my preferred way to cook them.
Heat a large frying pan or skillet over medium-high heat and add a little ghee or oil.
Place the kebabs in the pan, leaving enough space between them to turn them easily.
Cook for around 10-12 minutes, turning every few minutes so they brown evenly on all sides and cook through.
Tip- If they're browning too quickly, reduce the heat to medium and continue cooking until the centre is cooked.
Note - Depending on the size of your pan, you may need to cook them in batches. Don't overcrowd the pan or they'll steam rather than brown.
Tip - The internal temperature should reach 74°C/165°F.
Oven
Preheat the oven to 220°C/200°C Fan/Gas Mark 7.
Place the kebabs on a lined baking tray, leaving a little space between each one. Brush or lightly drizzle with a little oil.
Cook for 12-15 minutes, turning halfway, until lightly browned and cooked through.
For a more charred finish, switch the oven to the grill setting for the final 2-3 minutes, keeping a close eye on them.
The internal temperature should reach 74°C/165°F.
Air Fryer
Preheat the air fryer to 200°C/400°F for 2 minutes.
Place the kebabs in the basket, leaving a little space between them.
Cook for 10-12 minutes, turning halfway if needed, until lightly browned and cooked through.
The internal temperature should reach 74°C/165°F.
Grill
Preheat the grill to high.
Place the kebabs on a lined baking sheet and position them on the top rack.
Grill for around 4-5 minutes, then turn and cook for another 2 - 4 minutes, or until browned and cooked through.
Keep an eye on them as grills can vary quite a bit.
Tips For Making Chicken Seekh Kebabs
Don't puree the fresh ingredients - A wet paste can make the mixture harder to shape.
Oil your hands - It makes shaping the kebabs much easier.
Don't make them too thick - Slimmer kebabs cook more evenly and give you more browned surface area.
Soak the Skewers - If using Wooden Skewers for 30 minutes beforehand.
Don't overcrowd the pan - Give them room to brown rather than steam.
Use a thermometer if you have one - Chicken should reach an internal temperature of 74°C/165°F.
Let them rest - Give the kebabs around 5 minutes before serving.
Variations
Make them spicier
Add another green chilli or increase the red chilli powder.
Make them milder
Remove the seeds from the green chillies and use Kashmiri chilli powder rather than a hotter red chilli powder.
Use lamb instead
Swap the chicken mince for minced lamb. Lamb has more natural fat, so you may need less added ghee or oil.
Make smaller kebabs
Shape the mixture into smaller portions for a party, starter or lunchbox. Reduce the cooking time accordingly.
What To Serve With Chicken Seekh Kebabs
I love these with something fresh and sharp alongside them.
Try them with:
- Cucumber raita
- Coriander Chilli chutney
- Kachumber Salad
- Pickled onions
- Paratha or naan
- Pitta or flatbread
- Jeera Rice or pulao
For an easy meal, put the kebabs into a warm paratha with chutney, cucumber, sliced onion and coriander.
Storage
Store cooked kebabs in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer, oven or frying pan until piping hot.
You can also freeze the shaped, uncooked kebabs. Place them on a tray and freeze until firm, then transfer to a freezer-safe container or bag. Defrost thoroughly in the fridge before cooking.
FAQs
Can I make Chicken Seekh Kebabs without skewers?
Yes. Shape the chicken mixture into small sausage-shaped kebabs using your hands and cook them directly in the pan, air fryer or oven.
Why are my chicken seekh kebabs falling apart?
The mixture may be too wet, or the kebabs may not have been pressed firmly enough around the skewer. Make sure you pulse rather than puree the onion and fresh ingredients, and shape the chicken firmly with lightly oiled hands.
Can I make these ahead?
Yes. Shape the kebabs several hours ahead and keep them covered in the fridge until you're ready to cook them.
Can I use regular chilli powder?
Yes. Kashmiri chilli powder is milder and gives a lovely colour, while regular red chilli powder is generally hotter. Start with less and adjust to taste.
More Recipes To Try
Pakistani Lamb Seekh Kebabs (Restaurant-Style)
Joojeh Kebab - Persian Grilled Chicken Kebabs
Kebab Koobideh - Persian Ground Lamb Kebabs
Easy Pakistani Chicken Chapli Kebab
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📖 Recipe
Chicken Seekh Kebab
Ingredients
- 500 g Minced Chicken
- 1 Onion Diced roughly
- 3 Green Chillies Stems removed, roughly chopped
- 1 inch Ginger Peeled and roughly chopped
- 3 Garlic Cloves Peeled
- ½ cup Fresh Coriander
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- 1 teaspoon Kashmiri Chilli Powder or ¾ Red Chilli Powder
- 1 teaspoon Paprika Smoked preferably or Sweet, Optional
- ½ teaspoon Black Pepper Coarsely crushed
- 1 teaspoon Salt
- 2 tablespoon Ghee or Oil Divided
Other
- Skewers If using wooden skewers, pre soak for 30 minutes
Instructions
Mince the Fresh Ingredients
- Add the peeled ginger, garlic, onion, green chillies and coriander to a small food processor.Note - Pulse a few times until everything is finely minced. Don't puree it. You want the mixture finely chopped rather than turned into a wet paste.
Make the kebab mixture
- Add the minced mixture to a large bowl with the ground chicken.Add the salt, garam masala, cumin, coriander powder, Kashmiri chilli powder, paprika and crushed black pepper.Add the ghee or oil and mix everything together well.Note - I find using your hands is the easiest way to get everything evenly distributed.
Shape the kebabs
- Divide the mixture into 8 roughly equal portions.Lightly oil your hands. Take one portion and gently press and roll it into an oblong or cylindrical shape.Thread a skewer through the centre, pressing the chicken firmly around it so it holds its shape.Repeat with the remaining mixture.
How To Cook Chicken Seekh Kebabs
Pan-Fried
- Heat a large frying pan or skillet over medium-high heat and add a little ghee or oil.Place the kebabs in the pan, leaving enough space between them to turn them easily.Cook for around 10–12 minutes, turning every few minutes so they brown evenly on all sides and cook through.
- Tip- If they're browning too quickly, reduce the heat to medium and continue cooking until the centre is cooked.
- Note - Depending on the size of your pan, you may need to cook them in batches. Don't overcrowd the pan or they'll steam rather than brown.Tip - The internal temperature should reach 74°C/165°F.
Oven
- Preheat the oven to 220°C/200°C Fan/Gas Mark 7.Place the kebabs on a lined baking tray, leaving a little space between each one. Brush or lightly drizzle with a little oil.Cook for 12–15 minutes, turning halfway, until lightly browned and cooked through.For a more charred finish, switch the oven to the grill setting for the final 2–3 minutes, keeping a close eye on them.The internal temperature should reach 74°C/165°F.
Air Fryer
- Preheat the air fryer to 200°C/400°F for 2 minutes.Place the kebabs in the basket, leaving a little space between them.Cook for 10–12 minutes, turning halfway if needed, until lightly browned and cooked through.The internal temperature should reach 74°C/165°F.
Grill
- Preheat the grill to high.Place the kebabs on a lined baking sheet and position them on the top rack.Grill for around 4-5 minutes, then turn and cook for another 2 - 4 minutes, or until browned and cooked through.Keep an eye on them as grills can vary quite a bit.
Notes
Tips For Making Chicken Seekh Kebabs
Don't puree the fresh ingredients - A wet paste can make the mixture harder to shape. Oil your hands - It makes shaping the kebabs much easier. Don't make them too thick - Slimmer kebabs cook more evenly and give you more browned surface area. Don't overcrowd the pan - Give them room to brown rather than steam. Use a thermometer if you have one - Chicken should reach an internal temperature of 74°C/165°F. Let them rest - Give the kebabs around 5 minutes before serving. Soak the Skewers - If using Wooden Skewers for 30 minutes beforehand.Variations
Make them spicier Add another green chilli or increase the red chilli powder. Make them milder Remove the seeds from the green chillies and use Kashmiri chilli powder rather than a hotter red chilli powder. Use lamb instead Swap the chicken mince for minced lamb. Lamb has more natural fat, so you may need less added ghee or oil. Make smaller kebabs Shape the mixture into smaller portions for a party, starter or lunchbox. Reduce the cooking time accordingly.What To Serve With Chicken Seekh Kebabs
I love these with something fresh and sharp alongside them. Try them with:- Cucumber raita
- Coriander Chilli chutney
- Kachumber Salad
- Pickled onions
- Paratha or naan
- Pitta or flatbread
- Jeera Rice or pulao
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