Seekh Kebab
This is one recipe which i wanted to try for so long. I love the look of it and it just makes me want to take one and grab a bite of it. I made this today and it turned out so juicy and moist. Loved the spices going on this and it is truly yummy.
About Seekh Kebab
Seekh kebab is a popular recipe all around the world. Juicy kebab is made with any meat of choice preferably chicken, lamb, beef or mutton. Perfectly seasoned meat is shaped like a sausage and cooked over a tandoor. You can call seekh kebab as Indian sausage. Seekh kebab is made with ground meat seasoned with herbs, onions, spices and butter. The mixture is pressed over a metal skewer and cooked over a tandoor or barbeque. Chicken seekh kebab is made with onions, chillies, ginger, garlic and melted butter which keeps the meat incredibly juicy. The binding ingredient in this seekh kebab is breadcrumbs. Normally they make this with mutton mince or lamb mince, but I used chicken mince to make it and it turned out just yummy. In this kebab you have to use generous amount of butter for flavour and texture. And also the last brushing of butter over it just before serving makes it shiny and tasty. You can even sprinkle some chat masala over it just before serving. Similar Recipes,Chicken Mince KebabSoya Chunks CutletAloo TikkiBeetroot CutletVegetable CutletFish Cutlet
Seekh Kebab Ingredients
Chicken - minced chicken is used in this. You can grind boneless chicken breast to a fine paste in a blender or food processor and use. or you can use ready ground meat. Onion - onion is crushed in a blender and mixed in the chicken. It makes the meat juicy and tenderises the meat. Green Chilli - even though it is optional, you can add for flavour and spice. Coriander Leaves - add good amount of coriander leaves in the kebab. It adds a wonderful aroma to the kebab. Mint leaves can be used as well. Ginger Garlic Paste - grind 4 cloves of garlic and 2 cm piece of ginger to a paste and use. Fresh is preferred. Spice powders - spices like chilli, cumin, garam masala, ground cardamom and black pepper are the essential spices. Butter - one of the key ingredient in seekh kebab. Melted butter adds moistness and flavour to the kebab. Bread Crumbs - This is the binding ingredients. If you don’t have bread crumbs on hand, take one small slice of bread and add it with the meat when grinding. Lemon Juice - increases taste and adds tang!
How to Shape Seekh Kebab
Shaping seekh kebab is pretty easy. There are few tips and tricks which I am sharing here. Seekh Kebab Mixture Consistency - Make sure the mixture is thick. If it is too loose then you won’t be able to shape it. In that case add some bread crumbs to absorb the excess moisture. Chilling the Mixture - Once the mix is made, store in fridge for few hours so it marinates and gets little firm which makes shaping process easier. Tools for shaping - you can use a metal skewer which usually comes with your oven or barbeque. or Bamboo skewers can be used. Shaping - First wet your hands with some water. Take some chicken mince and shape it into a log like. place the skewer over the log and press it. Now press the meat so it spreads evenly over the skewer.
Serving Seekh Kebab
You can serve seekh kebab as it is with some green chutney or mayonnaise on the side. But I prefer to make a sandwich or Indian Style Hot Dog using it. I slit some hot dog rolls, spread it with some mint chutney, placed the seekh kebab insides and topped with some fresh salad made with onions, carrots and lettuce. Drizzled top with mint chutney mayonnaise and ketchup.
How to Make Seekh Kebab (Stepwise Pictures)
Grinding Chicken Seekh
1)For making the chicken seekh mixture. Take onions in a blender. We are going to pulse few times to crush the onions. 2)Crush it like this, so it mixes evenly with the chicken meat. 3)Add in coriander leaves. You can add some mint leaves too. 4)Add in green chillies. 5)You can add chopped ginger and garlic in the blender. I had ginger garlic paste, so I used that. 6)Add in the chicken mince into the blender. 7)Pulse this few times so the ginger, garlic and onion mixes into the chicken meat evenly.
Making Chicken Seekh Mixture
8)take the chicken meat in the bowl. 9)Add in the salt, lemon juice and all the spice powders mentioned in the recipe. 10)Add in melted butter or ghee in the chicken mixture. You can add oil also. 11)Add in breadcrumbs. This act as a binding ingredient. 12)Mix the chicken mixture with the butter and spice powders. You can leave this to marinate for 30 minute to 1 hour in fridge for the flavours to develop.
Shaping Seekh Kebab
13)Take some skewers for shaping the seekh kebab. 14)First wet your hands with some water. Take some chicken mince and shape it into a log like. place the skewer over the log and press it. Now press the meat so it spreads evenly over the skewer. If you are having trouble with shaping, kindly check the notes section to learn how to rectify. 15) You can place this in the fridge for another 30 minutes to firm up.
Cooking Seekh Kebab
16)You can cook this in oven, tandoor or stove top. I prefer stove top because it is easier. Melt some ghee or butter in a tawa. Place the kebab over the tawa. 17)keep rotating it on all sides, so it cooks evenly. Brush ghee or melted butter all over the kebab evenly. as they cook. 18)The chicken kebab will take around 6 to 8 minutes to cook. 19)Remove the chicken seekh to a plate, brush with some more melted ghee or butter. Serve hot with onion rings and lemon wedges.
Expert Tips
Seekh Kebab Mixture Consistency - Make sure the mixture is thick. If it is too loose then you won’t be able to shape it. In that case add some bread crumbs to absorb the excess moisture. Chilling the Mixture - Once the mix is made, store in fridge for few hours so it marinates and gets little firm which makes shaping process easier. Over cooking - Don’t over cook the chicken, chicken takes very less time to cook. Over cooking will make the chicken kebab dry.
Freezing Seekh Kebab
You can shape the kebab and store in fridge for two days in a covered container. Cook when required. If you want to freeze kebab for longer. Shape it and place it on a parchment lined baking sheet. Place the tray in freezer and let them freeze for few hours. once frozen transfer the frozen kebab in freezer safe container or ziploc cover and store in freezer. Cook directly from frozen state in tawa when needed.
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