seekh 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

A simple, uncomplicated Seekh Kebab recipe made with ingredients you likely have on hand. This recipe includes tips on how to make flavorful, tender kebabs that don&#039;t break or fall off the skewers. Includes pan-frying, baking, and air-frying instructions.

Pakistani Seekh Kebab (Ground Beef Skewers)

coriander seeds

tsp cumin seeds

yellow onion (roughly chopped)

green chili peppers

cilantro leaves

mint leaves

beef

tsp kosher salt

tbsp crushed garlic

tbsp crushed ginger

tsp black pepper

tsp red chili flakes

tsp garam masala (See Note 1)

papaya paste (optional - for extra tender kebabs)

neutral oil (for searing) (as needed)

Cilantro Mint Raita

Heat a small skillet over medium heat. Add the cumin seeds and coriander seeds. Toast, stirring and shaking the skillet often,for 2-3 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat, allow to cool slightly, and grind to a powder in a spice grinder or mortar and pestle.

Strain and pat out any excess moisture from the ground beef and place into a large bowl or bowl of a stand mixer. The kebab mixture should be as dry as possible to prevent any breaking.

Add the onion, cilantro, mint, and green chili peppers to a food processor. Using the pulse function, finely chop (but not blend) them to a coarse mixture (~17 pulses). You may need to pause and scrape down the sides in between. Remove the onion mixture, squeeze out the excess moisture between your hands, and add to the beef.

Add the salt, garlic, ginger, black pepper, red chili flakes, garam masala, toasted &amp; ground cumin &amp; coriander, and papaya paste (if using). Mix well.

Using gloved hands (do not use bare hands or the green chili may sting), knead for 3-4 minutes, until you begin to see a lacy, stringy texture (resha) of the meat. (Alternatively, you can use the paddle attachment of a food processor and knead on medium speed for 2 minutes.) The mixture should be homogenous instead of crumbly.

Cover the bowl and set aside for 30 minutes, or refrigerate up to overnight.

To test a piece for taste, heat a small pan over medium-high heat. Add a small amount of neutral oil and place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired.

Using oiled hands, take around 1/4 cup of themeat and form into a hearty round shape. Run the kebab skewers through the meat and use your hands to form a sausage-like shape around the skewer. It should come to 5-6 inches long. (See Note on how to freeze.)

Heat a large, nonstick or cast iron skillet over medium or medium-high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, place the kebabs on the pan, making sure not to crowd them. Use tongs to turn the kebabs frequently, making sure all sides are browned evenly. Cook for 6-7 minutes in total. If you have a meat thermometer, it should read at least 160 °F. Transfer the kebabs to a large plate lined with a paper towel.

For Pan-Frying:

Place the kebabs in a single layer leaving room on both sides. Cook at 400 °F for 4-5 min. Then turn and cook for another 3-4 minutes, until browned and cooked through.

For Air-Frying:

Preheat the oven to 430°F/220°C. Place one rack in the middle of the oven, and the other rack at top so that your sheet pan can be as close as possible to the heat source/broiler. Place the kebabs on a baking sheet lined with aluminum foil. Brush with oil or butter, if desired. Bake in the middle rack for 8-10 minutes, turning them over midway. Transfer the pan to the top rack.

Turn your broiler on High (550°F/287°C). Broil for 2 minutes. Then turn and broil for another 1-2 minutes. (See Note 2)

For Baking:

Serve immediately with cilantro mint raita/chutney, crunchy vegetables, and lemon wedges.

To Serve

https://content.jwplatform.com/videos/59N5OxL8.mp4

A simple, uncomplicated Seekh Kebab recipe made with ingredients you likely have on hand. This recipe includes tips on how to make flavorful, tender kebabs that don't break or fall off the skewers. Includes pan-frying, baking, and air-frying instructions

Seekh Kebab (Ground Beef Skewers)

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Chicken Seekh Kebab (Kabab)

Pakistani Seekh Kebab (Ground Beef ...

Top 2 seekh kebab recipes from across the web

The most viewed seekh 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)

Pakistani Seekh Kebab (Ground Beef ...

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