Chicken Sheesh Kebab

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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  • 1 kg - fresh chicken, finely minced
  • For garnishing - onion rings
  • For Marinade:
  • 2 - eggs
  • 2 tbsp - garlic paste
  • 2 tbsp - ginger paste
  • 2 - medium potatoes, boiled
  • 2 - onions, ground to paste
  • 2 tbsp - paste of fresh mint leaves
  • 2 - lime (juice)
  • salt - to taste
  • For Dry Masala:
  • 1 tbsp - coriander seeds
  • 1 tbsp - whole jeera (cumin)
  • 5 to 6 - whole red chillies

How to Make Chicken Sheesh Kebab

  • Grind all the dry masalas together. Keep aside.
  • Combine all the ingredients for the marinade, the ground dry masalas and the minced chicken.
  • Mix well and marinate for at least one hour.
  • Heat water in a large pan.
  • Mould the sheesh kebabs on wooden sticks.
  • Slowly remove the kebabs from the sticks, by gently sliding them out, into the pan of boiling water.
  • Do this will all the kebabs.
  • Boil, until the water dries out.
  • 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.