Chicken sheekh kebabs

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 1 kg fresh chicken, finely minced
  • Onion rings for garnishing
  • Marinade:
  • 2 tbsp - garlic paste
  • 2 tbsp - ginger paste
  • 2 eggs
  • Juice of 2 limes
  • 2 medium potatoes, boiled
  • 2 onions, ground to a paste
  • 2 tbsp - paste of fresh mint leaves
  • Salt to taste
  • Dry masala: 1 tbsp coriander seeds
  • 1 tbsp whole jeera (cumin)
  • 5-6 whole red chillies

How to Make Chicken sheekh kebabs

  • Grind all the dry masalas together. Keep aside.
  • Combine all ingredients for the marinade, the ground dry masalas and the minced chicken.
  • Mix well, marinate for at least one hour.
  • Heat water in a large pan.
  • Mould the sheekh kebabs on wooden sticks.
  • Slowly remove the kebabs from the sticks by gently sliding them out and into the pan of boiling water.
  • Do this with all the kebabs.
  • Boil until the water evaporates.
  • Do not stir the kebabs.
  • Just before serving, heat oil in a frying pan and shallow fry the kebabs till browned.
  • Sprinkle lime juice over the sheesh kebabs.
  • Garnish with onion rings and serve with mint yoghurt chutney.