Chicken Sheek Kabab

Recipe by
Total Time:
30 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grill Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • Boneless, Skinless Chicken Breast – 500 grams
  • Butter /Ghee – 2 tsp (optional)
  • Oil – 2 tsp
  • Chilli Powder – 2 tsp
  • Egg – 1
  • Garam Masala Powder – 1/2 tsp
  • Garlic Granules – 1 tsp
  • Onions – 20 grams
  • Dried Mint Leaves – 1 tsp
  • Ground Cumin – ¼ tsp
  • Cardamom Powder – ½ tsp
  • Salt to taste

How to Make Chicken Sheek Kabab

  • Chop onions very finely
  • After washing the chicken breast, drain. Pat dry all the moisture from the breast fillets
  • Fry onions in oil till they are crispy
  • Mince chicken with all the ingredients, to a fine paste. If required add breadcrumbs
  • Now thread the paste onto a skewer, lie it across a baking tray in such a way as the ends rest on the edges of the baking tray. Alternatively, you could divide this into approx. 50 small balls.
  • Help them bind onto the skewer
  • In an oven grill for or 15 – 20 mins turning over occasionally. Brush with melted butter if you think it is getting dry.
  • Serve hot as a starter with mint chutney, roundels of cucumber (sprinkled with red chilli powder, salt, ground pepper and amchur) and yoghurt dip.