Recipes
Chicken Seekh Kebab Recipe
Jan
In Desi pubs, seekh kebabs are the backbone of the iconic tandoori mixed grill, served alongside chicken tikka, lamb chops, wings and fish pakora if you are lucky.
Seekh kebabs will almost certainly be seen on the menu as lamb, and whilst that will be the case, in many cases chicken mince is actually used alongside lamb. Skeptics say this is a cost cutting exercise because of the ever increasing price of lamb and whilst that could be true in some restaurants, the reason is actually a bit more straightforward than you think.
Lamb is typically a fattier meat and lamb mince is quite dense which can prove to be difficult to manipulate onto a skewer so a blend of both lamb and chicken mince is used to improve the elasticity of the mix. Otherwise, lamb mince would just fall of the skewer in the tandoor oven with how hot temperatures can get. The ratio is usually 70/30 – 80/20 in favour of lamb mince.
It is fine to use lamb mince when cooking seekh kebab at home – unless on the off chance you’re using a tandoor at home!
For this recipe, I’ve focused on chicken mince to create a leaner alternative that doesn’t compromise on flavour.
To retain that signature juiciness often associated with lamb, I’ve added fresh ingredients to try and retain some moisture and impact the flavours.
It’s best to leave the mix overnight in the fridge for all the spices, meat and fresh ingredients to marry – but if you’re stuck on time then an hour in the fridge will do.
I served these with bombay aloo, kachumber salad and a mini naan but you could use these in a multitude of ways – from a kebab wrap, a pitta or even a topping on a pizza.
The macros for 2 kebabs (125g chicken mince) are:
- 211 calories
- 27g protein
- 8g carbs
- 7g fat
You can also search Matt Cooper Bites Chicken Seekh Kebab on My Fitness Pal for this recipe too.
Key Points
- To purchase the Seekh Kebab Mix used in this recipe, click here. It is available without the colouring too – just check out our store.
Chicken Seekh Kebab
Equipment
- 1 Food processor/blender
Ingredients
- 500 g chicken mince
- 1 onion – roughly chopped
- 1 garlic/ginger frozen block Taj brand – use 1 tsp each of garlic and ginger paste if not
- 2 green chillis
- 0.5 tsp red food colouring mixed with 3 tsp water
- Handful of fresh coriander
- 5 tbsp Matt Cooper Bites Seekh Kebab Mix
Instructions
- Add the onion, garlic/ginger paste, green chillis and fresh coriander to a blender/food processor and blitz.
- Add the blitzed mixture, colouring and the Seekh Kebab Mix to the mince and throughly mix with your hands. The mince should look consistently mixed.
- Cover and leave in a fridge for at least an hour but for best results, leave overnight.
- Take the mix and divide into 8 equal parts. Roll into a ball and the slowly form into a sausage like shape.
- For best results, skewer the kebabs and grill on a medium high heat (turning every 5 minutes) for 15-20 minutes, or until the kebab slightly chars.
- You can air fry on 200oC for around 16-18 minutes – turn them halfway through cooking. To be on the safe side, cut into one of the kebabs to ensure the kebab is cooked all the way through.
Notes
