Chicken Seekh Kebab (Pan-Fried)
Juicy, spiced chicken kebabs, pan-fried to perfection for a quick meal.
⏱️ 35 min🍽️ Serves 1
🔥 280 kcal💪 30g protein🍚 8g carbs🥑 14g fat🌾 2g fibreper serving
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servings
Ingredients
- 🍗500 g chicken mince
- 🧅1 onion
- 🧄2 tsp ginger-garlic paste
- 🌶️1 green chili
- 🌿2 tbsp fresh coriander, chopped
- 🌰1 tsp cumin powder
- 🌾1 tsp coriander powder
- 🌶️½ tsp garam masala
- 💛¼ tsp turmeric powder
- 🥣1 tbsp chickpea flour (besan)
- 🍋1 tsp lemon juice
- 🍶1 tbsp oil
- 🧂 salt, to taste
Pro tips
- For extra tender kebabs, chill the mixture for 30 minutes before shaping.
- If the mixture is too wet, add a little more chickpea flour. If too dry, a splash of water or oil.
- Do not overcrowd the pan; cook kebabs in batches to ensure even browning.
- You can also bake these kebabs at 200°C (400°F) for 15-20 minutes, flipping halfway.
Method
- 1Finely chop the onion and green chili. In a large bowl, combine the chicken mince, chopped onion, ginger-garlic paste, green chili, and fresh coriander.
- 2Add all the dry spices: cumin powder, coriander powder, garam masala, turmeric powder, and salt. Mix well.
- 3Add the chickpea flour (besan) and lemon juice to the mixture. Knead thoroughly for 3-5 minutes until all ingredients are well combined and the mixture is cohesive.
- 4Divide the mixture into 8-10 equal portions. Shape each portion around a skewer or by hand into elongated kebab shapes.
- 5Heat oil in a non-stick pan over medium heat. Carefully place the kebabs in the hot pan.
- 6Cook for 3-4 minutes on each side, turning occasionally, until golden brown and cooked through. Ensure internal temperature reaches 165°F (74°C).
- 7Remove from pan and serve hot with mint chutney or a side salad.