Chicken Seekh Kababs|| Seekh Kabab Recipe || How to Make Steamed Kababs with Step-by-step Photos
Seekh Kababs are a delicious Pakistani appetizer made with ground meat and a handful of spices this seekh kabab is usually served with a side of green chutney Looking for a more delicious appetizer? you must try these steamed chicken roast, Chicken malai boti roll paratha
When we hear about barbecue items then immediately comes into mind is those are cooked on charcoal, but we have a lot of options to make barbecue items, especially seekh kabab cooks on charcoal which is not possible for everyone, space issue is the main factor so I decided to make chicken seekh kababs in a steamed style very easy wholesome and low-calorie kebab
Literally juicy and delicious seekh kababs once you try them you will forget other seekh kababs, this is my own version which I am sharing with you all….
So let’s begin
What is chicken seekh kabab?
- First thing, what does seekh kabab mean? Well, seekh quite literally means skewers and kabob usually means a meat patty or actually even cubes of grilled meat.
- However Pakistani Seekh Kabab is almost always made with minced meat and they get their long shape by being skewered.
- In Pakistan, you’ll find all types of kabab: beef seekh kabab, mutton seekh kabab, and chicken seekh kabab are the most popular variations of kabab.
- While Seekh Kabab is an appetizer that’s delicious dipped in green chutney, it goes very well as a side with mains such as this puri paratha and paratha, you can also bake it in chicken seekh kabab
How do you bake chicken seekh kabab?
- It's easy to bake chicken seekh kabab in the oven.
- Start by preheating your oven to 200 C and lightly grease a baking tray.
- Place the seekh kabab onto the baking tray, and bake for about 10 minutes or so, turning the seekh kabab once so that they evenly.
- Once the seekh kabab is golden brown and cooked through, remove it from the oven and serve immediately.
Tips:
- I didn’t use any binding agent in the kabab as I cared about not adding any moisturized ingredients until squeezed and dried
- Otherwise, the kabab will be shredded, and apart from skewers
- if the meat mixture is too moist and doesn't stick to the skewer, add a few teaspoons of gram flour (besan). The flour will dry out the moisture.
- I used chicken meat but you can use beef, mutton, or lamb
- It has to increase marination time more than chicken
- The rest of the ingredients will remain the same
- After steaming you can store kebabs for up to a month
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Take all the ingredients and prepare them all
Put chopped veggies into a food processor, chop them once then add chicken meat and chop them again
Then add squeezed onion along with seekh masala powder
Further, chop it until you get a fine paste
Transfer to another mixing bowl and knead it as a dough for around 7-8 minutes then add oil and adjust the salt at this stage
Heat the charcoal
Then give it to smoky flavor for a minute, Towards the end add squeezed papaya paste and further mix them well, keep in the fridge for marination for about 3-4 hours
Meanwhile, soak the skewers in water
First, heat up the steamer on a high flame
Grease the hand with oil, then scoop out a medium ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands, press your middle finger at a diagonal angle down the chicken skewer to make the signature grooves on the kebab
Prepare all kebabs and place them on a tray
Place the chicken skewers on the steamer
Then cover the lid, and allow to cook for around 10 minutes on high-medium heat
Chicken seekh kababs are done
Transfer to the tray or plate, at this stage, you can store it in the food container
Heat the grill pan with a little oil
Place 2-3 chicken skewers on the pan and grill them on low-medium heat, grill each side for around 1-2 minutes then flip the side of the chicken skewers
Grill them as the same before, and keep flipping until you get an evenly golden brown color on seekh kababs
Once cooked, side the kebabs onto a plate
Or serve with skewers it's all up to you
Chicken seekh kababs can be served with green raita and pita bread.
Chicken Seekh Kababs are delicious Pakistani appetizers made with ground meat and a handful of spices, a delicious steamed seekh kebabs...
Ingredients:
- 300 g, chicken mince or meat
- 2 tbsp,seekh kabab masala powder or to taste
- 1 ½ tbsp, oil
- ½ tsp, papaya paste squeezed
- Salt if needed
- Skewers, as required
- 2 tbsp, olive oil
- 2 handfuls, of coriander leaves chopped
- 2-3 pcs, green chilies chopped
- 2 medium-sized onions grated and squeezed
- ½ inch, ginger grated
How to make Chicken Seekh Kabab?
- Put coriander leaves, ginger, and green chilies into a food processor
- Chop them once then add chicken meat and chopperize them again then add squeezed onion along with seekh masala powder
- Further, chopperize it until you get a fine paste
- Transfer to another mixing bowl and knead it as a dough for around 7-8 minutes then add oil and adjust the salt at this stage
- Knead it further for 2-3 minutes
- Heat the charcoal
- Then give it to smoky flavor for a minute
- Towards the end add squeezed papaya paste and further mix them well
- Keep in the fridge for marination for about 3-4 hours
- Meanwhile, soak the skewers in water
- First, heat up the steamer on a high flame
- Grease the hand with oil
- Then scoop out a medium ball of the meat mixture and pierce it through the skewer. Working quickly but gently, spread the meat on the skewer with your hands.
- Press your middle finger at a diagonal angle down the chicken skewer to make the signature grooves on the kebab.
- Prepare all kebabs and place them on a tray
- Place the chicken skewers on the steamer and cover the lid
- Allow cooking for around 10 minutes on high-medium heat
- Chicken skewers are done
- Transfer to the tray or plate
- Now at this stage, you can store it in a food container
- Heat the grill pan with a little oil
- Place 2-3 chicken skewers on the pan and grill them on medium heat
- Grill each side for around 1-2 minutes then flip the side of the chicken skewers and grill them the same before
- Keep flipping until you get an evenly golden brown color on seekh kababs
- Once cooked, slide the kebabs onto a plate or serve with skewers it's all up to you
- Chicken seekh kababs can be served with green raita and pita bread.
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