Chicken Seekh Kebab without Grill
Restaurant Style Chicken Seekh Kebabs
Juicy, smoky, and packed with aromatic spices, these kebabs are the perfect comfort food for rainy evenings or sunny BBQ afternoons. Made with fresh herbs, roasted spices, and a secret ghee-infused flavor boost, they taste just like your favorite restaurant.
Chicken Seekh Kebab without Grill
Course: Main Course, Side DishCuisine: Indian, PakistaniDifficulty: Easy4
servings1
hour20
minutes339
kcal1
hour20
minutesEnjoy flavorful, restaurant-style chicken seekh kebabs at home—no grill needed! These tender kebabs are made with minced chicken, fresh herbs, and warm spices, then cooked on a stovetop using a pan or tawa. Perfect as a starter, snack, or rolled in naan for a delicious wrap. This easy, foolproof recipe brings authentic taste without the need for skewers or outdoor grilling.
Ingredients
2 lbs /900g (Chicken mince thigh meat preferred, finely ground)
3 medium Onions (finely grated & squeezed to remove excess water)
1tbsp Ginger (fresh grated)
1tbsp Garlic (fresh grated)
3-4 Green chilies (finely chopped or ground)
½ cup Fresh coriander leaves (finely chopped
3 tbsp Fresh mint leaves (chopped)
2–3tbsp Ghee
- Spices
1tsp Red chili powder (adjust to taste)
1tbsp Crushed chili flakes
1tbsp roasted Cumin (Crushed slightly,not powdered)
1tbsp Coriander (Crushed)
1tsp Garam masala
1tsp Black pepper powder
½tsp Turmeric powder
¼tsp Carom seeds (ajwain) (lightly crushed between palms)
2tsp Salt (adjust to taste)
1 Chicken cube (my secret ingredient)
Directions
- Method
- In a large bowl, combine chicken mince with grated onion (squeezed dry), ginger, garlic, chilies, herbs, ghee, and all spices including the crushed chicken cube. Knead/mix with your hand for at least 5–7 minutes until sticky.Cover and refrigerate for at least 1–2 hours (overnight for best flavor).
- Grease your hands lightly with oil/ghee. Take a handful of mixture, wrap and press it evenly around skewers (or shape into long sausages by hand if no skewers). Ensure kebabs are not too thick so they cook evenly.
- Oven Method:
- Set the oven to 450°F (230°C) Shape the kebab mixture around skewers or form sausage style shapes if no skewers Place the kebabs on a rack over a baking tray to allow even cooking. Cook for 12–15 minutes,turning once halfway through. For a charred, restaurant style finish, broil for 2–3 minutes at the end.
- Grill Method:
- Use a grill pan, drizzle with ghee, and cook on medium high,turning until golden brown.This method brings out an authentic restaurant style smoky aroma without needing a charcoal grill. Perfect for cozy evenings or weekend BBQs!
Recipe Video
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Notes
- Cooking Method: For an easy option, bake the kebabs in a preheated oven at 200°C (400°F). Place them on a greased tray or lined with parchment paper, and bake for 15–20 minutes, turning once halfway through for even browning. For a smokier flavor, you can finish them under the broiler/grill for a few minutes.
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