Chicken Seekh Kabab

  • Time
    30 mins
  • Servings
  • Nutrition
    500 Per Serving

Kebabs are pieces of marinated meat, vegetables or cheese on skewers that are usually roasted or grilled. They originate in the Middle East, but are popular across most of south and central Asia.

Seekh Kabab is a typical Pakistani dish that is made of minced meat spices and aromatics. The mixture is bound around skewers, grilled or roasted, and served with chutneys and rice usually. These types of kababs can be wrapped up in naan or pita and served as Donner kababs, a popular street snack.


Kitchen Tools

  • Large Mixing Bowl
  • Large Saute Pan
  • Medium Pot for Rice
  • 2 Tablespoons Cooking Oil
  • Salt



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Soak the saffron in 1 tablespoon of warm melted butter or hot oil for 10 minutes. Mix the chutney and the yogurt and refrigerate until dish is ready

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In a large bowl mix the ground chicken, green chili, onions, ginger-garlic paste, cilantro, spice powders, ground almond and 2 teaspoons of salt.

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Wet your hands, and take a handful of the mixture and press it around the wooden sticks. Repeat with all 6 sticks and use all of the mixture. Refrigerate the kababs until you are ready to cook them.

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Measure ¾ cup of rice, and make it according to the instructions, pouring the saffron and its soaking liquid into the water you use to cook the rice.

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While rice cooks preheat a large saute pan over medium high heat, and add 1 tablespoon of oil. Add the kebabs to the pan, cooking in batches to make sure they do not stick together.

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Serve kebabs with a squeeze of lime over hot rice with chutney yogurt on the side.

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