Chicken seekh kebabs

10 servings Prep: 30 mins, Cooking: 8 mins

By Independent Contributor November 27 2020
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Ingredients (12)

500 g chicken mince
2 tsp ginger and garlic paste
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp garam masala
4 green chillies — finely chopped
1 tbsp lemon juice
3 tbsp fresh coriander — chopped
1 tsp salt
black pepper
oil, for frying
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Soak 10 kebab skewers in water for 30 minutes.
Mix the chicken mince with the other ingredients in a large bowl. Season with salt and pepper. Refrigerate for 30 minutes.
Divide the mixture into 10 equal portions, about two tablespoons per portion. Roll each portion into a ball and thread it through a skewer. Using your hands, shape them into a log, pressing tightly so they don’t disintegrate when frying.
Heat oil in a large pan and fry the skewers evenly for about 4 minutes.
Serve hot.


  1. You can use whole chicken breasts and chop them up in the food processor.
  2. These kebabs can be cooked on a coal fire or in the oven, although the stovetop is the quickest and easiest method.

Reprinted with permission from Lorraine Maharaj from Tamarind & Thyme. Follow along on Instagram.

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