• Nupur Bhattacharya

Seekh Kebab/Seekh Kabab recipe/Seekh Kebab recipe/Chicken Seekh Kebab/Green mint coriander chutney

Updated: Jan 10

A mouth watering, flavorful, smoky appetizer sure to be a party pleaser! Make restaurant style seekh kebab along with a tangy mint-coriander chutney (the classic green restaurant style green chutney) in your kitchen!


Yield: 5-6, 7 inch kebabs

Green Chutney

Mint leaves…10 to 12

Coriander leaves…1 cup

Plain unsweetened yogurt…4 tablespoons

Green chilli...1

Salt...~1/2 tsp.

Seekh Kebab

Chicken (minced)...400g

*use any meat of your choice (chicken/lamb/goat/beef)

Onions (sliced thin)...1 cup

Bread...toasted till crisp (for making bread crumbs)

Coriander + Mint leaves (chopped, 1 cup)

Green chillies...2

Ginger...(1x1 inch piece, chopped)

Garlic (3-4 cloves)

Turmeric powder...1/4 tsp.

Fresh lime juice...2 tbsp.

Chaat masala...1 tsp.

Salt...to taste

Oil and butter for frying

Other than this you need


A piece of charcoal and some ghee to smoke the kebabs

Dry masala mix

Dry Roast the following spices on a pan set at medium heat (for approximately 3 min) and grind them to a fine powder

Dry red chilli...1

Cinnamon sticks (2, 1 inch pieces)

Green cardamoms...8-10


Star Anise...1

Black peppercorns...1/2 tsp.

Coriander seeds...1 tsp.


Green Chutney for the kebabs

  • Add mint leaves, coriander leaves, yogurt, green chilli and salt to a blender jar and blend to a smooth paste

  • Add some lime juice if the yogurt isn’t tart enough

Seekh Kebab

You can make the kebabs with any minced meat of your choice (chicken/goat/lamb/beef)

I used minced chicken

If you can’t get minced meat you can take some boneless pieces and easily grind them

  • Add ~2 tbsp. oil to a pan set on medium heat

  • Add onions

  • Add ~1/2 tsp. salt

  • Stir fry till the onions turn deep brown in color (this should approximately take 7-8 min)

  • Transfer this to a bowl and let it cool down

Let’s make some bread crumbs (or you can buy it!)

  • Toast 3-4 slices of bread till they are crisp

  • Cool them down and grind to a coarse powder

Now let’s make a wet masala mix

  • To a grinder jar add the following and grind to a coarse paste

  • Chopped mint and coriander leaves

  • onions that we just fried

  • garlic cloves

  • chopped ginger and

  • green chillies

  • Add this wet masala mix to the minced chicken and mix well

  • Add a pinch of turmeric powder, fresh lime juice and the dry masala mix

  • Beat one egg in a bowl and add 2 tbsp. into the kebab mix

  • Add enough bread crumbs so it easily holds shape when you take a fistful of the mix (approximately 2-3 tbsp.)

Making the kebabs

  • Take a handful of the kebab mix and roll it

  • into the shape of a sausage

  • Pass a skewer through it and press it in

  • Fry the kebab in a pan set on medium heat with some oil and butter

  • Fry till the kebabs are golden brown on all sides (this should take approximately 5-7 min)

  • Finish by sprinkling some chaat masala

  • To infuse a smoky flavor in the kebabs, take a burning charcoal in a metal bowl, add some ghee to it and place on the kebab pan. Cover and smoke for atleast 10 min

You can burn the charcoal directly on a gas flame or with can charcoal lighter fluid available to you.

Even better if you can barbecue the kebabs! If not just smoke it the way I explained it!

You can enjoy them as an appetizer or make a full meal out of it! Just take some naan or tandoori roti, place one kebab on it, add some sliced onions, squeeze some lime juice, add some of the mint-coriander chutney and done!!

You just made yourself some really delicious food! This is surely a party pleaser!

Hope you enjoyed the recipe!


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