chicken kebab

Chicken Seekh Kebab, or kabab, are flavorful ground meat croquettes, seasoned with warm Indian spices, then grilled in an air fryer or oven.

Chicken Seekh Kebab (Kabab)

chicken (see notes for substitutions)

shallot (finely chopped (1 medium))

serrano chili, finely chopped (de-seeded for mild heat)

ginger garlic paste ((3 cloves of garlic + ½ inch ginger))

cilantro

carrot (finely shredded- Optional)

garam masala

Kashmiri Red Chili powder (or paprika

salt

lime juice (fresh)

olive oil (+ 2 tablespoons for forming kebabs)

bamboo skewers (soaked in water for 10 minutes)

Finely chop aromatics

In a small food processor, add peeled ginger, garlic cloves, shallot chunks (or onion), Serrano chili and cilantro. Pulse it until everything gets minced. Note: Don&#039;t puree it.

Combine with ground meat

Add it to a large mixing bowl along with ground chicken and shredded carrots (if using). Add salt, garam masala, paprika, olive oil and lime juice. Mix well.

Divide into small portions

Roughly divide the mixture evenly into 8 portions. Use food grade gloves for a mess-free process of making kebabs.

Shape kebabs

Pour 2 tablespoons of oil in a small bowl.  Wet your palms with oil, take one portion of the chicken mixture and roll it into an oblong or cylindrical shape by gently pressing it together.

Thread into skewer

Thread a skewer through the spiced chicken mix. Place the skewers on a plate and keep forming kebabs.

Air Fry Kebabs

Preheat air fryer at 400°F for 2 minutes. Place the skewers in the fryer basket leaving ½-inch gap between them. Cook for 10-12 minutes or until the kebabs turn light brown and cook through. If using a meat thermometer, the internal temperature should read 165°F or higher.

Alternate Cooking Method: Oven

Turn on the oven on &quot;Hi Broil&quot; mode and place the kebab skewers on a lined baking sheet. Place the sheet on the top rack.  Broil the kebabs for 6-7 minutes on the first side. Flip them and cook for another 3-4 minutes, until they cook through.

Rest and serve

Rest for 5 minutes before serving.  Serve with the Cilantro chutney as an appetizer or wrap it up in a paratha. For a low-carb meal, pair with a garden salad.

https://www.youtube.com/watch?v=2MzvyinTY5w

Chicken Seekh Kebab Recipe!

These Chicken Seekh Kebab are flavorful ground meat croquettes, seasoned with warm Indian spices and grilled to perfection in an air fryer or oven. 

Detailed Recipe: https://spicecravings.com/chicken-seekh-kebab

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Chicken Seekh Kebab- Air Fryer & Oven

Marinated chunks of grilled chicken breast served over a bed of lettuce with feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.

Mediterranean Chicken Kebab Salad

lb skinless boneless chicken breast (cut into 1 inch cubes)

lemon juice

oregano

garlic

black pepper

cucumber (peeled)

tomato

diced bell pepper

tbsp red onion (diced)

black olives

tsp vinegar

olive oil

tsp fresh dillweed

parsley

salt and black pepper

lettuce

feta cheese (grated (omit for paleo))

lemon wedges

Marinate the chicken at least 2-3 hours or overnight.

If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken.

Serve with lemon wedges.

Make your own Takeaway Chicken Kebab Recipe at home. Succulent grilled chicken served with salad and pitta bread. Easy to make and delicious, try them out today!

Takeaway Chicken Kebab Recipe

Skinless, Boneless Chicken Thighs (or 3 breasts)

tbsp Olive Oil

lemon

Garlic (crushed)

tsp Ground Coriander

tsp Turmeric

Cinnamon

Salt & Black Pepper

Pitta Bread

½ Lettuce (thinly sliced)

½ Red or White Cabbage (thinly sliced)

cucumber (sliced)

Carrot (Julienne

tsp Olive Oil

Mix yogurt, olive oil, cinnamon, turmeric, ground coriander, lemon zest, lemon juice, garlic, salt &amp; black pepper together in a large pot.

Add whole boneless, skinless chicken thighs and stir to cover them in yogurt.

Use 2 kebab skewers to thread the marinated thighs onto, fold the thinner parts over to keep them all at the same thickness.

Marinade Chicken (this can be done night/morning before or straight away)

Preheat grill to a low heat, place chicken under the grill, turn over after 12 minutes, then cook the other side for 12 more minutes. Check it is cooked through.

Grill Method

Turn the Optigrill on, keep shut, select chicken mode and allow the plates to warm up. It will beep when ready.

Place kebabs on lower plate and shut the top plate down. Now leave it to cook all the way to dark orange or red. It will automatically measure the thickness and cook at the right temperature. No need to check on or turn!

Tefal Optigrill  Method

Make a salad out of thinly sliced lettuce, cabbage (white or red cabbage ), cucumber &amp; onions. Use a julienne cutter or a grater to finely cut the carrot. Drizzle with olive oil and a squeeze of lemon.

Follow our Kebab Shop Chilli Sauce recipe for a spicy kick to your recipe!

Make a Garlic Mayo - Simply mix 4 tbsp of mayonnaise with 2 crushed garlic cloves and a squeeze of lemon.

Kebab extras- whilst they cook you can prepare the extras

Once the chicken is cooked place pitta bread under the grill for a couple of minutes

Use a sharp knife to cut down the chicken skewers.

Slice open pitta and place layers of salad, sauce, and chicken

Assemble Kebab

https://embed.mediavine.com/videos/tuiaqbk7djqnqcpbxhz4

Make awesome chicken kababs at home!!! These oven grilled chicken kebabs are succulent, flavorful and extremely delicious! Serve them as a appetizer or a side with some rice, garlic naan and curry.

Chicken kebab recipe | Chicken kabab recipe

chicken (boneless cubes)

oil oil

salt (as needed)

ginger garlic paste

red chilli powder ((or paprika))

onion

Ensure chicken is free from excess moisture. Drain it completely.

Mix all the ingredients in a mixing bowl. 

Taste the marinade and add more salt &amp; spice if needed.

Marinate the chicken well and rub each piece for few seconds.

Cover completely.&nbsp; Refrigerate for over night or at least 4 hours. Resting tenderizes the chicken and it absorbs flavors well.

If using wooden skewers, soak them in water for a while.&nbsp;Line the chicken and onions alternately on the skewers.

Marination for chicken kabab

Preheat the oven to 240 C for minimum 15 to 20 mins. 

Place them in a tray and grill for 15 mins. After 15 mins,

Flip them and grill for another 15 mins.

The last 5 mins, move the tray to the top rack or broil.

At this stage you can brush some butter or oil over the kababs if you prefer.

Serve chicken kebab hot with mint raita or chutney.

Making chicken kebab

A super flavorful, tender and juicy main dish called Kebab e Murgh.&nbsp; It is a chicken kebab that you will make again and again. An authentic recipe from Afghanistan. If you want to make this Plant Paradox friendly, use plain goat milk yogurt instead of whole milk yogurt, pasture raised chicken and if you want a little heat add a pinch of cayenne or hot paprika instead of the red pepper flakes.&nbsp;

Kebab e Murgh - Chicken Kabab Marinated in a Yogurt Cumin Sauce

plain yogurt (whole milk)

garlic (minced)

garlic powder

cumin (ground)

coriander (ground)

black pepper (ground)

lbs. chicken thighs

sumac

red pepper flakes

flat leaf parsley

Mix all ingredients except the chicken thighs together in a bowl. Once mixed well, add in the chicken and coat all the pieces well.

Cover the bowl and refrigerate - or pour the contents in a ziplock bag and refrigerate at least 24 hours.

Take the chicken out and place into a colander to drain off the yogurt marinade. You want to remove as much of the marinade as possible by wiping it off.

Spray your grill grates with some oil.

Turn on your BBQ grill and get to a nice hot temperature.

Grill the chicken about 7 minutes a side until they are cooked through.

Remove chicken, cover in foil and let rest for 5 minutes before serving.

Serve warm with naan bread

Garnish with lemons, parsley, sumac and red pepper flakes.

Grilled Cajun Chicken and Sausage Kebabs are packed with bold and spicy cajun flavors.

Cajun Chicken and Sausage Kebabs

sausages

chicken breasts

bell peppers (,

red onion (,

zucchini (,

paprika

onion powder

oregano leaves

thyme

cayenne pepper

Prepare the cajun seasoning by combining all ingredients in a small bowl.

Soak wooden skewers in water while you make the cajun seasoning. (Soaking them in water helps prevent them from burning on the grill).

Add sausages to mixing bowl. Drizzle with olive oil and half of the cajun seasoning. Toss to coat.&nbsp;

Season the cut chicken with remaining cajun seasoning.

Layer skewers alternating with pieces of chicken, sausage, and chopped vegetables. You can pack them together closely.

Clean and heat your grill. Spray with non-stick cooking spray or oil.

Place prepared kebabs on hot grill.&nbsp;

Cook for a few minutes on each side, gently rotating them 2 or 3 times as they cook, until the chicken is cooked through.&nbsp;

Remove to a plate. Serve immediately.

Create delicious chicken kabobs in the oven with this fabulous Persian inspired dry rub chicken seasoning that tastes amazing without a long marinate time!

Dry Rub Chicken Kabobs in the Oven

saffron

turmeric

paprika (smoked

sea salt

pepper

dried parsley, measured then crushed

dried mint, measured then crushed

citric acid

- 3 lb boneless skinless chicken thighs

TBS extra virgin olive oil

Preheat oven to 425ºF (200ºC).

Combine spices in a small bowl and coat...

Combine spices in a small bowl and coat chicken with olive oil.

You will need a roasting pan that will...

You will need a roasting pan that will hold your skewers of meat by being propped on the pan walls. You want the skewered chicken to not touch the bottom of the pan. For easy cleanup, line with foil.

Fold each chicken thigh in half then slide...

Fold each chicken thigh in half then slide onto two skewers, separated by about one inch. Repeat with other thighs and push each piece of chicken snugly up against each other. I fit about 4-5 chicken thighs this way.

Continue skewering the rest of the chicken thighs,...

Continue skewering the rest of the chicken thighs, using two skewers at a time. By using two skewers and not one, the chicken doesn’t spin on the skewer and you can keep the chicken propped up and over the pan.

If you are using wooden skewers, soak them...

If you are using wooden skewers, soak them in water for about 30 minutes prior to skewering.

Roast in the oven for 30-35 minutes, until...

Roast in the oven for 30-35 minutes, until golden and the edges start to crisp.

Baste with the pan juices and carefully rotate...

Baste with the pan juices and carefully rotate the skewers and flip the chicken over.

Baste the chicken again and cook for 15...

Baste the chicken again and cook for 15 minutes or until the edges char and the chicken is golden all over.

This version of Greek gyro chicken kebabs uses thigh instead of breast to keep the meat really succulent

Greek chicken kebab

boneless, skinless chicken thighs

cinnamon

allspice

pitta bread

dill yogurt sauce see tip, below left

red onion & cucumber salad see tip, below left

romaine heart lettuce leaves, shredded, lettuce

In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.

Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers – so that both skewers go through each piece of meat – packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through – prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)

Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.

Top 8 chicken kebab recipes from across the web

The most viewed chicken kebab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Seekh Kebab (Kabab)

Mediterranean Chicken Kebab Salad

Takeaway Chicken Kebab Recipe

Chicken kebab recipe | Chicken kaba...

Kebab e Murgh - Chicken Kabab Marin...

Cajun Chicken and Sausage Kebabs

Dry Rub Chicken Kabobs in the Oven

Greek chicken kebab

Top 8 chicken kebab recipes from across the web

The most viewed chicken kebab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Seekh Kebab (Kabab)

Mediterranean Chicken Kebab Salad

Takeaway Chicken Kebab Recipe

Chicken kebab recipe | Chicken kaba...

Kebab e Murgh - Chicken Kabab Marin...

Cajun Chicken and Sausage Kebabs

Dry Rub Chicken Kabobs in the Oven

Greek chicken kebab

The most viewed chicken kebab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine