Chicken Seekh Kebabs (in the oven)

These chicken seekh kebabs or kababs are moist, flavorful, and a great high-protein meal option. They are meal prep-friendly, freezer-friendly, and because they can be baked in the oven, pretty hands-free too.

Can I be honest with you? I don’t care for seekh kebab. I mean, it’s not my go-to choice at restaurants. I don’t love ground meat in general, but when it comes to Pakistani barbecue, I am more of a Tandoori Chicken, Chops, and Tikka gal.

But these seekh kebabs are different. Maybe it’s because they’re made with chicken instead of beef. Or perhaps it’s because I’m not a fan of the overpowering spices most restaurants use in their seekh kebabs. Whatever it is, I could eat these chicken seekh kebabs any day of the week!

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 the home cook who seldom has skewers on hand. And because we like to keep things quick and easy in the kitchen, we’re going to bake them in the oven! Of course, you can grill or pan-fry them if you wish.

Why you’ll love these chicken seekh kabab

• 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, so they are especially convenient for Ramadan.
• 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, eat it with a big salad, like my kale salad or Kachumbar.

What is in chicken seekh kebab?

Other than perhaps ground chicken thighs, you’ll likely have all the ingredients in your pantry. As for the ground chicken, if you have boneless, skinless chicken thighs, you can always grind them in your food processor at home. And although I prefer thighs, you can use chicken breast if that’s what you have on hand.

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.

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 like. My family likes it spicy, so I add Serrano pepper. You can even de-seed the chili or use a milder pepper like the jalapeno.

How To Make The Best Chicken Seekh Kebab

The detailed instructions are in the recipe card, but here are some basic steps:

1. Make the seekh kebab mixture. Add the ground chicken, spices, and garlic to a large bowl.

1. Chop the onions and cilantro. Finely chop the onion, squeezing out any excess moisture. Add the onion to the bowl with the chicken. Next, chop the green chili and cilantro and add them to the same bowl.
2. Mix. Combine everything with your hands and refrigerate the mixture for 30 minutes. This makes the mixture easier to work with when using skewers.

1. Shape and bake. Use a chopstick, bamboo, metal skewer, or your hands to shape the kebabs into the signature log shape and bake in a preheated oven. 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.

Some Pro Tips

• Make sure to squeeze out the moisture from the onions. You can use a cheesecloth or your hands to do this. Also, ensure all the vegetables are dry. Any excess moisture will lead to the kebabs breaking and falling off the skewer.
• Onions 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.
• 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 intermittently to prevent the kebab mixture from sticking to your hands.
• Use food-grade gloves for easy cleanup.

Storage

These kebabs stay good in the fridge for up to 5 days in an airtight container and for a month in the freezer. To reheat the kebabs on the stovetop, warm a pan with a little oil, cover, and heat until warmed through. I wouldn’t recommend microwaving these kebabs as they become dry and rubbery.

To Freeze: Freeze uncooked kebabs on a baking sheet for 30 minutes to an hour and then store them in an airtight container or zip-top bag for up to a month. When ready to bake, pop them in a preheated 400ºF/200ºC oven for 20-25 minutes.

FAQs

What To Eat With these Chicken Sheekh Kebabs

Seekh kebabs are traditionally eaten with parathas. I like to eat them with almond flour tortillas instead.

Kebabs need condiments, my Tamarind Chutney and Pea Chutney are similar to what restaurants serve with kebabs. If you feel like making a salad, make some Kachumbar to go along with it.

Or for a weeknight dinner, try my Tadka Daal and make some white rice or cauliflower rice to keep it low-carb.

More To Try

Masala Lamb Chops

Hariyali Chicken Tikka Skewers

Tandoori Chicken (on Stovetop)