Restaurant Style Seekh Kabab Recipe Make With Chicken- Beef, Soft Chicken Seekh Kabab At Home

🔥 **Restaurant-Style Seekh Kabab Recipe (Chicken & Beef)** 🍢🥩
Let’s make soft, juicy, and flavorful **Seekh Kababs** — perfect for a BBQ, stovetop, or oven!

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✅ **Ingredients:**

🥩 **For the Kabab Mixture:**
- 500g minced chicken (or beef/lamb) — fine grind for tenderness
- 1 small onion, finely grated (squeeze out excess water)
- 1 tbsp ginger-garlic paste
- 2 tbsp fresh coriander leaves, chopped
- 1 tbsp mint leaves, chopped (optional for freshness)
- 1–2 green chilies, finely chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp Kashmiri red chili powder (for color)
- 1/2 tsp black pepper powder
- 1 tsp chaat masala (for tanginess)
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2 tbsp roasted gram flour (besan) or breadcrumbs (for binding)
- 1 egg (optional for extra softness)
- Salt to taste
- 1 tbsp melted butter or oil (for moisture)

🔥 **For Basting:**
- 2 tbsp butter or ghee (melted)
- 1/2 tsp red chili powder

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🥣 **Preparation:**

1️⃣ **Mix the Kabab Mixture:**
- In a large bowl, combine the minced meat with all the spices, herbs, and roasted gram flour.
- Mix well with your hands until the mixture is smooth and sticky (this helps with shaping).
- Cover and refrigerate for **30 minutes to 1 hour** — this helps the flavors meld.

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🔥 **Shaping the Seekh Kababs:**

- Wet your hands with water or oil.
- Take a portion of the mixture and mold it around a metal skewer (or wooden skewer soaked in water).
- Press gently to create an even cylindrical shape, about 5–6 inches long.
- If you don’t have skewers, shape the mixture into kebab patties!

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🔥 **Cooking Methods:**

**1. On a Grill (Authentic BBQ Flavor):**
- Preheat your grill to medium-high.
- Place the skewers over the grill, cooking for 10–12 minutes, turning and basting with butter until charred and cooked through.

**2. On a Stovetop (Easy Option):**
- Heat a non-stick pan or griddle with a little oil.
- Cook the kababs on medium heat for 8–10 minutes, turning gently until golden brown and fully cooked.

**3. In an Oven (Hands-Free):**
- Preheat to 200°C (400°F).
- Place the kababs on a wire rack over a baking tray.
- Bake for 15–20 minutes, then broil for 3–5 minutes to get that charred effect.

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🌪️ **Dhungar (Smoky Touch - Optional)**:
1. Heat a small piece of charcoal until red hot.
2. Place it in a small bowl inside the kabab mixture or cooked kababs.
3. Pour 1 tsp ghee over the charcoal, cover, and let it smoke for 5–7 minutes.

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🍋 **Serving:**
- Serve hot with mint chutney, onion rings, lemon wedges, and naan or paratha.
know how they turn out! 🔥🥙