Go Back
+ servings

chicken seekh kabab recipe | without oven or tandoor

Chicken seekh kabab made using boneless chicken mince mixed with spices, fixed to kabab sticks and cooked in a pan.
0 from 0 votes
Print Pin
Course: chicken
Cuisine: Hyderabadi
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 2
Calories: 350kcal
Author: Asiya


Making of chicken seekh kabab mix:

  • 250 gms boneless chicken washed well
  • 2 green chillies+1 tbsp chopped coriander leaves+pinch of salt blended into a paste
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 1/4 tsp garam masala powder
  • 1/4 tsp black pepper corn powder/kali mirch powder
  • 1 tbsp lemon extract

For cooking:

  • 2 tbsp oil

For garnishing:

  • onion rings
  • lemon wedges
  • freshly chopped coriander leaves

To make kabab:

  • satay sticks or kabab sticks


  • 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.


1. 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.
2. The same chicken mix and be applied to skewers and then barbecued if there is a barbecue set up at home.
3. Soaking of satay sticks in water for at least half an hour is very essential before using them in cooking the kababs.
4. 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.
5. The same procedure can be used to make mutton seekh kababs as well.


Calories: 350kcal