Chicken Seekh Kabab

Our Chicken Seekh Kabab is proof that white meat can hold its own on the grill. Finely minced halal chicken is blended with a vibrant mix of herbs, spices, and a touch of cream cheese to maintain moisture and richness during cooking. The result is a kabab that’s lighter than beef but equally satisfying — beautifully browned on the outside, tender and aromatic within. Ideal for weeknight dinners, BBQ evenings, or as a filling for naan wraps with garlic sauce and salad.

Ingredients

Halal chicken mince, onion paste, green chili, fresh coriander, ginger-garlic paste, cream cheese, cumin, red chili, garam masala, egg, salt.

Cooking Instructions

Tawa / Flat Pan (Recommended)

1. Thaw at room temperature for 20–30 minutes.
2. Heat tawa on medium-high with 1–2 tablespoons of oil.
3. Cook kababs for 10–12 minutes total, turning every 3 minutes to brown all sides.
4. Chicken seekh kababs should reach an internal temperature of 75°C (165°F).

Grill / BBQ

5. Thaw fully before grilling.
6. Grill over medium heat for 10–12 minutes, turning regularly.
7. Chicken can dry out over high heat — keep flame medium.

Oven Broil

8. Broil at 210°C for 10–13 minutes, flipping once halfway.

💡 Tip: Adding a small amount of cream cheese or oil into the raw kabab mix before shaping is the professional trick to keeping chicken seekh kababs moist on the inside.