Mamta's Kitchen

Sheek Kebab, Chicken 2 (Quick Version)

Sheekh Kabab, Murge ka 2

Mamta Gupta

Kebabs, pronounced as ka-bab in Hindi, are very versatile and can be used as a side dish to the main meal, as a starter or as a snack with tea or drinks. Do not be frightened by a long list of ingredients, this is a quick recipe.

Also see BBQ Selection and Marinade Selection.

If you make these, feel free to send your pictures for inclusion here.


  • 450 gm. lean mince chicken

  • 1 large onion, peeled

  • 1/2 inch piece ginger

  • 4 cloves of garlic

  • 2-3 green chillies, more if you like them hot

  • A small bunch of fresh coriander

  • A small bunch of mint leaves

  • 1 tbsp. garam masala

  • 1 tsp. cumin powder

  • 2 slices of fresh bread crumbs or 2 tbsp. besan/gram flour

  • 1 egg, lightly beaten

  • 1 tbsp. ghee or olive oil

  • Salt to taste

  • 1 onion, thinly sliced, for garnish

  • A handful of coriander leaves, finely chopped, for garnish

  • One lemon thinly sliced, for garnish


  1. Chop onion, ginger and garlic coarsely.

  2. Put all the ingredients, except the Chicken, ghee and garnish, together in a food processor and grind to a coarse paste.

  3. Put the Chicken in a bowl and pour the spice & onion paste onto it.

  4. Mix well and leave in the fridge, in an airtight container, for a minimum of 4-6 hours/ overnight.

  5. Shape the mix into kebab shapes (round like hamburgers or long like sausages on skewers) with dampened hands.

  6. Cook in ghee or oil, in a heavy bottomed pan/griddle, until nicely browned on all sides. You can cook them in a very hot oven for 15-20 minutes, until nicely browned on all sides.

  7. Serve hot with Green Mango Chutney, on a bed of lettuce and garnished with thinly sliced onions, chopped coriander leaves and lemon slices.

  8. Long Sheek Kebabs can be served wrapped in tortillas/chapatties, as tortilla wraps or Chapatti wraps, along with shredded salads.


  • These kebabs can also be cooked on a BBQ.

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