My favorite chicken kebab recipe is one that I have made for years and that has been cherished by my family for many Eid festivals. It’s a great crowd-pleaser! It’s so easy to make and you can serve it as a part of a larger spread for the big Eid celebration. This is the best Pakistani chicken seekh kabab recipe from scratch you’ve ever come across.

Pakistani chicken seekh kabab recipe

Kababs have been a favorite for many centuries in India, Pakistan, and other South Asian nations. Seekh is a metal skewer. In Pakistan, Seekh kabab is an appetizer made from sliced and fried goat meat. It originated as a Mughal-style dish, which became popular when British colonizers brought Mughlai cuisine to this country in the 19th century. In this article, you will learn all about seekh kabab, which is a combination of mutton and chicken cooked on skewers.


Ground chicken with fat: The chicken must be ground with white chicken fat, or asafetida to make a tasty and juicy Seekh kabab. I used boneless chicken and ground it with white fat around the chicken in a food processor. 

Onions: Onion is an important ingredient in this recipe. You’ll need finely chopped onion to get a creamy flavor. To get the most out of the onions, I processed them in the food processor before adding them to the dish.

Ginger and Garlic: You should chop ginger and garlic separately. You may chop them together as well. This is a very easy and quick method of preparing this dish. 

Herbs: I used fresh herbs like cilantro/coriander herbs only. You can use mint and parsley too to make seekh kabab more delicious.

Green chilies: If you want to boost your spice level, use medium-sized chilies. This is the spicy kabab we have. Kabab is quite good but I prefer less spicy versions.

Seekh kabab spice mix: You can also use ready-made spice mix available in the market with the name Seekh Kabab spice Mix. I have also provided a recipe for Seekh Kabab Spice mix below.

Fat: A soft and juicy seekh kabab should be made with just butter and cream. Chicken mince is low-fat so adding fat makes soft kababs. It’s important to add fat when making soft kababs to ensure that they are moist 


My favorite dish is kebab meat with yogurt sauce. Follow this recipe and you’ll be amazed at the delicious flavors that will come out of your kitchen. This recipe will help you make chicken seekh kabab, which is marinated chicken with onions and spices. Seekh Kabab recipes are easy to follow. The recipe provides instructions to prepare these delicious dishes. The taste and flavors will be loved by all.

Ingredients and steps to make seekh kabab masala spice mix

Roast the whole spices for one minute, then add powdered spices and roast for a few more seconds. After the masala cools, grind it into a fine powder. Add salt to the mixture.

Pakistani chicken seekh kabab recipe masala

Steps to make Chicken Seekh Kabab

Marinate: Cut onion in a chopper, and squeeze all the water from the chopped ingredients. Similarly, you can chop ginger in a chopper and squash the water. Or use a chopper to chop onions and ginger. Squeeze them for all the water that they contain. We only need to use good-quality onions and ginger. Ground chicken is best when it’s just cooked without over-processing. Add butter, cream, garlic, coriander, seekh kabab masala, ginger, and onion.

Do a taste test: Take a small lump and cook it in a frying pan to do a taste test. Make sure that the mixture of seekh kabab is well blended. Add or omit salt as you please and adjust the amount of red chili powder (if used) and seekh kabab masala according to your taste. If your hands are sticky, don’t worry. Grease your hands with a bit of oil and roll your kebabs. Grease again as needed between rolling. 

Pencil or chopstick rolling technique: Pencils or chopsticks are easily available in most homes. The pencil is easily found in homes and has a smooth surface. Make a ball of kabab and roll it on a pencil. If you make a long cylindrical kabab, slide it off the pencil, and put it in the frying pan. Fry the kabab with little oil on high heat until golden and cooked. If you flip over the kababs, they get cooked more evenly. A great way to make your food more crispy and flavorful is to flip it all over while on a wooden skewer.

Smoking Seekh kabab

You need to heat a piece of charcoal until it turns red hot. After that, you’ll be able to cook kabab in a pan or on a metal bowl with a red hot charcoal base.

Drizzle a few drops of oil and put the pan in the oven. Then, immediately cover the pan with a tight lid to trap the smoke. You may put a heavy object on the lid for extra pressure. Smoke for 5 minutes and serve as soon as possible. Don’t throw away your metal skewers; use them to make delicious kabab.

When you cook chicken seekh kabab on an open flame, you should keep the flame on the kabab to give the kabab a black spot. Shallow-fry the kabab by placing metal skewers over a hot fire/griddle. If the griddle has been previously coated with oil, put the skewers in that. And then, you can smoke kabab as you described above. Smoking is optional.

Two chicken seekh kababs served in two plates with veggie sides.


  • Here’s a recipe that I’m sure you’ll enjoy for a healthy snack. You can make this dish at home without much effort using the same pan-fried and baked methods. You can use this recipe for grilled chicken kabab as well.
  • The chicken mince for kababs must have fat in it for a juicy kabab flavor.
  • Follow the recipe exactly as written and don’t deviate from the directions.
  • The moisture of the onions and the ginger will cause the kebab to be moist.
  • Try to Grind the herbs separately, and then mixing them after they are done, works best. Green coloring in the meat is not a problem.
  • If the kabab mixture is too wet, add 1 tablespoon of gram flour to absorb the moisture. Use breadcrumbs in place of gram flour if you don’t already have them. Do not use cornstarch to thicken the mixture as this is just a waste of money.

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