A deeply flavorful, oven-baked version of a classic street food favorite – juicy, smoky, and perfect for weeknight dinners or weekend feasts.
Some recipes aren’t just food, they’re mood-setters. These chicken seekh kebabs are one of those. Fragrant, golden, just spicy enough, and smoky if you want them to be. They’re the kind of thing you start craving before they even come out of the oven.
Traditionally cooked over open flames and sizzling skewers, seekh kebabs are a staple in South Asian street food, and for good reason. They’re packed with herbs, spices, and all the good stuff. But here’s the twist: this version comes together entirely in your kitchen, no grill needed. Just your oven, a food processor, and a few pantry staples.
Chicken Kebab
Ingredients
The Flavors
- 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
- 3 garlic cloves
- 1 medium onion
- A handful of fresh mint leaves
- 1 cup 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, they’ll thank you for it. Bake for 12–15 minutes, then broil for an extra minute to get those crispy, golden edges.
Optional but Highly Recommended
- 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.
These kebabs are amazing with warm naan, cool raita, a squeeze of lemon, or wrapped in a soft flatbread with crunchy onions and chutney. They’re also fantastic the next day, reheated or tucked into a sandwich.
These chicken seekh kebabs are everything I want from a recipe: flavor-packed, easy to batch-make, freezer-friendly, and impressive enough to serve guests. But the real win? They come together in under an hour and bring the taste of open-flame cooking right into your kitchen. No smoke alarm drama required.
If you try them, tag me @gourm8 – I’d love to see how they turn out in your kitchen.
