Smoky Chicken Seekh Kebab

Smoky Chicken Seekh Kebab | Chicken Kabab Recipe | How to make Smoky Chicken Seekh Kebab

Smoky Chicken Seekh Kebab | Chicken Kabab Recipe are succulent protein rich smokey kebab treats. Serve them as a starter, side or wrap them in a flatbread for a satisfying meal.

Updated on 18th May 2025 for better content and images.

So many years of cooking, I’ve come to realize that a good kebab — especially a non-vegetarian one — is judged by a few key parameters – juiciness (specially for non-veg kebabs). infused flavors, texture and accompaniments that go with them.

My Culinary Expressions – I used to make these seekh kebabs frequently during the earlier days working in the corporate world and thereafter in school. Back then, Friday was our only weekend holiday – a day packed with household chores, errands and often, parties and get togethers. If I was hosting, these juicy kebabs were always on the menu as a crowd-favorite starter. I’d would get as early as 5 a.m. to make these kebabs, so that later I could catch up with the main course preparation. Over time, they became a signature part of my weekend gatherings — simple, flavorful, and always a hit.

And here’s a little secret: despite the name, I never actually used a seekh (skewer) to make these! I simply rolled the mixture into cylindrical shapes by hand, and they turned out just as amazing.

This recipe guides you through a step by step instructions method of making Smoky Chicken Seekh Kebab | Chicken Kabab Recipe | How to make Smoky Chicken Seekh Kebab

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Why should you make

• Makes a great make-ahead starter, has a smoky flavor
• Can be frozen
• Crowd pleaser
• Protein rich snack
• Minimum oil is used
• It is versatile – make it as a starter, wrap it in wrapper or for meal

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What is Smoky Chicken Seekh Kabab

Smoky Chicken Seekh Kababs are  essentially marinated chicken mince wrapped around skewers to be shaped into logs and grilled till golden. These Smoky Chicken Seekh Kababs are delicious, juicy,  moist and succulent  This is a protein rich recipe. It  makes for a great appetizer.

Dhungar method of infusing smoky flavour enhances the taste of these Chicken  kababs.  The flavours and  charred marks on the Seekh Kababs stimulates our palate buds. Smoky Chicken Seekh Kababs are always a hit  for BBQ parties. What sets them apart is the final touch of charcoal smoke, which infuses a deep, mouth-watering aroma that brings a restaurant-style flair right to your home kitchen

Perhaps you maybe interested in some more recipes on this blog. Have a look:

Ingredients

For Measurements refer to the RECIPE CARD further below.

• Chicken – minced ( mix of thigh and breast pieces)
• Spring onions – coarsely chopped. Alternatively, you could use red or white onions.
• Coriander and mint leaves – handful, roughly chopped
• Green chillies – chopped use less if you don’t prefer spicy kababs
• Peppercorns and dried chilies – coarsely ground
• Spice powders – salt, coriander powder, red chilli powder, turmeric (haldi), garam masala powder
• Burghul– soaked in hot water and fluffed up
• Juice of one lime
• Oil for shallow frying/grill and to shape kababs

How to make Smoky Chicken Seekh Kabab

Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.

Prepping Kebab mixture

1.First, add coriander leaves, mint leaves, onions, green chilies, ginger, and garlic to a chopper and blend until finely chopped.

2. Then, except salt, add all the dry spices,burghul, and a small portion of the rinsed chicken mince. Pulse the mixture briefly until it becomes somewhat smooth. PRO TIP – Use thigh and breast chicken parts for mince.

3. Transfer this mixture into the remaining chicken mince. Add the salt and lime juice, then mix thoroughly till well combined. Cover and keep it in the refrigerator to  marinate for 1-2 hours.

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Infuse with smoke (Dhungar method)

4. For this light two small charcoal pieces on gas stove until red hot. In a small metal bowl place 4 cloves and a teaspoon of cumin seeds.

5. Keep this bowl in the centre of the chicken mince. Place the hot charcoal pieces over the spices inside the bowl. Drizzle some ghee over the hot charcoal. This will release aromatic smoke.  Immediately cover the lid to trap the smoke. After 5-7 minutes, when the smoke settles, remove the lid . Your chicken mince is infused with smoky flavor. Now proceed to shape the seekh kababs.

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Making Seekh Kababs

6. Take lime sized portion of chicken mince and work  around wooden skewers with greased hands to form seekh kababs. PRO TIP – Before using wooden skewers, soak  them in water for 1-2 hours. This prevents wooden skewers from burning while grilling.

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7. You can also make chicken seekh kababs without skewers. For this take lime sized portion of mince mixture and roll into a seekh kabab  on a greased flat surface . then gently slide it off. Make the remaining kababs in either of these two ways.

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8. Grill the kababs in a grill pan over medium flame basting them with oil as they cook. PRO TIP – You can also barbecue them or simply shallow-fry them in a skillet.

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What to serve with

Enjoy Smoky Chicken Kebab with Coriander Mint Chutney or Hot Chili Garlic Chutney. You could wrap it in a tortilla just like Paneer Frankie. Enjoy Mutton Shami Kababs with a cool Mint Lassi or Masala Boondi Lassi.

Recipe Card

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Chicken Kebab

Smoky Chicken Seekh Kababs are  essentially marinated chicken mince wrapped around skewers.These Smoky Chicken Seekh Kababs are delicious, juicy,  moist and succulent  This is a protein rich recipe. It  makes for a great appetizer.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Main Course, Snacks

Cuisine Indian

Servings 20 kebabs

Equipment

• 1 grill pan
• skewers

Ingredients

  

1 cup = 250ml

• 500 gm chicken mince mix of thigh and breast pieces
• 2 pcs spring onions coarsely chopped OR 1 small chopped red onion
• 7-8 cloves garlic
• 1/2" pc ginger chopped
• 4-5 small green chillies use less if you don’t prefer spicy kababs
• 1 to 1.5 tsp salt
• 2 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric haldi
• 1/2 tsp garam masala powder
• 1/2 tsp coarsely ground mixture of coriander seeds-black peppercorns dried red chillis
• 1 tbsp burghul soaked in hot water and fluffed up
• Juice of one lime
• oil for shallow frying/grill and to shape kababs
• fresh coriander leaves handful of roughly chopped coriander leaves
• fresh mint leaves handful of roughly chopped

Instructions

 

Prepping Kebab mixture

• First, add coriander leaves, mint leaves, onions, green chilies, ginger, and garlic to a chopper and blend until finely chopped.
• Then, except salt, add all the dry spices,burghul, and a small portion of the chicken mince. Pulse the mixture briefly until it becomes somewhat smooth.
• Transfer this mixture into the remaining chicken mince. Add the salt and lime juice, then mix thoroughly till well combined. Cover and keep it in the refrigerator to marinate for 1-2 hours.

Infuse with smoke (Dhungar method)

• For this light two small charcoal pieces on gas stove until red hot. In a small metal bowl place 4 cloves and a teaspoon of cumin seeds.
• Keep this bowl in the centre of the chicken mince. Place the hot charcoal pieces over the spices inside the bowl. Drizzle some ghee over the hot charcoal. This will release aromatic smoke.  Immediately cover the lid to trap the smoke. After 5-7 minutes, when the smoke settles, remove the lid. Your chicken mince is infused with smoky flavor. Now proceed to shape the seekh kababs.

Making Seekh Kababs

• Take lime sized portion of chicken mince and work around wooden skewers with greased hands to form seekh kababs. PRO TIP – Before using wooden skewers, soak them in water for 1-2 hours. This prevents wooden skewers from burning while grilling.
• You can also make chicken seekh kababs without skewers. For this take lime sized portion of mince mixture and roll into a seekh kabab on a greased flat surface. then gently slide it off. Make the remaining kababs in either of these two ways.
• Grill the kababs in a grill pan over medium flame basting them with oil as they cook. PRO TIP – You can also barbecue them or simply shallow-fry them in a skillet.

What to serve with

• Enjoy Smoky Chicken Kebab with Coriander Mint Chutney or Hot Chili Garlic Chutney. You could wrap it in a tortilla just like Paneer Frankie. Enjoy Mutton Shami Kababs with a cool Mint Lassi or Masala Boondi Lassi.

Notes

• Before using wooden skewers, soak  them in water for 1-2 hours. This prevents wooden skewers from burning while grilling.
• You can also barbecue them or simply shallow-fry them in a skillet.

Keyword chicken kabab recipe, chicken kebab, Chicken Seekh Kabab, Chicken seekh kabab recipe, How to make Chicken Seekh kebab, Protein kabab

FAQ

Why have chicken kebabs turned out dry

If you use only breast part pieces of chicken, the kebabs will turn out hard. Hence use a combination of breast and thighs. when is such situation add cream or ghee to the kebab mixture.

How to make ahead and freeze kebabs

After shaping the kebabs, slightly simmer them in water with a few drops of oil till water dries up. Let the kebabs cool. Then pack them in zip lock bags and place the in freezer. Five minutes just before frying take tham out from freezer. Fry the on moderate flame.

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