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Home » Recipes » Non Veg Starters

chicken seekh kabab recipe (without oven or tandoor)

LAST UPDATED: Jun 12, 2021 . PUBLISHED: May 21, 2018 by Asiya . Leave a Comment

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Chicken seekh kabab, made using minced form of chicken with spices mixing into the chicken mince, fixing the chicken mix to kabab sticks and cooking in a pan. Today, I have come up with another interesting recipe that is seekh kabab also spelt as sheek kabab for my viewers to try it out and not to worry since this recipe does not require any tandoor or barbecue set up and can easily be made in a pan or Tawa.

Other interesting chicken recipes on the blog are chicken changezi, chicken jalfrezi etc...

chicken seekh kabab
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  • About the recipe
  • Step by step procedure
  • Video
  • Recipe

About the recipe

Usually, seekh kabab is made out of meat but today I have made this yummy and tasty starter recipe using boneless chicken which is blended and minced well.

This is a very good starter recipe for the auspicious month of Ramadan and can be easily made at home and it also does not take too much time to get cooked like mutton seekh kabab.

This recipe of mine is cooked from both inside and out and I often have come across seekh kababs which are not cooked well from inside but here though it is made in pan, it is well cooked from inside.

The technique is to fix the minced chicken well to the satay sticks and cooking each side until each side is well cooked. The sides need to be turned and have to be cooked well on each side.

chicken seekh kabab

Sticks used

Here, I have used kabab sticks commonly called skewers or satay sticks which are basically used to cook kababs in the oven, tandoor or a pan.

Satay sticks are easily available online or in super markets and are available in medium size and large as well.

I have used long satay sticks which I found easily in super markets... These satay sticks have to be soaked in water for about 30 minutes before cooking to avoid burning of the sticks while getting cooked.

The seekh kabab can be eaten plain or it tastes lip smacking if served with onion rings and lemon wedges... It also tastes good if served with chutney dips...

chicken seekh kabab

Serving and cooking techniques

Sprinkle lemon all over the seekh kabab and serve to get a tangy touch to the kabab. Chicken seekh kabab is easy to cook as we use boneless chicken and the spices that are used are also basic that is handy at home.

Chicken seekh kabab can also be barbecued if there is a barbecue set up at home but if they are placed on a barbecue then one should use skewers to make them on a barbecue and do not use satay sticks while doing barbecue.

The recipe is quite simple and should definitely be tried during special occasions like Ramzan or Eid or any other occasion.

It can be made as evening snacks or starters and served to guests during gatherings as well. This can be served with parathas too.

Check out the recipe below which has chicken seekh kabab written in detail and also a video procedure is shared to help my blog readers understand it in a much better manner.

Step by step procedure

  • Firstly, wash the boneless chicken well.
  • Strain the chicken completely until there is no water in it.
  • Add the chicken into a blender, add paste of green chillies and coriander.
chicken and green chili paste into the blender
  • Blend the chicken completely and make it into a thick paste. Transfer the chicken into a bowl and add salt as per taste,
 chicken paste into a bowl and add salt as per taste
  • Add red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, kali mirch powder, lemon extract into the chicken paste.
add spices to the chicken paste
  • Mix the chicken well using hands and keep pressing and mixing until all the masalas are blended well with the chicken paste.
mix well
  • Take two satay sticks for each seekh kabab. Soak them for at least 30 minutes.
Taking two satay sticks
  • Apply oil over the palm.
Applying oil over the palm
  • Take a portion of the chicken dough. Apply the chicken dough to the sticks and spread evenly in a long cylindrical shape.
Applying the chicken dough to the sticks
  • Similarly, keep applying oil to the palm and make the rest of the seekh kababs.
making the rest of the seekh kababs
  • Take a non-stick pan, add oil and brush it all over the pan.
brush it all over the pan
  • Heat the oil. Place the chicken seekh kabab sticks in the pan. Cook the seekh kababs for 5 minutes on medium flame.
Cooking the seekh kababs
  • Turn to the other side, cook for 5 minutes on medium flame.
flipping and cooking for 5 minutes
  • Now keep turning and cook each side for 6-8 minutes on low flame.
cooking each side for 6-8 minutes on low flame
  • Make sure all the sides are cooked evenly and keep turning them until every side is well cooked on low flame.
cooking both sides well
  • When all the sides are cooked well, switch off the flame. Take them out and place them on a plate.
serving hot
  • Serve them hot with onion rings, lemon wedged and coriander leaves.
  • Serve them with paratha too.

Video

Recipe

chicken-seekh-kabab

chicken seekh kabab recipe | without oven or tandoor

Asiya
Chicken seekh kabab made using boneless chicken mince mixed with spices, fixed to kabab sticks and cooked in a pan.
5 from 1 vote
Print Recipe Pin Recipe SaveSaved!
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course chicken
Cuisine Hyderabadi
Servings 2
Calories 526 kcal

Ingredients
  

Making of chicken seekh kabab mix:

  • 250 gms boneless chicken washed well
  • 2 green chillies+1 tablespoon chopped coriander leaves+pinch of salt blended into a paste
  • salt to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon ginger garlic paste
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon black pepper corn powder/kali mirch powder
  • 1 tablespoon lemon extract

For cooking:

  • 2 tablespoon oil

For garnishing:

  • onion rings
  • lemon wedges
  • freshly chopped coriander leaves

To make kabab:

  • satay sticks or kabab sticks
Prevent your screen from going dark

Instructions
 

  • Firstly, wash the boneless chicken well.
  • Strain the chicken completely until there is no water in it.
  • Add the chicken into a blender, add paste of green chillies and coriander.
  • Blend the chicken completely and make it into a thick paste.
  • Transfer the chicken into a bowl.
  • Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, kali mirch powder, lemon extract into the chicken paste.
  • Mix the chicken well using hands and keep pressing and mixing until all the masalas are blended well with the chicken paste.
  • Take two satay sticks for each seekh kabab.
  • Apply oil over the palm.
  • Take a portion of the chicken dough.
  • Apply the chicken dough to the sticks and spread evenly in a long cylindrical shape.
  • Similarly, keep applying oil to the palm and make rest of the seekh kababs.
  • Take a non stick pan, add oil and brush it all over the pan.
  • Heat the oil.
  • Place the chicken seekh kabab sticks in the pan.
  • Cook the seekh kababs for 5 minutes on medium flame.
  • Turn to the other side, cook for 5 minutes on medium flame.
  • Now keep turning and cook each side for 6-8 minutes on low flame.
  • Make sure all the sides are cooked evenly and keep turning them until every side is well cooked on low flame.
  • When all the sides are cooked well, switch off the flame.
  • Take them out and place them on a plate.
  • Serve them hot with onion rings, lemon wedged and coriander leaves.
  • Serve them with paratha too.

Notes

  • If oil is not applied to the palms then the chicken dough is not handled by hands and can't be fixed properly to the sticks and therefore, applying oil to the palms is necessary before making seekh kababs.
  • The same chicken mix and be applied to skewers and then barbecued if there is a barbecue set up at home.
  • Soaking satay sticks in water for at least half an hour is very essential before using them in cooking the kababs.
  • There should not be any water in the chicken while blending. Make sure there is no water in the chicken by straining it for a while. The kababs cannot be given a proper shape if there is water present in the chicken.
  • The same procedure can be used to make mutton seekh kababs as well.

Nutrition

Nutrition Facts
chicken seekh kabab recipe | without oven or tandoor
Amount Per Serving
Calories 526 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 1mg0%
Potassium 6mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!

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This is Asiya, a graduate in Engineering and Technology from Hyderabad, India with always a passion for cooking and trying different recipes therefore started food blogging...

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