Chicken Seekh Kabab

This #Ramzan try this simple Chicken Seekh Kabab Recipe.

Our home chef Shahnaz Shahid says that “The real taste is in your hands, whatever you make with love and affection is always appreciated”.

Mrs. Shahnaz Shahid promises to share more recipes from her treasure chest. We are grateful to her for taking out time to visit our studio all the way from Hyderabad.

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  • Minced meat ½ kg
  •  Fried onion 1
  •  Gram flour 2 Tablespoon
  •  Salt 2 Teaspoon
  •  Dried pomegranate seeds powder 1 ½ Teaspoon
  •  Garlic+Ginger paste 1 Tablespoon
  •  Coriander + cumin (roast and grind) powder 1 Teaspoon
  •  Red chili powder ½ Tablespoon
  •  Garam Masala 1 Teaspoon
  •  Green chili chopped 2
  • Coriander leaves ½ Bunch
  •  Cooking oil Required for shallow frying


Take a bowl add minced meat, fried onion, gram flour, salt, and pomegranate seeds, ginger garlic paste, garam masala, coriander and cumin powder, red chili powder, green chili and coriander leaves.

Mix them well with hands or spatula and refrigerate mixture for 45 minutes.

To prepare seekh, add mixture on skewers with hands and press properly for the grip and make seekh kababs.

Put little oil in a pan and place the skewers on it.

Keep rotating so they get evenly cooked.

Serve them with your favorite dip or chutney.


If you are using wooden skewers, soak them in water for two hours before using. If you wish to use iron seekh than heat it and than place kabab carefully on the sticks for better grip.

If you want to keep seekh kabab for future use, you can shallow fry them and keep them in an airtight box or shopper for 1-2 weeks. When you have to serve take them out and reheat them and serve.

You can fry, grill or bake these seekh kababs. For baking preheat oven at 180 degrees C and bake the seekh kabab for 15-20 minutes.

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