Chicken Seekh Kebabs

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These quick-cooking kebabs are very easy, perfect for grilling during the warmer months. I actually grew up in a vegetarian family in Mumbai but would sneak out and eat them at roadside stalls with friends (in India, they’re a popular street food, traditionally cooked in a tandoor). I’ve never been able to get enough of the smell of charcoal smoke and these juicy skewers of piping-hot, char-grilled meat. Serve them with mint chutney and flatbread.

If you can’t find ground chicken at your local grocery store, you can absolutely substitute ground turkey. You can also easily make ground chicken yourself even without a meat grinder. Simply cut skinless, boneless chicken thighs into small chunks, freeze for five minutes or until firm, and pulse in batches in a food processor until the meat is finely minced. —Chintan Pandya, Adda, Queens, NY

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

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6 – 8 Servings

Vegetable oil (for grill and hands)


lb. ground chicken, preferably dark meat


cup (loosely packed) finely grated Amul cheese or sharp cheddar


cup finely chopped cilantro


cup finely chopped mint


garlic cloves, finely grated


4″ piece ginger, peeled, finely grated


jalapeño or serrano chile, seeds removed if desired, finely chopped


tsp. ground cardamom


tsp. garam masala


tsp. kala jeera (black caraway seeds; optional)


tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

tsp. deggi mirch (Kashmiri chile powder) or 1 tsp. cayenne pepper


tsp. ground mace (optional)


Tbsp. unsalted butter, melted

Special Equipment


bamboo skewers, soaked 30 minutes, or 8″–10″ metal skewers

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