These chicken seekh kebabs are bursting with robust flavors and spices, and come together in the beloved air fryer! Seekh kebabs are a classic Indian dish that are made by blending juicy minced chicken and charred on skewers - think Indian barbecue, perhaps! Serve them with a side of fresh mint chutney and homemade naan, or add them to your favorite salad for a protein-packed meal.
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👩🏽🍳 Why This Recipe Works
- Versatile and customizable: Seekh kebabs are a versatile dish that can be seasoned to your liking, and more importantly, cooked to your liking. These are perfect for any cooking style or preference - me personally, I'm an air fryer girly!
- Protein packed: Ground chicken is a great source of protein, making these a healthy and filling meal option. These kebabs can be served as a main dish or as a protein-packed addition to salads, sandwiches, and wraps. Paired with a classic kachumber salad, these kebabs make for a healthy choice!
- Crowd-pleasing: I don't know about you, but I would be thrilled to see kebabs on the dinner or appetizer table at someone's house. They are perfect for entertaining guests or for a family dinner, as they are easy to prepare in large batches.
🥘 Ingredient notes
Get Your Pantry Ready to Cook!
For more detailed information on many of the ingredients used in this recipe, check out this guide to 20 pantry staple ingredients in Indian cooking!
- Ground chicken: Packaged ground chicken in the grocery store typically contains a mixture of white and dark meat. Because of this, ground chicken is actually a lot juicier than you may have thought. If you prefer, you can mince your own chicken by adding boneless, skinless chicken breasts and thighs to a food processor, and pulsing until smooth.
- Green chilli: Green chillies add that unique heat that you associate with seekh kebabs. Always keep in mind that the smaller the chilli, the more heat it will add to the recipe. If you want to tone down the spice, you can also remove the seeds and ribs of the chilli before adding it to the spice mixture.
- Garam masala: This is a mix of warm spices that include cinnamon, cardamon, peppercorns, coriander, clove, mace, and nutmeg.
- Chaat masala: This is another traditional spice blend with dried mango, black salt, cumin, coriander, and dried ginger.
- Chickpea (gram) flour (not pictured): Chickpea flour is commonly used in Indian cooking. Chickpea flour helps bind the kebabs together, since ground chicken tends to have a higher moisture content. Combined with the meat, chickpea flour gives the kebabs are silky smooth texture.
A full list of ingredients with measurements is located on the recipe card, below.
📖 Substitutions
- Ground chicken: Substitute for your favorite ground meat, to make ground beef kebabs or lamb seekh kebabs. Keep in mind that different meats have different moisture contents, and you may need to make adjustments to the mixture.
- Green chilli: Red thai chillies, jalapeño peppers or serrano peppers will work in this recipe, too.
- Chickpea flour: You can substitute chickpea flour with breadcrumbs for the same binding effect. You may not get the exact same silky smooth texture though.
- Ginger garlic paste: You can add fresh ginger root and garlic cloves to the spice mixture.
🔪 Variations
- Tandoori-flavored: Marinate the skewered kebabs in a blend of tandoori spices and yogurt before being cooked. The marinade adds an extra layer of flavor and a nice color to the kebabs.
- Herby: Add in freshly chopped herbs such as mint or cilantro, for extra color and flavor throughout the meat mixture.
- Cheesy: Make these kebabs a little more decadent with some grated cheese throughout the meat mixture.
⏲️ Step-by-step Instructions
Prep Work Before Cooking
- Collecting all your ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
- Soak bamboo skewers: Soak bamboo skewers in water for 1-2 hours before cooking the kebabs.
Add the ingredients for the seasoning mixture into a blender. Blend the mixture until smooth. [photos 1 & 2]
Combine the ground chicken, chickpea flour, and the seasoning paste together in a large bowl. Mix the chicken gently, just until the mixture is completely combined. Be careful not to overmix! [photo 3]
Cover the bowl and refrigerate the mixture for at least one hour, to allow the mixture to firm up and let the flavors meld together. 
Once the kebab mixture as rested, take a ball of the meat mixture into your hand. Place the skewer into the middle of the ball of meat, and use your hand to shape the mixture around the skewer, into the shape of a kebab. [photos 4 & 5]
Arrange the kebabs in an air fryer basket, and spray with cooking oil spray. Air fry the kebabs at 425°F between 17-20 minutes, flipping the kebabs halfway through the cooking process. [photo 6]
OPTIONAL: For the authentic "smoked" flavor, place a charcoal brick into a large piece of foil shaped into a boil. Light the charcoal brick on a gas stove, or using a barbecue lighter, and let the charcoal heat until you start to see white ash. Once the charcoal is hot, place the kebabs into a skillet, and place the charcoal-foil bowl in the middle. Top with a small amount of ghee (clarified butter), and cover with a lid for 3-5 minutes. [photos 7 & 8]
💭 Expert Tips
- If you prefer more texture: You can grate the onion, and mix it together with the chopped chillies. This will give the kebab mixture a little bit more texture.
- Cook in batches: If your air fryer basket is on the smaller side, you can cook these kebabs in batches. You can also shape the kebabs into logs without skewering them if you are tight on space.
- Use caution with smoking: If you decide to try the charcoal smoking method, ensure you are doing so outside in a well-ventilated area. This method is not safe for inside your kitchen.
🍽 Make Ahead & Storage
- Make ahead: The meat mixture or kebabs can be made ahead of time and stored in the refrigerator for up to 24 hours.
- Shape the kebabs and refrigerate them on a tray lined with parchment paper.
- To freeze: Shape the kebabs and place them on a baking sheet lined with parchment paper.
- Freeze until solid, then transfer the kebabs to a resealable freezer bag or container.
- They can be stored in the freezer for up to 3 months.
- Store leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, either microwave the kebabs for 1-2 minutes or until heated through, reheat them in the oven at 350°F for 10-12 minutes, or reheat in the air fryer.
⭐ Recipe FAQs
Some popular additions to chicken seekh kebabs include bell peppers, or tomatoes. You can also add a splash of lemon juice or vinegar for a tangy kick.
Seekh kebab is a popular dish in Indian and Pakistani cuisine made with spiced ground meat that is formed onto skewers and grilled or cooked in the oven. Seekh in Hindi/Punjabi literally translates to skewer!
While seekh kebab is made with spiced ground meat that is shaped onto skewers, shish kebabs are typically made with cubed meat and vegetables that are also skewered and grilled.
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Chicken Seekh Kebabs {Air Fryer}
Equipment
- Bamboo skewers
Ingredients
- 2 lb Ground chicken
- 1 Medium Onion - peeled, cut into chunks
- 1 Green chilli - stem removed
- 2 tablespoon Ginger & garlic paste
- 1 tablespoon Garam masala
- 1 tablespoon Chaat masala
- ½ tablespoon Kashmiri chilli powder
- ½ tablespoon Sugar
- 2 tablespoon Chickpea (gram) flour
- ¼ cup Cilantro - optional
- 2 ½ teaspoon Sea salt
Instructions
- Add the ingredients for the seasoning mixture into a blender. Blend the mixture until smooth.1 Medium Onion, 1 Green chilli, 2 tablespoon Ginger & garlic paste, 1 tablespoon Garam masala, 1 tablespoon Chaat masala, ½ tablespoon Kashmiri chilli powder, ½ tablespoon Sugar, 2 ½ teaspoon Sea salt
- Combine the ground chicken, chickpea flour, and the seasoning paste together in a large bowl. Mix the chicken gently, just until the mixture is completely combined. Be careful not to overmix!2 lb Ground chicken, 2 tablespoon Chickpea (gram) flour, ¼ cup Cilantro
- Cover the bowl and refrigerate the mixture for at least one hour, to allow the mixture to firm up and let the flavors meld together.
- Once the kebab mixture as rested, take a ball of the meat mixture into your hand. Place the skewer into the middle of the ball of meat, and use your hand to shape the mixture around the skewer, into the shape of a kebab.
- Arrange the kebabs in an air fryer basket, and spray with cooking oil spray. Air fry the kebabs at 425°F between 17-20 minutes, flipping the kebabs halfway through the cooking process.
- OPTIONAL: For the authentic "smoked" flavor, place a charcoal brick into a large piece of foil shaped into a boil. Light the charcoal brick on a gas stove, or using a barbecue lighter, and let the charcoal heat until you start to see white ash. Once the charcoal is hot, place the kebabs into a skillet, and place the charcoal-foil bowl in the middle. Top with a small amount of ghee (clarified butter), and cover with a lid for 3-5 minutes.
✱Recipe Notes
- If you prefer more texture: You can grate the onion, and mix it together with the chopped chillies. This will give the kebab mixture a little bit more texture.
- Cook in batches: If your air fryer basket is on the smaller side, you can cook these kebabs in batches. You can also shape the kebabs into logs without skewering them if you are tight on space.
- Use caution with smoking: If you decide to try the charcoal smoking method, ensure you are doing so outside in a well-ventilated area. This method is not safe for inside your kitchen.
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