Smoky chicken seekh kabab

Name: Smoky chicken seekh kabab
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 kg ground chicken; To taste, salt; 1 tsp. pepper powder; 5-6 garlic cloves, finely minced; 1 tbsp. cilantro, minced; 1 onion, finely chopped, squeeze out liquid; 2-4 green chillies, finely chopped; 1 tbsp. chilli flakes; 1 tsp. red chilli powder; 1 tbsp. garlic powder; 1 tbsp. cumin seeds, coarsely crushed; 1 tbsp. coriander seeds; 3 tbsp. oil; 1 charcoal, burning hot

Sarvat Hanif @sarvathanif

Canada

When the sun sets, the Iftar table becomes a place of warmth and celebration. Among the many dishes that grace this table, Smoky Chicken Seekh Kabab stands out as a flavourful favourite, loved for its juicy texture, bold spices, and irresistible aroma.
After a long day of fasting, Iftar calls for food that is: light yet satisfying, rich in protein, easy to share with family and guests. Chicken seekh kababs tick every box. Fried to perfection and infused with smoky flavour, they are comforting without feeling heavy—ideal for breaking the fast.
The signature smoky taste comes from charcoal smoking (dhungar method). This technique gives the kababs a restaurant-style aroma that instantly elevates them, making them feel special enough for Ramadan evenings.
Ramadan food is about more than taste—it’s about sharing. Whether you’re hosting guests or enjoying a quiet family Iftar, these kababs add a festive touch and fill the home with mouth-watering aromas.

Sarvat Hanif @sarvathanif

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Ingredients

30minutes

6 servings

1 kgground chicken
To taste, salt
1 tsp.pepper powder
5-6garlic cloves, finely minced
1 tbsp.cilantro, minced
1onion, finely chopped, squeeze out liquid
2-4green chillies, finely chopped
1 tbsp.chilli flakes
1 tsp.red chilli powder
1 tbsp.garlic powder
1 tbsp.cumin seeds, coarsely crushed
1 tbsp.coriander seeds
3 tbsp.oil
1charcoal, burning hot

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Steps

30minutes

1

In a large mixing bowl, combine the ground chicken with all the spices, cilantro, onion, green chillies, cumin seeds, and coriander seeds.
2

Mix well for 8-10 minutes, until the mixture is sticky.
3

Place a foil cup in the centre of the ground chicken, place the coal and pour a few drops of oil. Cover for 3 minutes.
4

Remove the coal and refrigerate the kabab mixture for 2 hours.
5

Once chilled, make long kebab shapes on skewers.
6

Heat oil and fry them in pan on medium heat for 8-10 minutes, flipping sides in between.
7

Serve as is or as a side with rice and salad.