Chicken Seekh Kebabs (Kababs)

A stack of chicken kebabs on a white platter.

5 from 1 vote

Chicken Seekh Kebabs (Kababs)

These oven-baked chicken seekh kababs are juicy, 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.

Prep Time15

Cook Time20

Marinate30

Total Time1 5

Course: Dinner, Main

Cuisine: Pakistani, Pakistani, Indian, South Asian

Servings: kebabs

Calories: 54kcal

Author: Zeeshan Shah

Equipment

bamboo or metal skewers optional

Ingredients

2 pounds ground chicken thigh meat recomended. 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 fine either by hand or 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 or else add minced garlic in the next step).
Next, add all the spices, salt, minced garlic and oil. Mix everything thoroughly with your hand and let it 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) with the ground chicken and with a chopstick in the center; shape it into an oblong shape using quick, deft movements up and down 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

1. Squeeze out the moisture from the onions. You can 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.
2. Onions tend to release more moisture in the food processor, so keep that in mind.
3. Use ground chicken thighs for best results. The fattier cut keeps them moist and juicy.
4. 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.
5. Use food-grade gloves for easy cleanup.

Nutrition