Punjab cuisine
Chicken Seekh Kebab
Chicken Seekh Kebab is a traditional Punjab Pakistani dish. Chicken Seekh Kebab is the lighter, equally delicious cousin of the beef original — minced chicken thigh meat seasoned with fresh herbs and subtle spices, grilled to juicy perfection. Perfect for those who prefer white meat without compromising on flavour.
Chicken seekh kebab has earned its rightful place on every Pakistani restaurant menu — not as a lesser alternative to beef, but as a genuinely different and delightful experience.
Chicken's lower fat content requires the cook to add fat (ghee or oil) to the mixture to prevent the kebab from drying and falling off the skewer. The key secret? Always use chicken thigh meat (not breast) for your qeema. Thigh has the fat content needed to keep seekh kebabs moist during grilling. Breast meat seekh kebabs are a heartbreak — dry, crumbly, and sad. Thigh meat seekh kebabs are magnificent — juicy, flavourful, and satisfying. The spicing for chicken seekh is slightly more delicate than beef, leaning more on fresh herbs and less on heavy masala, which lets the chicken flavour shine. Fun fact: chicken seekh kebab became popular in urban Pakistan as a more affordable alternative to mutton seekh — and it turned out to be so good that it stopped being considered second-best very quickly.
Ingredients
Instructions
- PREP THE ONION: Mince onion, squeeze all water out in a cloth. Squeeze twice. Chicken mince is more delicate than beef — any excess water and you'll have seekh kebab soup instead of seekh kebabs.
- COMBINE: Mix all ingredients except butter in a large bowl. Work with your hands for 5 minutes until the mixture is uniform, slightly sticky, and holds a shape when pressed. The egg white and besan help bind the mixture.
- CHILL: Refrigerate for at least 1 hour. Chicken mince needs longer chilling than beef to firm up properly. HINT: If the mixture feels too soft after chilling, add another tablespoon of besan.
- SHAPE GENTLY: Wet hands well with cold water. Shape mixture onto flat skewers with gentle, even pressure. Chicken seekh should be slightly thinner than beef version as it cooks faster.
- GRILL WITH CARE: Cook on medium-high heat (not maximum — chicken burns more easily than beef). Grill 3-4 minutes per side, basting with melted butter as you turn. HINT: Chicken seekh is done when it firms up and juices run clear.
- REST BRIEFLY: Let rest on skewers for 2 minutes before sliding off. This helps them hold together. Sprinkle with chaat masala and lemon juice.
Chef's Secrets
- Thigh meat versus breast is not negotiable — use thigh or accept disappointment
- The egg white is insurance — adds binding without adding flavour
- Basting with butter during grilling keeps the chicken from drying out
- Chicken seekh is more delicate than beef — handle with care when turning
Common Questions
How long does Chicken Seekh Kebab take to make?
Total time is 40m — 25m prep and 15m cooking.
How many servings does this recipe make?
This recipe makes 4 servings, and is rated medium difficulty.
Which region of Pakistan is Chicken Seekh Kebab from?
Chicken Seekh Kebab is from Punjab, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Chicken Seekh Kebab?
Serve with green chutney, naan, and a simple onion-tomato salad. Wrapped in a paratha with raita makes an excellent lunch roll.
Goes Well With
Lahori Seekh Kebab
Juicy, spiced minced meat kebabs grilled on skewers over live charcoal — the smell alone will bring your entire neighbourhood to the gate. Lahori seekh kebab is richer and spicier than its Peshawari cousin, packed with herbs and fried onion for moisture and depth.
Beef Seekh Kebab Lahori
Lahori Beef Seekh Kebab is the street food king of the Punjab — minced beef packed with fresh herbs and spices, skewered and grilled over coal until charred outside and juicy within. This is the kebab that defines Lahori food culture.
Mutton Seekh Kebab
KP Mutton Seekh Kebab is the finest expression of the seekh kebab form — minced mutton with mountain herbs and Peshawari spicing, cooked in a tandoor to a spectacular char. Rich, smoky, and unforgettable.
What Cooks Are Saying
This is now my go-to recipe. Made it three times already.
Absolutely delicious! The flavours are spot on — tastes just like what I grew up eating.
My husband said it's the best he's ever had. Coming from him that means everything!
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