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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
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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

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.
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