Baked Chicken Seekh Kebab

High-protein ground chicken is seasoned with fresh herbs and digestive spices, then baked instead of fried for a lean and flavorful Indian classic.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 750 g (1.65 lbs) ground chicken · 1072 kcal in the whole recipe
• 2 medium onions (200 g), divided (1 grated & squeezed for kebab, 1 sliced for salad) · 80 kcal in the whole recipe
• 3 cloves garlic, minced · 18 kcal in the whole recipe
• 1 tbsp fresh ginger, grated · 8 kcal in the whole recipe
• 20 g fresh mint, finely chopped · 9 kcal in the whole recipe
• 20 g fresh cilantro, finely chopped and divided · 5 kcal in the whole recipe
• 1 tbsp ghee, melted for brushing · 114 kcal in the whole recipe
• 200 g strained yogurt, for sauce · 190 kcal in the whole recipe
• 1 medium cucumber, diced · 24 kcal in the whole recipe
• 2 tbsp fresh lemon juice · 7 kcal in the whole recipe

Method

1. In a large bowl, mix ground chicken, squeezed grated onion, garlic, fresh ginger, fresh mint, half of cilantro, garam masala, cumin, chili powder, and salt until cohesive.

   

2. Divide mixture into equal portions and shape firmly onto skewers using wet hands, then place on a parchment-lined baking tray.

   

3. Lightly brush the kebabs with melted ghee and bake in a preheated oven at 200°C (400°F) for 15-18 minutes until cooked through.

   

4. For accompaniment, stir together strained yogurt, lemon juice, and remaining cilantro in a cup, then toss sliced onion with diced cucumber in a bowl.

   

5. Serve hot chicken seekh kebabs immediately with refreshing yogurt sauce and cucumber-onion salad.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.