Kabab, sometimes spelled as Kabob or Kebob, are marinated meat threaded on skewers and grilled over fire. Kabab is one of the most delicious food ideas ever invented.

The making of these chicken seekh kebabs is really simple. You really just have to process the meat, add the herbs and spices, and cook them on a flat grill or pan. Now the only process that’s gonna take more of your time is deboning the chicken.

These chicken kebabs are marinated in a tangy Middle Eastern blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. Use boneless skinless chicken thighs for this recipe. They’re more flavorful than chicken breasts, and easier to cook without drying out.

 Peel and wash 100g of onions, 4 small green chillies, 2-inch piece of ginger and 4 cloves of garlic. Chop onions into fine ring cubes. Mince the green chillies, you can choose to remove the seeds. Chop the ginger and garlic as well. Alternatively, you can also use ginger garlic paste; a teaspoon should do.




  • 500 g Chicken, minced
  • 5 tbsp Oil, for cooking
  • 1 medium Onion, finely chopped
  • 5 cloves garlic, minced
  • 2-inch ginger, minced
  • 4 medium green chillies, finely chopped
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 tsp salt


  • 1/4 cup Cilantro (Coriander leaves) chopped
  • 1/2 cup mint leaves chopped
  • 3 tablespoons yogurt
  • Salt to taste 


  1. Transfer the minced chicken to a food processor and grind it till there aren't any visible bits. If using pre-ground chicken, skip this step.
  2. To the ground meat, add the chopped onions, garlic, ginger, and green chillies. Mix it all together.
  3. Heat up a pan, and dry fry the spices (black pepper, cumin seeds, coriander seeds) just enough to release their aroma. This will take 2-3 minutes on a medium flame.
  4. Let it cool, then add it in a blender and make powder.
  5. Add this spice mix to the minced chicken, along with the turmeric powder, chopped onions, garlic, ginger, crushed red chillies, chopped cilantro leaves, and salt. Drizzle with lime juice, mix well using your hands to get all the ingredients evenly distributed.
  6. Let this marinate for 30 minutes. If you have a time crunch, skip the marination, but remember - you have to let time do its magic!
  7. Make even sized balls out of the kebab mixture, approximately 50g each.
  8. Place a skewer on a ball of kebab mixture, gently cup and shape the seekh kebab around the skewer or flatten the kabab using your palm, and roll it around a skewer.
  9. Repeat till all the kebab balls are skewered.
  10. Now Heat a non-stick pan, and apply some oil. Once the pan is hot enough, reduce to a medium flame, and cook the skewers, 2-4 at a time (or more depending on the size of your pan).
  11. Turn them over occasionally , and cook until they are evenly fried to a nice golden brown in colour on all sides. Take them off, cook the remaining kebabs in batches.
  12. Blitz 1/2 cup chopped mint leaves, and 1/4 cup chopped cilantro (coriander) leaves with 1/4 cup water. Add 3 tablespoons yogurt, salt, and mix well. This is our mint-cilantro dipping sauce.

Serve the seekh kebabs with the mint-cilantro sauce, some freshly cut tomato, cucumber, onion, and lime slices. 



  1.  If using bamboo skewers, soak them overnight or for at least 1 hour.
  2. I use a simple garam masala made with cloves, cinnamon, and cardamom. Taste of the kebab will differ based on the garam masala
  3. The chicken mixture might begin to fall off the skewers if you lift it holding only the ends of the skewer. To avoid this, place your hand underneath to move it onto the pan.

If you like this recipe please like it and leave your valuable comments and Like Daily Life Unplugged on Facebook and Follow on Instagram 


Post a Comment