Baked Chicken Seekh Kebabs

These Pakistani Seekh Kebabs are made in the oven using ground chicken and lots of spices. With 65 calories & 12 grams of protein per kebab, these are perfect for a simple macro friendly meal prep. My favorite way to enjoy them is over a bed of yellow rice!

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, but it also much more than that! Seekh Kebabs are typically made with ground meat seasoned with herbs, onions, garlic and spices.

Seekh Kebabs can be made with ground beef, chicken, lamb and turkey. For this recipe, I will be using lean ground chicken but you can choose the ground meat you are most comfortable with. Note that the cooking time will slightly vary based on the meat you use!

Ingredients you Need

• Ground Chicken: depending on your preference, you can buy pre-ground chicken or grind your own chicken. If you grind your own chicken, the mixture will be stickier and bind easier.
• 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!

Shaping the Seekh Kebabs

Traditionally, seekh kebabs are shaped by using a skewer to create the log shape. If you have a skewer available, this is absolutely a great way to share your seekh kebabs. Since I usually don’t have skewers on hand, I shape my kebabs using a more DIY method. 

• Make Balls: I start by dividing the mixture into approximately 8 balls. This allows me to make sure my kebabs will be 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. 
• Shape Logs: Once I make the balls, I prepared to roll the kebabs. Prepare your hands by making them slightly wet or greasing them with oil. This will make it easier to roll. Then, position your hands like you are about to clap. Place the chicken ball in between your hands in the clapping position. Then, more 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.

High Protein Baked Chicken Seekh Kebabs

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★★★★★

5 from 4 reviews

• Total Time: 30 minutes
• Yield: 9 Kebabs 1x
• Diet: Halal

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Description

These Pakistani Seekh Kebabs are made in the oven using ground chicken and lots of spices. With 65 calories & 12 grams of protein per kebab, these are perfect for a simple macro friendly meal prep.

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Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

Spice Mixture

• 5 Garlic Cloves, finely minced
• 1 inch ginger, finely minced
• 1/2 red onion, finely chopped
• 3 Green Chilies, or more to taste
• 1/2 cup chopped cilantro
• 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

Chicken

• 1 pound lean ground chicken (98% fat free)

White Sauce Recipe

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Instructions

1. To a bowl, add the ground chicken and use your hands to break down the chicken into a smooth mixture. Add in everything under the spice mixture section. Use your hands to to combine well.
2. Optional : Cover the mixture and refridgerate for 20-30 minutes. This will make it easier to shape the kebabs.
3. When shaping the kebabs, make sure to keep a bowl of water nearby. You will want to keep your hands clean and wet as that will make the shaping process a lot easier. If the mixture starts sticking to your hands, just wash your hands and try again.
4. Once you take the cold kebab mixture out of the fridge, 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).
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 cooked.
6. If you would like a sear or grill marks, feel free to finish them off on a hot griddle or panini press for a minute or two!

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

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