Chicken Seekh Kebab

Tender, juicy and full of flavour 😍 I made this delicious Chicken Seekh Kebab using a 2kg chicken mix soft inside, smoky outside and perfect with mint chutney. Ideal for family dinner, parties or weekend cooking. Try it and enjoy restaurant-style kebab right at home 🍢✨
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Chicken Mixture:
• Boneless chicken (thighs preferred) – 2 kg, minced
• Onion – 2 large, finely chopped (squeeze out extra water)
• Green chilies – 6 to 8, finely chopped (adjust spice level)
• Fresh coriander leaves – 1 cup, finely chopped
• Fresh mint leaves – ½ cup, finely chopped
• Ginger-garlic paste – 4 tbsp
• Gram flour (besan) – 4 tbsp, lightly roasted
• Lemon juice – 3 tbsp
• Bread crumbs – 1 cup (optional, for binding)
• Ghee or oil – 3 tbsp (plus extra for brushing while cooking)
Spices:
• Cumin powder – 2 tsp
• Coriander powder – 2 tsp
• Garam masala – 2 tsp
• Red chili powder – 2 tsp
• Black pepper powder – 1 tsp
• Turmeric powder – ½ tsp
• Salt – to taste (about 2½ tsp)
• Chaat masala – 1½ tsp
• Crushed kasuri methi – 1 tbsp
🥰Method
1. Prepare the Chicken Mix:
• In a large mixing bowl, combine minced chicken, onion, herbs, green chili, and ginger-garlic paste.
• Add all dry spices, roasted gram flour, lemon juice, and bread crumbs.
• Mix well with your hand for 10 minutes — this helps bind everything and make it sticky.
• Cover and refrigerate for at least 1 hour (or overnight for best flavor).
• Preheat oven to 220°C (425°F).
• Place kebabs on a lined baking tray and bake for 18–20 minutes, flipping halfway.

Or Grill kebabs for 10–12 minutes, turning and brushing with ghee or oil occasionally until golden brown and cooked through.
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