Easy Chicken Seekh Kebab
Easy Chicken Seekh Kebab is a family-friendly recipe that can be made ahead of time and enjoyed with rice, with salad or as a wrap.
It's funny and frustrating when you set a day aside specifically for recipe testing/photography and the very same day, all of your recipe fails. Not to mention the crappy weather. It's almost like the universe is telling you to just stop and do something else..anything but cooking + taking pictures. Being a stubborn self, I may or may not have continued experimenting and eaten way too much chocolate and pumpkin from all the failed recipes. When dinner rolled around, I knew I had to eat something more substantial, which explains these Easy Chicken Seekh Kebabs. These are adapted from my easy chicken kebabs with few variations in spices and cooking method. I love both the kebabs as they can be eaten with rice, naan, or with salad. I am not an expert when it comes to any particular cuisine or cooking so I not going to claim these to be authentic 'seekh kebab' or anything like that.
One thing I know for sure is 'seekh kebab' is made with ground meat (such as beef, chicken, or lamb) with spices and threaded on skewers. They are traditionally grilled in a tandoor but for practical purposes, most people rely on grill pan (like I do for my chicken tandoori) or oven. Having a tandoor in my house would be a dream come true, not even kidding. Before I get you all excited about easy chicken seekh kebabs, I'd like to give you a heads up that threading kebabs onto a skewer could be therapeutic or frustrating (at first). Just make sure to use ground meat with some fats so it can hold the shape and squeezing out excess moisture from onion/ginger/garlic paste helps as well.
Easy chicken seekh kebab is certainly a family-friendly recipe that will be enjoyed by both kids and adults...kebabs can be assembled into a salad bowl, or served with grains of your choice, or as a wrap with naan (or your fav bread). For all my meal planner folks, you can assemble + cook them ahead of time to make dinner easy peasy. Simply reheat them on a pan or microwave them right before serving.
As a food blogger, recipe fail is an inevitable part of this gig but it could be so draining at times that you start doubting if it's the right field to pursue? Food blogger friends - you go through that right? But when one of your all time fav recipe gives you an inspiration to create a new recipe + beautiful photographs, that's when you realize why you love the world of food blogging. For me, it's always been my love for simple, wholesome, approachable food that I can proudly share via this crazy world of internet with all of you..
If you make Easy Chicken Seekh Kebab, I'd love to hear how you like them..Please share them with me via instagram with #foodpleasureandhealth
Easy Chicken Seekh Kebab
Author: Dixya @Food, Pleasure, and Health
- 1 lb ground chicken (use the one with both dark and white meat)
- 1 medium onion
- 3 garlic cloves
- 1 small knob of ginger
- 2 tablespoon canola oil
- 2 tablespoon garam masala (or use 1 tablespoon cumin powder, 1 tablespoon coriander powder)
- 1 teaspoon red chili powder or 1 serrano pepper (finely chopped), optional for added heat
- 1 teaspoon salt, pepper
- In a food processor, pulse onion, ginger, and garlic until it almost becomes a paste but not liquid. Squeeze out excess moisture from the mix.
- In a large bowl, combine chicken, onion-garlic mix, garam masala, chili if using, salt, pepper, and oil.
- Allow it to rest at least an hour in the refrigerator.
- Soak skewers in water to prevent burning prior to threading meat into it.
- Preheat the oven to 425F.
- Take a small handful of ground meat mix in your hand. Use one hand to hold a skewer and another to roll ground meat around it. I would recommend working your way from bottom to the top.
- Gently squeeze a handful of ground meat mixture at a time and use more as needed. Periodically, roll the skewer with ground mix on a flat surface to help maintain it's shape.
- Place them on a lightly greased baking rack with baking tray under it to catch drippings.
- Bake for 20-25 minutes, rotating every 10 minutes or so until it is fully cooked and looks golden brown.