Chicken seekh kebabs

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Kebabs are a gift to us from the Mughals. And there are so many different varieties of them in the mughlai cuisine. While all of them are equally scrumptious, I am sharing with you a recipe that is my favourite. My chicken seekh kebabs are not only juicy and delicious but so easy to make as well. Though the ingredients list is lengthy, the process is super simple. So, seekh means skewers. Therefore, seekh kebabs are basically, shaped and skewered mince meat. And it is the skewers that give them their signature cylindrical shapes.

Kebabs are a very popular Indian street food. Especially in those regions that have had a prominent Mughal influence. For example, Delhi, Uttar Pradesh, Madhya Pradesh etc. They make for yummy appetisers and finger foods. Serve them with a spicy mint chutney and you will have a happy crowd around you. When serving as a party snack, you could cut the kebabs in inch long pieces, as well. This just makes it easier to have while moving around.

Furthermore, I love these so much that I also can have them for lunch and dinner. And in that case, I add some fresh salad and breads on the sides, as well. In fact, that is exactly how I have served them in the pictures you see. Let me tell you, these  melt in the mouth chicken seekh kebabs, sandwiched between chutney laden breads, taste divine!

Also check,

Paneer kebab with vegetables

Kolkata style egg chicken roll

Nadru ke kebab (lotus stem kebabs)

Easy recipe

These popular kababs are so straight forward to make, that you could easily make it even for your weeknight dinners. This is just a two step recipe. The first step is marinating the chicken mice or keema and the second is to shape and cook them. So, you could marinate the meat mince the previous evening for your evening dinner. You could also use mutton or lamb mince for the recipe. While these chicken seekh kebabs are not really high on heat, you could adjust it to your taste. However, they are extremely fragrant and  flavoursome. The whole combination of whole spices along with the herbs like mint and coriander, is a heart winner.

If you don’t have metal skewers, you could used the bamboo ones as well. However, make sure to soak them in water for 15-20 minutes before using them. This is because, if you are going to cook the kebabs on the skewers, they may burn. Although, in my recipe I have removed them before proceeding to cook. Nonetheless, if you do not have skewers, you could shape them in cylinders, using your palms as well.

Serving suggestion

Serve the yummy chicken seekh kebabs with spicy chutneys. I like it that way since the kebabs themselves, aren’t high on heat. You can find my red chili chutney recipe here. And my mint chutney recipe is given here.  If you aren’t much for spice, you could make a mild, chilled yoghurt dip too. Simply whisk some yoghurt with pink salt and roasted cumin seeds powder, until smooth. This also pairs well with the kebabs.

So, I am hoping you will try this easy yet awesome kebab recipe out and love it too!

Eat hearty!