Juicy Chicken Seekh Kebabs with a Simple Hack
There’s something deeply comforting about the smell of kebabs sizzling in the oven. The spices, the aroma, the golden crust. It’s the kind of food that brings everyone to the kitchen before dinner is even ready. I’m sharing one of my favorite weeknight go-tos: Chicken Seekh Kebabs, made with a flavor-packed mix and a mess-free shaping trick using a Ziploc bag.
These kebabs are everything you want them to be: juicy, tender, and full of bold, warming spices. Whether you serve them with naan and chutney, or pair them with a fresh salad and rice, they always manage to steal the spotlight.
I like to make a big batch and keep them in the freezer. They’re perfect for quick weekday lunches or when weeknights get hectic.
What Makes These Chicken Seekh Kebabs So Good?
It starts with the mix. Fresh herbs, crushed spices, aromatics, and just the right amount of heat come together to create a mixture that’s deeply flavorful without being overpowering. Whether you’re using ground chicken or any minced meat of your choice, this recipe is incredibly flexible.
But here’s what really sets this version apart: instead of getting your hands sticky while shaping each kebab, we use a simple kitchen hack. A piece of parchment or a cut-open Ziploc bag acts as your work surface, helping shape the mixture into perfect seekh kebabs with minimal mess. No skewers, no fuss! Just clean, easy prep that feels almost therapeutic.
Chicken Seekh Kebab
Ingredients
- 1 slice of bread sourdough works beautifully
- 1.5 tsp salt
- 2 tsp crushed cumin seeds
- 1 tbsp crushed coriander seeds
- 1 tsp turmeric
- 1 tsp crushed red chili adjust to taste
- 2 inch piece of ginger
- 4 garlic cloves
- 1 medium onion
- A handful of fresh mint leaves
- 1 cup chopped cilantro
- 1 green chili adjust to taste
- 8 boneless chicken thighs or 750g minced meat of choice
- Oil for brushing
Instructions
- Start by soaking your slice of bread in warm water. Let it sit for a few minutes, then squeeze out all the water, this gives the kebabs that soft, juicy texture without making them fall apart.
- In a food processor, blend everything (except the oil) until you have a smooth, sticky mixture. You want it to hold its shape but still be soft enough to bite into without effort.
- Now for shaping: grab a scoop of the mixture and place it on a piece of parchment or cut ziplock bag. Fold one side over, then use a dough scraper (or even a spatula) to gently press the meat toward the center while holding the base of the paper. It’s a neat little trick that makes them look clean and even without getting your hands messy.
- Grease a baking tray, preheat your oven to 500°F (260°C), and line up your kebabs. Brush the tops lightly with oil and bake for 12–15 minutes, then broil for an extra minute to get those crispy, golden edges.
- Optional but highly recommended. If you want that unmistakable smoky street-style flavor, here’s a trick: heat up a piece of charcoal until it’s red hot. Place it in a small foil cup or heatproof bowl in the center of your tray, drizzle a bit of oil on it, then quickly cover the tray to trap the smoke. Let it sit for a few minutes while the kebabs soak in that aroma. It makes a world of difference.
Why You’ll Love Making These at Home
Seekh kebabs might seem like something you’d order from a restaurant or enjoy at a family gathering, but once you try making them yourself, you’ll see how easy (and rewarding) it can be. This recipe is ideal for meal prep too. You can make the mix ahead, shape and freeze them, and cook them straight from frozen on busy nights.
The oven-baking method keeps it simple and consistent. Plus, a quick broil at the end gives them that irresistible charred finish. No grill required! And if you want to go a step further, a piece of hot charcoal with a drop of oil, covered for a few minutes, adds a smoky touch that takes things to another level.
A Recipe That Grows With You
One of the things I love most about this recipe is how easily it can evolve. You can adjust the herbs, spices, or protein depending on what you have. It’s great for experimenting or adding your own twist.
If you’re just getting into cooking or looking to expand your collection of reliable, flavorful recipes, this one’s a keeper. It’s the kind of dish that feels nostalgic and new all at once, especially with that neat little Ziploc trick that makes the process feel fun rather than fussy.
Cook, Share, and Enjoy
At gourm8, we’re all about recipes that are made with heart and served with joy. These Chicken Seekh Kebabs are exactly that. Try them out, make them your own, and most of all, enjoy the process!
If you try them, tag me @gourm8_ – I’d love to see how they turn out in your kitchen.
