How to make Chicken Seekh Kebab

Kebabs do not need an introduction but they totally deserve one! The word could mean a lot of things but it predominantly represents the Middle Eastern meat dish made using a variety of techniques and ingredients. Staying true to the name, seekh kebabs are kebabs cooked (grilled or roasted) on a seekh (skewer). The dish is best enjoyed as an appetizer, though the same can even be had in a gravy form. This recipe tells you how to make the former non-gravy version, best enjoyed with chutneys and dips.

Course                                    Appetizer

Cuisine                                    Indian

Cook time                              30 minutes

Servings                                3-4 people


  • 250 gm goat keema
  • Oil as needed
  • 1 tbsp Vinegar
  • 50 gm tbsp fenugreek leaves chopped
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Salt
  • 1 tbsp Black pepper powder
  • ½ tbsp Garam masala
  • 50gm tbsp Coriander leaves chopped
  • 1 tsp Green Chillies finely chopped
  • Chaat masala for garnish
  • Lemon wedges for garnish

Method of making mutton Seekh Kebab

  1. In a bowl, mix keema, vinegar, fenugreek leaves, ginger-garlic paste, coriander leaves, green chillies, black pepper and salt.
  2. Refrigerate the mixture for at least 5 hours.
  3. Take a few portions of the marinated mince and roll into cylindrical shape and put the kebab in skewer.
  4. Place them on grill of a pre-heated oven and bake for 20-25 minutes.
  5. Brush some oil on kebab and let them cook from both the side for 2-3 minutes.
  6. Remove from the skewers on a plate and garnish with chaat masala and lemon wedges.
  7. Serve with mint chutney and pickled onions or salad.