Succulent kebabs made from tender meat, masalas and seasoning, put on a skewer and grilled golden. These succulent kebabs melt in your mouth with every single bite. They are not meaty; have the right amount of seasoning that won’t overwhelm. A good chicken seekh kabab is never meaty at all!

If you prefer to use ground chicken instead of making your own ground chicken, feel free to do so. It will definitely save time!

Instead of shallow frying or grilling, these kebabs are baked in the oven. Another difference in these kebabs from the traditional ones is the addition of bell peppers. I was a bit skeptical about adding the bell peppers. The bell peppers added a unique flavour to the kebabs.

The specialty of a good chicken seekh kabab is tender, juicy and flaky in texture.

To store these kebabs, wrap the kababs tightly in plastic wrap as this will help keep them fresh for longer. Store the kababs in an airtight container or zipper-lock bag in the refrigerator for up to three months. If you cook them first, you will need to allow them to cool before bagging them up and placing them in the freezer.

When you’re ready to enjoy the kababs, simply thaw them in the refrigerator overnight prior to cooking them. However, frozen kebabs are best with cooked from frozen, cooked in the oven. Preheat the oven to 400 degrees Fahrenheit for 16-18 minutes while baking the kababs.