Chicken Seekh Kabab Recipe
Pat the chicken dry and cut it into evenly sized bite-sized pieces and mince it properly.
Pro Tips : Use properly chilled minced chicken if making traditional seekh kabab.
Combine ginger-garlic paste, lemon juice, chilli powders, turmeric, garam masala, cumin, coriander powder, black pepper, chaat masala, coriander, green chilli, oil, and salt.
Pro Tips : Don't overwork the mixture.
Add the chicken and coat thoroughly with the marinade. Cover and refrigerate for 30 mins.
Bring the marinated chicken to room temperature for about 15 minutes and thread the pieces onto skewers.
Pro Tips : Keep the mixture cold while shaping.
Preheat a grill, tandoor, or grill pan. Cook the chicken over medium-high heat, turning regularly for even cooking.
Continue cooking until the chicken is fully cooked and develops lightly charred edges.
Brush the kababs with melted butter during the final few minutes of cooking.
Rest the kababs for 2–3 minutes, then serve hot with onion rings, lemon wedges, and mint chutney.
