Chicken Seekh Kabab Recipe Pakistani style

chicken seekh kabab a culinary staple of the Indian subcontinent. Itboasts a rich history tracing back to the region’s vibrant past.

how the name Seekh kabab originated?

The very name “seekh” originates from the Urdu and Hindi word for skewer. It is a testament to the traditional method of preparing this dish where spiced minced meat is shaped around metal rods. These metall rods with marinated mince then cooked over an open flame. This direct connection between the name and the cooking process underscores the historical importance of skewers in the dish’s identity. Recipes that involve cooking the meat without skewers represent more contemporary adaptations of this classic preparation. Across India and Pakistan, seekh kebab has achieved widespread popularity, becoming a quintessential street food enjoyed by countless individuals. This pervasive presence across different regions and culinary landscapes suggests a remarkable adaptability, with local ingredients. The taste preferences influencing the various forms the dish takes. Street vendors, often develop their own unique, and frequently simpler, versions to cater to the demands of fast-paced urban life.

Why we mostly use chicken meat for making seekh kabab

Among the various meats used to prepare seekh kebab, chicken has emerged as a particularly favored option. Its appeal lies in its flavorful yet relatively lighter character compared to the more traditional lamb or beef. This shift towards chicken reflects modern dietary trends where leaner protein sources are often preferred, highlighting the recipe’s inherent versatility in accommodating diverse meat choices based on both availability and a growing consciousness towards health. This report aims to provide a comprehensive exploration of chicken seekh kabab recipes, delving into the essential ingredients, detailed preparation techniques, a variety of cooking methods, diverse flavor profiles, suggested serving accompaniments, and notable regional adaptations that contribute to the rich tapestry of this beloved dish.

The Essential Ingredients and Spices: Building the Flavor Profile for cooking chicken seekh kabab in Pakistani style.

Chicken meat

The very essence of a flavorful chicken seekh kebab lies in the careful selection and combination of its core components, starting with the ground chicken itself. The proportion of fat within the ground chicken plays a pivotal role in determining the final juiciness and overall texture of the cooked kababs. Recipes often recommend using ground chicken thighs, which naturally possess a higher fat content, leading to more succulent results. However, for those seeking a healthier alternative, lean ground chicken breast is also frequently used, although this might necessitate the inclusion of additional fat, such as ghee or butter, or binding agents like breadcrumbs or besan to compensate for the lower fat content and prevent dryness.

Onions

Beyond the chicken, a medley of aromatics forms the foundational flavor base of the seekh kebab. Onion, in its various forms – be it the mild sweetness of shallots, the sharp bite of red onion, or the versatile flavor of yellow onion – is a ubiquitous ingredient. Preparation methods range from finely chopping to grating, with the crucial step of squeezing out any excess moisture often emphasized. The choice of onion type and the technique of moisture removal are critical as they directly impact the texture of the kababs, preventing them from becoming too wet and subsequently falling apart. Grated onion tends to release more moisture compared to finely chopped, making the squeezing step particularly important. Shallots, with their subtler flavor, offer a different aromatic dimension compared to the more pungent yellow or red onions.

In my opinion,to be on safer side,I recommend to use fried onions. They will give better taste and good binding capacity to chicken kababs. We will use caramalize or brown onion because this step will evaporate water from onion and make them tastier. These fried onions will enhance the meaty taste of seekh kabab and there will be no crunchy onion inside chicken seekh. 

Ginger and garlic,

whether freshly minced or used as a paste, are indispensable for adding their characteristic warm and pungent notes. Some culinary experts suggest that freshly minced ginger and garlic impart a superior flavor compared to pre-made pastes.

green chillies

For a touch of heat, green chilies are finely chopped and incorporated into the mixture, with the quantity adjustable to suit individual spice preferences. The specific type of chili used can also influence the level and nature of the heat.

Fresh herbs

Finally, fresh herbs, most notably cilantro and often mint, contribute a vibrant freshness and aromatic complexity to the dish. The ratio of cilantro to mint can vary depending on regional or personal tastes.

What are spices use for making chicken seekh kabab

The true character of chicken seekh kebab emerges from its distinctive blend of spices. Garam masala, a cornerstone of Indian cuisine, is almost always included, lending its warm and aromatic complexity. Many recipes advocate for the use of homemade garam masala to achieve a more authentic and nuanced flavor. Cumin powder and coriander powder provide earthy and warm undertones , with some recipes favoring roasted versions for a deeper, more intense flavor. Whole coriander seeds are also sometimes used, either added whole or coarsely ground to introduce a subtle crunch and enhanced aroma.

For color and varying degrees of heat, chili powder or paprika is typically included. Kashmiri chili powder is particularly valued for its ability to impart a vibrant red hue with only a mild level of spiciness. Some recipes also incorporate chili flakes for an added textural element and a more pronounced heat. Turmeric powder is often added for its characteristic yellow color and subtle earthy flavor , and it is also recognized for its potential health benefits.

Chaat masala, with its tangy and savory notes, is another common addition, often sprinkled on the kababs after cooking to enhance their flavor. Beyond these core spices, other aromatic elements such as black pepper, cumin seeds, coriander seeds, turmeric, and chili flakes might be included depending on the specific recipe. Some recipes even detail the process of creating a fresh seekh kebab masala from scratch by toasting and grinding whole spices like coriander seeds, cumin seeds, cloves, black peppercorns, cinnamon stick, black cardamom seeds, and dried Kashmiri chilies. This method allows for a more intense and freshly aromatic spice profile compared to using pre-ground alternatives.

Binding agents: How to prevent chicken seekh kabab from falling apart

In some instances, binding agents such as besan (chickpea flour), breadcrumbs, or an egg might be incorporated into the chicken mixture. These ingredients are particularly useful when working with leaner ground chicken or if the mixture tends to be too wet, helping to improve the texture and prevent the kababs from breaking apart during shaping and cooking. Besan also contributes a subtle nutty flavor. If you think your kabab mixture get so soft to handle then use freshly prepared bread crumbs. Let it rest for one hour and then cook with method of your choice.

Flavour enhancers

Finally, other flavor enhancers like lemon juice, which adds a crucial touch of acidity to brighten the overall flavor, and oil or ghee, which contributes moisture and richness, are frequently included. Ghee, in particular, is often favored for its distinct aroma and rich flavor. Optional additions such as finely shredded carrots or chopped nuts like almonds, cashews, or pistachios can also be incorporated to introduce subtle sweetness and textural complexity.

Pakistani Chicken seekh kabab recipe needs chicken and other vegetables like onion, garlic ginger, coriander and green chili with some dry spices like coriander powder, cumin powder, red chili powder, salt.

Seekh kababs can be made with chicken, beef and mutton mince that is marinated with ginger garlic paste and onion and green chilies and some Pakistani spices. After marination we skewer this mince on skewer for BarB Q. Process of BarB Qing on direct heat in smoky  environment give seekh kababs unique and special flavour and taste. This type of kebabs are mostly popular in South asia, middle east and turkey.

Seekh Kababs are  famous all over the  world according to culture with different ingredients. In Pakistan it is also one of kids favorite foods. Usually chicken seekh kabab severed with naan and green mint chatni but it can be a side dish with dinner or lunch. My kids use to eat them as snacks.

How many ways chicken seekh kababs Pakistani can be cooked?

Sometimes it is more convenient to bake Pakistani seekh kabab in oven for some longer period of times specially beef and mutton seekh kabab which is then cooked in water released by kababs also enhances the flavour. To get smoky flvour we can steam kababs with burning charcoal in closed pan.

There is still another way of cooking that making kababs on pan or tawa specially for chicken. This method involves far less hassel and relatively quick. I usually adopt tawa or frying pan method for making Pakistani chicken seekh kabab recipe.

Seekh Kababs are  famous all over the  world according to culture with different ingredients. In Pakistan it is also one of kids favorite foods. Usually chicken seekh kabab severed with naan and green mint chatni but it can be a side dish with dinner or lunch. My kids use to eat them as snacks.

Instructions for cooking perfect chicken seekh kabab Pakistani syle?

Let’s start cooking chicken seekh kabab recipe with the most hassel free method of cooking on tawa or pan.

What type of mince we should use in chicken seekh kabab recipe?

First things first, for making chicken seekh kabab first wash the boneless chicken preferably breast portion, dry it with cloth then mince. Mince should be dry so your kababs will remain intact. You should not wash mince, if it is necessary to wash then make it possible to remove all water from chicken mince.

Mince should be chunky and not so fine. Because when we chop mince with other ingredients then it will become soft paste and on cooking sheekh kababs will dry.

Why use brown or fried onion in chicken seekh kaba?

Next step is to make thin slices of onion. We will use caramalize or brown onion because this step will evaporate water from onion and make them tastier. These fried onions will enhance the meaty taste of seekh kabab and there will be no crunchy onion inside chicken seekh. 

What are Binding ingredients for chicken mince kebabs?

How to marinate minced chicken for seekh kobab?

Other ingredients of making chicken seekh includes ginger garlic paste, Chopped green chillies and chopped fresh green coriender. We will mix all ingredients and chop in choper to mix at low speed for 30sec to 1min to form smooth mixture. Don’t forget to add spices like red chilli powder, black pepper,  dry coriander powder,  mango powder, salt, dry cumin powder and red chili flakes. 

Now cover this mixture for atleast 3-4 hours and place in fridge. If there is cool enough outside like in winter you can place it outside. If you left this mixture at warm place as there is a possibility that the mince will get spoiled.

Can we freeze chicken seekh kabab for longer period of time?

We can use some quantity of butter while mixing all ingredients this will improve the taste and help in freezing of seekh kebab. If we want to preserve chicken kebabs for longer period of time. We can freeze these prepared kebabs for up ton3 months. While freezing first freeze all the kabab separate them place all freezing bag or any shopping bag.

What kind of skewer we can use to make chicken Seekh kabab?e

We can use original skewers for making chicken seekh but don’t worry if you don’t have. We can use knife sharpener rod or homemade shashlik sticks. Just use some oil on the surface of skewer and coat with a handful meat ball. Press and spread it gently over the skewer then make depression with fingers.

How to fry chicken seekh kabab Pakistani style in frying pan?

After making  one seekh kabab on any skewer remove it then make the second and so on. Make all kebabs one by one then add 2-3tbsp of oil in the fry pan let it hot and then place 3-4 kebabs. Let them cook from one side then turn other side down and let them cook from other side on medium heat. This whole process will take 10-15 min. Fry all the kebabs.

After frying place all kebabs in a lid wok  and fire the charcoal and place on onion leaf. Put this charcoal with leaf in to the wok of kebabs and cover with the lid. This steam will give smoky flavour of real BarB Q to pan fry chicken seekh kabab 

How to make chicken Seekh kabab soft and juicy in frying pan?

When cookjng kabab in frying pan, the flame should be medium,  don’t over cook and don’t close the lid of the pan. Turning around after 2-3 min is also important. 

Is Pakistani Chicken seekh kababs are healthy?

Well, I guess Pakistani chicken seekh kababs are healthy when cooked with all organic ingredients. Below image is showing nutritional facts calculated carefully before frying. Frying with oil will increase its calories and changes in ingredients will also effect their nutritional value.

How to make seekhy kabab in air fryer?

Making seekh kebabs in an air fryer is a tasty and healthier way to enjoy this dish with less oil. You can use ground beef, lamb, or chicken, preferably with high fat content for juiciness. Key ingredients include onions, garlic, ginger, green chilies, cilantro, and spices like cumin, coriander, garam masala, and chili powder. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

First, combine the ground meat with diced onions, garlic, ginger, green chilies, cilantro, and spices, mixing thoroughly. Then, divide the mixture into equal parts and shape them into elongated cylinders on skewers. Preheat the air fryer to around 360°F to 400°F and lightly oil the basket to prevent sticking. Brush the kebabs with oil, place them in the basket without overcrowding, and cook for 10-15 minutes, flipping halfway through.

Serve the warm kebabs with lemon wedges, mint chutney, or yogurt sauce. Remember to monitor cooking times, ensure the meat reaches a safe temperature, and experiment with different spices for unique flavors. Enjoy your air-fried seekh kebabs!

Nutritional Facts of Pakistani chicken seekh kabab recipe:

This recipe yields more or less 18 kebabs. Serving size may contain 2 kababs. These nutritional facts showing calories in single kebab before frying.

Here are step by step instructions on how to make chicken seekh kabab recipe Pakistani

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