Chill the mince hard and squeeze out every drop of moisture before shaping. Seekh kebab needs a tacky, cold, dry mince to grip the skewer; a wet warm mix sags and drops into the fire the moment it heats.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep25 min
Cook15 min
Makesserves 4
CuisineIndian
Cost$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for4servings
Ground chicken
Use dark-meat mince; the extra fat keeps the kebab from drying out.
Can you make Chicken Seekh Kebab in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Chicken Seekh Kebab? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Chicken Seekh Kebab ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Chicken Seekh Kebab gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Chicken Seekh Kebab vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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