Baked Chicken Seekh Kebabs

These healthier homemade chicken seekh kebabs are super juicy & made in the oven. All you need is ground chicken, chopped veggies & lots of spices. They’re low calorie, high protein, only take minutes to prep & can be made without a skewer.

I made this today and it was a huge hit with my Pakistani family! My dad said he’s been looking for a recipe with a taste like this! Success!

Why this recipe?

There’s so many recipes to make seekh kebabs out there, so why this one? Here’s some reasons I love this recipe & keep coming back to it.

Only a Couple Ingredients! Lots of desi recipes often call for many ingredients, but one wouldn’t be simpler. Grab your spices, onion, ginger and garlic from the pantry and all you’ll need to buy is some ground chicken.

High Protein & Versatile. Getting in your protein can be a struggle, I get it. These seekh kebabs are high in protein and can be used in a bunch of different ways throughout the day. Turn them into Kati rolls, add them to sandwiches, eat them with yellow rice or just snack on them with mint chutney on the side.

Extremely beginner friendly. This recipe is super quick and super simple to make, even if you have no experience in the kitchen. It’s as easy as mix, shape and bake.

What is Chicken Seekh Kebab? 

Seekh Kebabs are a popular street food in Pakistan, India and many other South Asian countries. The word “seekh” means skewers and the work “kebab” typically refers to meet that is grilled. So, basically “seekh kebab” in skewered meat that is grilled! Seekh Kebabs are typically made with ground meat seasoned with herbs, onions, garlic and spices.

There’s a lot of different ways to make seekh kebab, whether you want to use a base of ground beef, chicken, lamb or turkey. Although they’re all similar, the way you prepare each one & the general flavor profile actually varies based on which meat you use! Especially when you’re working with a lean meat like ground chicken, you need to make sure you don’t dry out the chicken or turn it rubbery. Don’t worry, we’ll get into how to keep those chicken seekh kebabs juicy, healthy and lean.

Ingredients you Need

• Ground Chicken: depending on your preference, you can buy pre-ground chicken or grind your own chicken. I personally just buy ground chicken cause it’s easier.
• Raw Onion, Chilies & Garlic: I prefer red onion but yellow onion works too!
• Spices: this recipe is all about the spices : coriander powder, turmeric powder, cumin powder, black pepper, garam masala and red chilli powder. 
• Fresh Cilantro: an absolute must!

How to Make Chicken Seekh Kebabs

1. First, make the mixture by mixing together the ground chicken with grated garlic, grated ginger, onion, cilantro and spices. Mix it up really well with your HANDS to it’s well incorporated. I like to refrigerate for 30 minutes so it’s easier to work with.
2. Now, it’s time to shape those seekh kebabs! I included pictures below to help.

How to Shape the Seekh Kebabs without Skewers

Traditionally, seekh kebabs are shaped by using a skewer to create the log shape. If you have a skewer available, you can definitely still make seekh kebabs. Since I usually don’t have skewers on hand, I shape my kebabs using a more DIY method. 

First, make the balls. I start by dividing the mixture into approximately 10 balls. This helps me keep the kebabs similar size, because otherwise I end up with some really large ones and some tiny ones. Keeping them the same size makes sure they all cook evenly. 

Then, squeeze slightly to make it more oval-shaped. Slowly move up and down to elongate the kebab. You can also place it between your hands in the clapping position. Then, move your one hand forward and one hand back alternating. The ball will start to lengthen into a log shape.

How To Make Yellow Rice

Making yellow rice is a simple way to elevate a simple meal into something you will look forward to. I love to serve these kebabs over a bed of yellow rice using the simple recipe below. (make 3 servings)

1. Add 1 cup Basmati Rice to a pot with 1/4 tsp turmeric powder, 1/2 tsp cumin powder and a large pinch of salt. Toast on medium heat for 1-2 minutes.
2. Add in 2 cups of water or broth and bring to a boil. Then, cover and reduce the heat to low. Cook until all the water is absorbed and cooked through. Once the rice is completely cooked, if there is excess water, just drain it out.

FAQ

Can I make seekh kebabs without skewers?

I wrote out step by step directions to shape the seekh kebabs without skewers above. I honestly never used skewers cause it’s not something I have on hand.

My mixture is falling apart. What do I do?

It sounds like you might be using ground chicken with higher fat content. This recipe calls for LEAN ground chicken to avoid any extra fat or moisture while forming and cooking the kebabs. You have a few options now. You can either form them into flat patties (kind of like mini burger patties) or add some breadcrumbs to soak up any extra moisture.

Can I addd extra veggies to this?

Yes you can BUT make sure to grate the veggies and then squeeze out any water. Any sort of excess moisture will make the moisture really hard to work with and keep from falling apart.

How many calories are in the Chicken Seekh Kebab?

This recipe makes 10 Seekh kebabs and each one has 60 calories.

How much protein is in each Seekh Kebab?

Each seekh kebab has 10g of protein! I usually have 2-3 as a part of my meal which adds an easy 20-30 grams of protein per meal.

How do I store seekh kebabs?

Let the kebabs cool completely and place them in an airtight Tupperware container. Then, you can store them in the fridge for up to a week!

Can I freeze seekh kebabs?

Yep! You should shape the kebabs & freeze them individually first. Just place them on a tray without touching each other and freeze for 1 hour. Then, pout them all into a container or bag and freeze for up to 2 months. When you’re ready to use, let it sit in the refrigerator for 5-6 hours and then bake until completely cooked.

More High Protein Chicken Recipes

• Masala Chicken Drumsticks
• Angaarey Chicken Tikka Skewers
• Yogurt Marinated Chicken
• Halal Cart Chicken Over Rice

High Protein Baked Chicken Seekh Kebabs

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★★★★★

5 from 6 reviews

• Total Time: 30
• Yield: 10 Kebabs 1x
• Diet: Halal

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Description

These healthier homemade chicken seekh kebabs are super juicy & made in the oven. All you need is ground chicken, chopped veggies & lots of spices. They’re 50 calories & 1o grams of protein per kebab making them a great macro friendly option to add to your dinner rotation.

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Ingredients

Scale

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• 1 pound lean ground chicken (98% fat free)
• 5 Garlic Cloves, grated
• 1 inch ginger, grated
• 1/2 red onion, grated
• 3 Green Chilies, finely chopped (or more to taste)
• 1/2 cup cilantro, finely chopped
• 3/4–1 tsp salt
• 2–4 tsp red chili powder, or to taste
• 2 tsp coriander powder
• 1/4 tsp turmeric powder
• 2 tsp cumin powder
• 2–3 tsp garam masala
• 1 tsp ground black pepper
• 1 tbsp ghee

White Sauce Recipe

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Instructions

1. Grate the onion and squeeze out ALL the water from it using a cheesecloth of paper-towel. 
2. To a bowl, add the ground chicken and use your hands to break down the chicken into a smooth mixture. Add in the grated onion & everything else except the ghee. Use your hands to combine well & make sure everything is smooth..
3. Optional : Cover the mixture and refridgerate for 20-30 minutes. This will make it easier to shape the kebabs.
4. Add the ghee to the mixture, mix well and start shaping! Make 9 equally sized balls. Then, use your hands to shape them into logs. To make the logs, place your hands like you are about to clap and place the ball in between. Make sure to have slightly wet hands or greased hands. Then, move your hands forward and backward alternating to roll out a log (approx 6 inches long). (if you’re having trouble, I wrote out a step by step guide to shaping the kebabs above)
5. Preheat the oven/airfryer to 350 F. Place the kebabs on a parchment lined baking sheet and airfry/bake for 10 minutes. Flip and airfry/bake for another 5-15 minutes, or until completely cooked.
6. I love to finish them off on a hot griddle or panini press for a minute or two to get that char but you don’t need to! It’s ready to eat now 🙂

If you make this recipe, be sure to tag me @eatsbyramya or DM me a picture & let me know how it went!

Notes

• step by step guide to shaping the kebabs listed above

• Prep Time: 10
• Cook Time: 20
• Category: Meal Prep
• Method: Airfryer
• Cuisine: Indian & Pakistani