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Chicken Sheekh Kabab
Lunch • India
How to Make Chicken Sheekh Kabab (Traditional & Healthy Version)
Chicken Sheekh Kabab is a popular North Indian delicacy, cherished for its robust flavors and tender texture. Originating from the Mughal kitchens, this kabab is traditionally made by marinating minced chicken (murgh keema) with aromatic Indian spices, herbs, and binding agents before skewering and grilling. The result is juicy, smoky kababs with a delightful blend of spices like dhania (coriander), jeera (cumin), and garam masala, creating an irresistible aroma that fills the kitchen. In India, Chicken Sheekh Kabab is often served during festive occasions such as Eid, Holi, and family gatherings, and they are a staple at street food stalls and tandoori restaurants. What makes Chicken Sheekh Kabab a standout for lunch is its high protein content, minimal use of oil, and the versatility to adapt to health-conscious diets. The kababs are typically cooked on a tawa, grilled, or roasted in a tandoor, imparting a pleasant smoky flavor without excessive fat. Served with mint chutney and onion rings, Chicken Sheekh Kabab is a delectable treat that brings together tradition, taste, and nutrition. Its popularity during festivals and celebrations reflects its cultural significance in North Indian cuisine, making it perfect for calorie tracking and healthy eating.
Ingredients(for 2 kababs per serving)
- 250g Chicken mince (murgh keema) (boneless, finely minced)
- 1 medium Onion (finely chopped (pyaz))
- 1/4 cup Coriander leaves (finely chopped (dhaniya))
- 2 Green chillies (finely chopped (hari mirch))
- 1 tbsp Ginger-garlic paste (adrak-lahsun paste)
- 1 tsp Garam masala (North Indian spice blend)
- 1/2 tsp Cumin powder (jeera powder)
- to taste Salt (namak)
- 1 tbsp Lemon juice (nimbu ras)
- 2 tbsp Besan (gram flour for binding)
- 1 tbsp Oil (for brushing (mustard or refined))
Instructions
- 1
Mix chicken mince, onion, coriander leaves, green chillies, and ginger-garlic paste in a bowl.
5 minutes
Ensure the chicken is finely minced for smooth kababs.
- 2
Add garam masala, cumin powder, salt, lemon juice, and besan. Combine thoroughly to form a sticky mixture.
3 minutes
Mix with hands for even distribution of spices.
- 3
Cover the mixture and refrigerate for 10 minutes to allow flavors to meld and firm up.
10 minutes
Chilling helps the kababs hold their shape.
- 4
Divide the mixture into equal portions. Shape each portion onto skewers, forming cylindrical kababs.
5 minutes
Wet hands slightly to prevent sticking.
Why This Dish is Healthy
This recipe uses skinless chicken mince, fresh vegetables, and herbs, minimizing processed ingredients and unhealthy fats. Grilling or cooking on a tawa reduces oil usage, making it calorie-conscious. Using besan instead of bread crumbs keeps it fiber-rich and diabetic-friendly. High protein and low carb content make it ideal for weight loss, muscle building, and balanced nutrition.
Chicken Sheekh Kabab is rich in lean protein, supporting muscle growth and repair. The use of besan (gram flour) adds dietary fiber and micronutrients like magnesium and folate. Fresh herbs and spices provide antioxidants, while minimal oil keeps saturated fat low. The dish is gluten-free if besan is used for binding, making it suitable for those with gluten sensitivity. Vitamins B6, B12, and essential minerals from chicken support overall health.
Pro Tips
- 💡Tip 1: Use fresh minced chicken for best texture and flavor.
- 💡Tip 2: Chill the mixture for better binding and shape retention.
- 💡Tip 3: Brush kababs with oil sparingly for a crispy exterior without excess calories.
Storage & Serving
Store cooked kababs in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or grill before serving. Do not freeze as texture may change.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
