These chicken seekh kababs are juicy, boldly spicy, and baked in the oven in just 20 minutes. No skewers or grill needed. I often make a pot of tadka dal with rice on the side. The epitome of Pakistani comfort food.
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Can I be honest with you? I don’t care for ground meat. Seekh kebab is not my go-to choice at restaurants. But I could eat these chicken seekh kababs any day of the week. When it comes to Pakistani barbecue, I am more of a tandoori chicken, masala chops, and fish tikka type of gal.
Maybe it's because I don’t like the overpowering spices most restaurants use in their seekh kebabs, or because I prefer my ground meat juicy. Or in a curry, like this Pakistani chicken kofta curry.
What Is Seekh Kebab?
Seekh kebabs are seasoned ground meat patties traditionally cooked over a charcoal grill. The name "seekh" comes from the metal skewers they're shaped around. Popular in Pakistani and Indian cuisine, you'll find these oblong kebabs everywhere-from street vendors to high-end restaurants.
My recipe is easy for home cooks who often don’t have skewers on hand. And because we like to keep things quick and easy in the kitchen, we’ll bake them in the oven! Of course, you can grill or pan-fry them if you wish.
Prefer beef? Try my homemade beef seekh kebab.
A Quick Look at the Recipe
⏲️Ready In: 1 hour 5 minutes.
👪Yield: 24 kababs.
🍽 Calories and Protein: 54kcal, 7grams.
📋 Main Ingredients: Ground chicken, onion, green chili, cilantro, and spices.
📖 Dietary Notes: High-protein, low-carb.
⭐ Why You’ll Love It:
Meal prep & freezer-friendly. I like to batch prep these and keep them in the fridge for quick lunches. They also keep well in the freezer, making them convenient to prepare ahead of time.
Hands-free. These chicken seekh kababs are meant for the home cook. They are easy to prep and cook. They're baked and don't require skewers, making them much easier to prepare than traditional seekh kebabs.
No binders. There are no eggs or bread in these kebabs.
Healthier. Unlike red meat, chicken is a lean protein option. These kebabs are high in protein and low in calories.
Versatile. Eat it as dinner one night, then roll it in a wrap for an instant chicken kabab roll for lunch. For a low-carb meal, pair it with a large salad, such as my Winter Kale Salad or Kachumbar.
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Chicken Seekh Kabab Ingredient Notes
Ground chicken thighs: You can use chicken breast if you wish, but I have found that the fattier thigh meat keeps these chicken kebabs moist and juicy.
Minced garlic: You can use garlic cloves or minced garlic. If using cloves, add them along with the cilantro and green chili in the food processor.
I don’t add ginger to this chicken seekh kebab recipe because my husband finds it overpowering, but you can add about 1 teaspoon of minced ginger if you’d like.
Spices and Seasonings: Red chili powder, crushed red pepper, black pepper, cumin powder, coriander powder, garam masala, and salt.
The vegetables: Onion, green chili, and cilantro. You can use any green chili pepper you prefer. My family likes it spicy, so I add Serrano pepper. You can even deseed the chili or use a milder pepper, such as the jalapeño.
How To Make Chicken Seekh Kababs in the Oven
The detailed instructions are in the recipe card, but here are some basic steps:
Step 1: Chop the ingredients. Finely chop the onion, squeezing out any excess moisture with a cheesecloth.
Then use the same processor to chop the cilantro and green chili.
Step 2: Add the onion to the bowl along with the chicken, spices, and minced garlic. Next, chop the green chili, cilantro, and garlic cloves if using and add them to the same bowl. Blend till fine.
Step 3: Mix. Add the green chili mixture to the bowl, combine all the ingredients with your hands, and refrigerate for 30 minutes. This makes the mixture easier to shape.
Step 4: Shape the kabab. Use a chopstick, bamboo skewer, metal skewer, or your hands to shape the kebabs into the signature log shape. I usually use a chopstick as a guide and shimmy the kebab off of it before laying it down on a parchment-lined baking sheet.
Step 5: Bake in a preheated 450ºF oven for 20 minutes, flipping midway.
Step 6: Serve with chutney, onions, and tomatoes.
Pro Tips
- Squeeze the moisture out of the onions. Use cheesecloth or your hands to do this. Also, ensure all the vegetables are dry. Any excess moisture will cause the kebabs to break and fall off the skewer.
- Onions release more moisture when processed in a food processor, so keep that in mind.
- Use ground chicken thighs for the best results. The fattier cut keeps them moist and juicy.
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning in the oven.
- Keep a small bowl of water nearby when handling the kebabs, and wet your hands periodically to prevent the kebab mixture from sticking.
- Use food-grade gloves for easy cleanup.
Oven-Baked Chicken Seekh Kabab FAQs
Seekh kababs fall apart when there is too much moisture present. Make sure you remove all moisture from the onions. Remember that onions chopped in a food processor tend to release more moisture than hand-chopped onions.
Yes, chicken seekh kabab is healthier compared to beef. Chicken is a leaner protein source compared to red meat. These chicken seekh kebabs are also low in calories and carbohydrates, as they contain no breadcrumbs or other flour-based binders. Making them gluten-free as well.
These kebabs stay good in the fridge for up to 5 days in an airtight container and for up to 1 month in the freezer. To reheat the kebabs on the stovetop, warm a pan with a small amount of oil, cover it, and heat until the kebabs are warmed through. I wouldn’t recommend microwaving these kebabs, as they tend to dry out and become rubbery.
Yes, you can freeze cooked or uncooked chicken seekh kebabs. To freeze uncooked kababs, place them on a baking sheet for 30 minutes to an hour in the freezer, then store them in an airtight container or a zip-top bag for up to a month. When ready to bake, place them straight from the freezer in a preheated oven at 400°F/200 °C for 20-25 minutes.
Seekh kebabs are made with ground meat, while shish kebabs are made with meat cubes. Seekh kebabs are a staple of Pakistani and Indian cuisine, while shish kebabs are commonly found in Middle Eastern cuisine, especially Turkish cuisine.
Seekh kebabs are traditionally eaten with parathas. I like to eat them with almond flour tortillas instead. Kababs often require condiments; my Tamarind Chutney and Pea Chutney are similar to what restaurants serve. If you feel like making a salad, make some Kachumbar to accompany it.
And if you’re entertaining, make this easy chicken haleem and some chana chaat to complete the menu!
More Kabab and Tikka Recipes to Try
If you tried these oven-baked chicken seekh kababs or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments. I love hearing from you! You can also follow me on Pinterest or subscribe to our newsletter to get more deliciousness straight to your inbox!
Chicken Seekh Kebabs (Kababs)
Equipment
- Wooden chopstick
Ingredients
- 2 pounds ground chicken thigh meat recommended. See note.
- 1 onion finely chopped
- 1 green chili pepper Serrano or Jalapeno
- 1/4 cup cilantro packed
- 2 teaspoons minced garlic or 2 cloves of garlic
- 2 teaspoons salt
- 2 teaspoons red chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon coriander powder
- 1 teasoon cumin powder
- 1/4 teaspoon garam masala
- 1 tablespoon neutral oil
Instructions
- Add the ground chicken to a large bowl. Chop the onion finely either by hand or in the food processor, and squeeze out all the moisture. Add it to the bowl with the chicken, and then, in the same processor, chop the green chili, cilantro, and garlic cloves (if using; otherwise, add minced garlic in the next step).
- Next, add all the spices, salt, minced garlic, and oil. Mix everything thoroughly by hand, then marinate in the fridge for at least 30 minutes to overnight. This will make the kebabs easier to work with.
- Once ready to bake, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Form a medium-sized ball (1/4 cup) of the ground chicken and insert a chopstick in the center; shape it into an oblong shape with quick, deft up-and-down movements along the chopstick so that the meat is even. Slide the kebab off the chopstick and lay it on the baking sheet. Continue till you run out of the meat. You should get about 24 medium-sized kebabs.
- Bake for 20-25 minutes, flipping the kebabs midway. Use a meat thermometer to check the doneness: 165ºF for chicken. Once ready, enjoy with chutney and some kachumbar.
Notes
-
- Squeeze the moisture out of the onions. Use cheesecloth or your hands. Also, ensure all the vegetables are dry. Any excess moisture will cause the kebabs to break and fall off the skewer.
- Onions tend to release more moisture in the food processor, so keep that in mind.
- Use ground chicken thighs for best results. The fattier cut keeps them moist and juicy.
- Keep a small bowl of water nearby when handling the kebabs, and wet your hands intermittently to keep the kebab mixture from sticking.
- Use food-grade gloves for easy cleanup.
Shah Zeeshan says
Great for meal prep! I make these in batches and use them to make wraps for my kids’ lunches.