Air fryer recipe · Starters
Chicken Seekh Kebab
Juicy minced-chicken logs packed with green chilli and fresh herbs, grilled to a smoky finish you can serve in a roll.
- 40 minTotal time
- 200°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 105kcal
- 17.2 gprotein
- 2.8 gcarbs
- 2.7 gfat
- 0.9 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken mince400 g
- Fried onion (birista)1/4 cup
- Green chillies, minced2
- Fresh coriander + mint1/3 cup
- Garam masala1 tsp
- Roasted gram flour1.5 tbsp
Method
Drain the mince well
Squeeze any excess water from the chicken mince by pressing it in a sieve, because wet mince will not hold its shape on a skewer. The drier the meat, the firmer and more grillable your kebabs will be.
Mix and bind
Combine the mince with crushed fried onion, green chilli, chopped herbs, garam masala, ginger-garlic paste and the roasted gram flour. Knead firmly for two full minutes until the mixture turns slightly sticky and tacky, which is what binds the kebab.
Rest the mixture
Cover and refrigerate the mince for twenty minutes so the gram flour absorbs moisture and the flavours settle. Chilled mince is much easier to shape into smooth logs.
Shape on skewers
Wet your palms and press portions of the mixture firmly around flat skewers into even sausage shapes, sealing the ends. If you have no skewers, roll tight cylinders and lay them straight in the basket.
Air-fry until smoky
Brush the kebabs with oil and air-fry at 200C for 14 minutes, turning them halfway for even browning. They are done when the surface is golden-brown with charred ridges and feels firm to a gentle press. The chicken is done when it is opaque all the way through with no pink at the centre.
