Chicken Seekh Kabab Recipe Pakistani style on Tawa/Pan

Pakistani Chicken seekh kabab recipe needs chicken and other vegetables like onion, garlic ginger, coriander and green chili with some dry Indian 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?

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?

Here I am using gram flour for good binding of chicken mince kebabs.  We will use it after little dry roasting because this will enhances its flavour and there will be no taste of uncooked gram flour. There are many binding ingredients that usually use,  including egg, cornflour, all pupose flour and fresh bread crumbs. 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.

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.

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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Pakistani Chicken seekh kabab

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

Course Side Dish

Cuisine Pakistani

Keyword chicken, chicken kababs in pan, chicken seekh kabab recipe Pakistani, kabab recipe, mince kebabs

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 9

Calories 120kcal

Ingredients

Main Ingredient

• 500 Grams Breast Chicken mince Chunky

Spices

• 2 tsp Salt
• 1 tbsp Cumin seeds Ground
• 1 tbsp Coriender seeds Ground
• 1 tsp Red chili powder
• ⅓ tsp Red chili flakes
• ½ tsp Turmeric Powder

Vegetables

• 1 tbsp Green coriander leaves Fresh chopped
• 1 tbsp Green chillies Fresh chopped
• 6 Garlic cloves minced
• 1 Inch Ginger Minced
• 100 gram Onion sliced

Binding Agent

• 2 tbsp Gram flour roasted

Instructions

Preparations

• Take oil in a frying pan and let it heat on medium flame, Add onion slices slices and fry them till golden brown. Keep stirring to cook them equally. After frying place them on paper towels to remove excess oioil, Then crush the.
  
• Dry roast gram flour in a frying pan on low flame for 7-10 min
  

Mixing and Marination

• Add all the ingredients in to mixing bowl and mix like mixing of a dough. Chop in a chopper to get smooth dough. But it should not be very smooth.
  
• Now cover this mixture for 2-4 hour in a cool place
  

Making chicken seekh kabab Pakistani

• For making chicken seekh coat the rod with few drops of oil. Take handful of mince and spread around the seekh or rod. If mixture is sticky then use wet hands.
  
• Gently press mince and make kebab shape. Then slowly remove this kababe from the rod.
  
• Make all kebabs one by one. You can freeze them at this stage.
  
• Now heat some oil in a pan or tawa on low flame then add 3-4 kababs at a time. Fry from bothboth sides for 10 -12 min on medium flam. Please don't cover.
  
• After cooking from both side transfer kababs to serving plate. Serve hot with naan or flat bread b mint chatni or raita
  

Video

Notes

One serving contain 2 kebabs. 

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