Chicken seekh kebabs are one of those snacks that are equally perfect for a casual evening at home or as a starter for a get-together. Traditionally, they are grilled, but the air fryer makes them so much more convenient with less oil used and quicker cooking. They still come out juicy and full of flavour.
These kebabs are made with minced chicken mixed with fresh herbs, spices and aromatics, then shaped onto skewers and cooked till browned. They are protein-rich and so flavourful. Serve them with mint chutney, onion slices and lemon wedges and wow your family or guests.
If you like easy air fryer starters, you might also enjoy air fryer tandoori chicken, chicken tikka, chicken 65 and chicken malai tikka.
Ingredients
Chicken Mince: You can use fresh or thawed chicken mince. I keep it in the fridge so that seekh kebabs are easier to form.
Onion, ginger garlic paste and green chillies: These add loads of flavour. Make sure they are very finely chopped or minced.
Fresh herbs: Cilantro adds flavour too.
Spices: A mix of garam masala, chaat masala, pepper and red chilli powder gives that classic kebab flavour. You can adjust the spice levels as per your taste.
Chickpea flour: Helps bind the mixture and prevents the kebabs from breaking while cooking. You can also use breadcrumbs.
Oil: Keeps the kebabs moist and gives it a nice golden brown appearance on air frying.
Instructions
In a large mixing bowl, add chicken mince, chopped onion, green chillies, ginger garlic paste and cilantro. Mix it well.
Add in chickpea flour, salt, pepper and the other spices.
Mix everything really well using your hands and ensure that all the spices are uniformly distributed.
Cover the bowl and let the mixture rest in the fridge for 30 minutes if it feels difficult to work with. My chicken mince was already chilled so I skipped this step and went right ahead to make the kebabs.
Use wooden skewers cut to fit the air fryer. Soak them for 10 minutes before using. Then take some seekh kebab mixture and shape it around the skewers to form kebabs. I had run out of skewers so I just shaped the kebabs in sausage-like logs using my hands. Lightly oil your hands before doing this.
Meanwhile, preheat your air fryer to 180°C or 360°F for 3 minutes. Place them in air fryer basket leaving enough space between them for circulation of air.
Air fry for 15-16 minutes, till they are golden brown and cooked through. At 4-5 minutes of cooking time, brush or spray them with oil so that they get golden on cooking.
Your chicken seekh kebabs are ready to serve. Serve hot with mint chutney, lemon wedges and onion slices.
Expert Tips
- If your chicken mince is too wet, you may add more chickpea flour. Breadcrumbs can be used as well.
- Resting the mixture in the fridge before shaping makes it easier to work with. I use cold chicken mince and can straight away shape the kebabs.
- Do not overcrowd the air fryer basket to ensures even cooking.
- These kebabs can be prepared ahead and stored in the fridge for upto 2 days. Just air fry when required.
- You can vary the spices as per taste. These are medium spicy in taste.
- You can also make a meal by making a wrap in a paratha or naan by using chutneys and dips and also some chopped salad.
Here's the recipe card:
📖 Recipe Card
Air fryer Chicken Seekh Kebab
Chicken seekh kebab is a healthy and delicious chicken appetizer that can be easily done in the air fryer. Quick and perfect.
skewers
Ingredients
- 500 gm chicken mince or 1 lb.
- 1 onion finely chopped
- 2 green chillies finely chopped
- 1 tbsp. ginger garlic paste
- 2 tbsp. cilantro chopped
- 1 tsp. garam masala
- 1 tsp. Chaat masala
- ½ tsp. Pepper
- 1 tsp. Kashmiri red chilli powder or paprika
- 2 tbsp. chickpea flour or besan
- Salt to taste
- 1 tsp. oil for brushing
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Instructions
-
In a large mixing bowl, add chicken mince, chopped onion, green chillies, ginger garlic paste and cilantro. Mix it well.
-
Add in chickpea flour, salt, pepper and the other spices. Mix everything really well using your hands and ensure that all the spices are uniformly distributed.
-
Cover the bowl and let the mixture rest in the fridge for 30 minutes if it feels difficult to work with. My chicken mince was already chilled so I skipped this step and went right ahead to make the kebabs.
-
Use wooden skewers cut to fit the air fryer. Soak them for 10 minutes before using. Then take some seekh kebab mixture and shape it around the skewers to form kebabs. I had run out of skewers so I just shaped the kebabs in sausage-like logs using my hands. Lightly oil your hands before doing this.
-
Meanwhile, preheat your air fryer to 180°C or 360°F for 3 minutes. Place them in air fryer basket leaving enough space between them for circulation of air.
-
Air fry for 15-16 minutes, till they are golden brown and cooked through. At 4-5 minutes of cooking time, brush or spray them with oil so that they get golden on cooking.
-
Your chicken seekh kebabs are ready to serve. Serve hot with mint chutney, lemon wedges and onion slices.
Notes
2. Resting the mixture in the fridge before shaping makes it easier to work with. I use cold chicken mince and can straight away shape the kebabs.
3. Do not overcrowd the air fryer basket to ensures even cooking.
4. These kebabs can be prepared ahead and stored in the fridge for upto 2 days. Just air fry when required.
5. You can vary the spices as per taste. These are medium spicy in taste.
6. To make a meal, serve with a salad on the side along with a mint chutney. Or make a wrap with dips and salad along with chicken seekh kebab.
Nutrition
Calories: 125kcalCarbohydrates: 4gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 34mgSodium: 64mgPotassium: 149mgFiber: 1gSugar: 1gVitamin A: 434IUVitamin C: 4mgCalcium: 12mgIron: 1mg
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