High-Protein Juicy Chicken Seekh Kebab
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About High-Protein Juicy Chicken Seekh Kebab
These Chicken Seekh Kebabs are a high-protein culinary delight, meticulously crafted to replicate the succulent and robust flavors of professional ITC-style appetizers. Made with lean chicken mince infused with a handpicked blend of aromatic Indian spices, these kebabs are specifically designed to remain incredibly juicy on the inside while achieving a perfectly charred, golden exterior. Whether you are looking for a healthy, protein-packed post-workout snack or a crowd-pleasing party starter, this recipe delivers that authentic, melt-in-the-mouth texture right from your home kitchen without the need for a traditional clay tandoor.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Ingredients
- 500 gm Chicken Minced, finely ground
- 1 Onion large, finely chopped and squeezed dry
- 2 tbsp Ginger Garlic Paste
- 3 Green Chilies finely minced
- 1/2 cup Fresh Cilantro chopped
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder Roasted
- 1 tsp Red Chili Flakes
- 2 tbsp Gram Flour Roasted, Besan
- 1 tbsp Butter or Ghee, Melted
- Salt to taste
- Vegetable Oil for basting
Instructions
- Ensure the chicken mince is completely dry by patting it with a paper towel to prevent the kebabs from breaking.
- Combine the chicken mince, squeezed onions, ginger-garlic paste, and green chilies in a large mixing bowl.
- Add the salt, garam masala, roasted cumin powder, red chili flakes, and fresh cilantro to the mixture.
- Incorporate the roasted gram flour and melted butter to provide binding and internal moisture.
- Knead the mixture thoroughly for five minutes until it develops a smooth and tacky consistency.
- Cover and refrigerate the kebab dough for at least thirty minutes to allow the proteins to set.
- Grease your palms with oil and mold the chicken mixture into long cylindrical shapes onto skewers.
- Heat a non-stick grill pan or tawa over medium heat and lightly coat it with oil.
- Place the skewers on the pan and cook for ten to twelve minutes while rotating frequently.
- Baste the kebabs with a little extra butter during the final minutes of cooking for a glossy finish.
- Remove from heat once the surface is evenly charred and the meat is fully cooked through.
- Slide the kebabs off the skewers carefully and serve hot with mint chutney and lemon wedges.
Recipe Notes
- Squeeze every drop of juice out of the chopped onions to ensure the kebabs grip the skewer firmly.
- Chill the meat mixture before shaping; cold fat helps the kebabs maintain their structure during the initial sear.
- Avoid overcooking the chicken as lean mince can turn dry and rubbery very quickly.
- Add a small piece of burning charcoal in a bowl inside the container and cover it to infuse a smoky tandoori aroma.
- For a gluten-free version, replace the gram flour with roasted oat flour or mashed potatoes as a binder.
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Recipe Nutrition
Calories: 266kcalCarbohydrates: 10gProtein: 17gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 70mgSodium: 258mgPotassium: 287mgFiber: 3gSugar: 4gVitamin A: 617IUVitamin C: 10mgCalcium: 31mgIron: 2mg
