Chicken Seekh Kebabs {Air Fryer}

Flat lay shot of a pile of Chicken Seekh Kebabs

5 from 1 vote

Chicken Seekh Kebabs {Air Fryer}

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!

Prep Time10

Cook Time20

Refrigeration Time1

Total Time1 30

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: air fryer chicken kebabs, air fryer seekh kebabs, chicken kebabs, chicken seekh kebabs, indian seekh kebabs, seekh kebabs

Servings: Servings

Calories: 301kcal

Author: Sunena Anand

Equipment

Bamboo skewers
Air Fryer

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.

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.

Nutrition