Spicy Chicken Seekh Kebabs Recipe

Indian cuisine · 336 calories

About this recipe

Spicy Chicken Seekh Kebabs are a quintessential Indian snack known for their bold flavors and juicy, tender texture. Made with minced chicken, aromatic spices like cumin and coriander, and a hint of fresh green chilies, these kebabs pack a punch in every bite. The addition of rice flour keeps them gluten-free while providing structure, and the tangy lemon juice brightens the overall flavor profile. Grilled to perfection, these kebabs are easy to make and perfect for sharing. Whether served with mint chutney or tamarind dip, they add a delightful touch to any meal or gathering while delivering a healthy dose of protein for your body's recovery and energy needs. A perfect choice for spice enthusiasts and lovers of grilled delicacies!

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • medium Chilli Green Long
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • - Cumin Seed
  • - Coriander Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 250 ml Keya Lemon Juice
  • 500 ml Oil (For Frying)

Instructions

  1. 1. In a large mixing bowl, combine minced chicken, rice flour, ginger paste, garlic paste, and finely chopped coriander leaves.
  2. 2. Add ground cumin, ground coriander, red chili powder, and salt to the mixture, ensuring even distribution of spices.
  3. 3. Finely chop green chilies and add them to the mix for a medium spice level. Adjust based on taste preference.
  4. 4. Pour lemon juice into the mixture, then knead everything together until well combined and sticky.
  5. 5. Divide the mixture into equal portions and shape them around skewers to form long cylindrical kebabs.
  6. 6. Preheat a grill or grill pan to medium heat and lightly brush with vegetable oil to prevent sticking.
  7. 7. Place the kebabs on the grill and cook for 6-8 minutes on each side until golden brown and cooked through.
  8. 8. Rotate the skewers regularly to ensure even cooking and avoid burning any side of the kebabs.
  9. 9. Once cooked, remove the skewers and let the kebabs rest for 2 minutes before serving.
  10. 10. Serve hot with mint chutney or a tangy tamarind dip for extra flavor.