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    Chicken seekh Kebab without oven

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    Incredibly juicy and delicious chicken kebabs cooked without oven. Smoked and grilled to perfection!! Chicken seekh Kebab without oven is a great accompaniment to any meal!!Chicken seekh Kebab without oven

    A quick and easy Chicken seekh Kebab without oven recipe prepared at home without oven. Yes, you heard me right – tasty and succulent chicken seekh kebab without oven. A no-marinade recipe, simply combine minced chicken with aromatic spices, onion and ginger-garlic paste. Shape and cook – it’s that easy. No mess, no fuss and it’s packed with so much flavor!

    Kebabs are traditionally cooked on skewers in a hot tandoor (Indian clay oven) over charcoal. But today’s post is all about cooking chicken kebabs without oven. I have mentioned two ways of cooking chicken seekh kebab without oven. Also, displayed below is a step by step guide on how to give the kebabs a perfect shape?
    Chicken seekh Kebab without oven

    The finished kebabs are give a smoky flavor using “dhungar method. In this method – coal/charcoal is smoked to a point where it is red hot. Place this hot coal in a kadai/pan and pour ghee on top. As it starts to smoke, place kebabs and cove the lid of the kadai/pan. Let it sit for 5 -10 minutes. Smoke flavors permeate the chicken giving it a nice smokey (dhungar) flavor.

    Another option would be to place the hot coal in a katoori, (small steel bowl) pour ghee on top and place the smokey katoori inside the kadai/pan. Cover and let it get smokey. Please be very careful while doing it indoors. If you are not comfortable please skip this step and enjoy the cooked kebabs as is. 

    Dhungar method is pretty common in Rajasthan. Chefs in Rajasthan sprinkle spices over hot coal to give that particular dish extra spice and flavor. 

    Chicken seekh Kebab without oven

    These chicken seekh kebabs can be cooked in an oven too. Place the shaped kebabs on a baking tray and bake them at 350 degree F for 20-25 minutes. Apply dhungar method to oven baked kebab – follow the above method secure the baking tray tightly with aluminium foil from all the corners and allow it to sit for 5 – 10 minutes. 

    Before we begin, a word of advice – keep all the ingredients ready before you start handling the raw meat. Wash your hands with warm soapy water after handling raw meat to prevent contamination. 

    These kebabs are practically healthy, oil free and prepared with just the right amount of spices. Drizzle some lime juice, sprinkle some chaat masala, garnish with cilantro leaves and enjoy these yummy kebabs with chutney of your choice.

    Other kebab recipes – Chicken kebab without oven, Kalmi kabab, Kakori kebab, Afghani kebab.

    Chicken seekh Kebab without oven



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    Chicken Kebab recipe
    Votes: 21
    Rating: 4.38
    You:
    Rate this recipe!
    Print Recipe
    Incredibly juicy and delicious chicken kebabs cooked without oven. Smoked and grilled to perfection!! A great accompaniment to any meal!!
    Servings Prep Time
    5 STICKS 15 MINUTES
    Cook Time
    40 MINUTES
    Servings Prep Time
    5 STICKS 15 MINUTES
    Cook Time
    40 MINUTES
    Chicken Kebab recipe
    Votes: 21
    Rating: 4.38
    You:
    Rate this recipe!
    Print Recipe
    Incredibly juicy and delicious chicken kebabs cooked without oven. Smoked and grilled to perfection!! A great accompaniment to any meal!!
    Servings Prep Time
    5 STICKS 15 MINUTES
    Cook Time
    40 MINUTES
    Servings Prep Time
    5 STICKS 15 MINUTES
    Cook Time
    40 MINUTES
    INGREDIENTS
    • 1 Lb Minced Chicken (450 grams)
    • 1 small Onion, finely chopped
    • 2 teaspoon each of Minced Garlic and ginger
    • 4 tablespoon Chopped cilantro leaves
    • 1 cup Besan
    • 1.5 teaspoon Roasted cumin seeds
    • 3/4 teaspoon Green Cardamom powder
    • 1 tablespoon Kastoori methi/ dried fenugreek leaves
    • 1/4 teaspoon Cinnamon Powder
    • 1/2 -1 teaspoon Red chili powder (adjust as per taste)
    • 1/4 teaspoon Nutmeg Powder
    • Salt to taste
    • 2 tablespoon Butter/oil (for basting and toasting)
    CHANGE SERVING SIZE: STICKS
    CHANGE UNITS:
    METHOD
    PREPARING THE MIXTURE
    1. Assemble all the ingredients....
    2. And dry spices..
    3. In a large bowl combine minced chicken, onion, garlic and ginger paste...
    4. Add all the spices one by one...
    5. Stir in chopped cilantro leaves, besan and mix until well blended.
    HOW TO SHAPE SEEKH KEBAB
    1. METHOD 1- Wet your hands, take some mixture, fold in between your palm and keep pressing the kebab until they look like long logs.
    2. You can either put them on wet wooden skewers or follow the second method below.
    3. METHOD 2- Divide seekh mixture into equal parts.
    4. Cut foil in rectangles. Place seekh at one end.
    5. Start folding the foil as you work you way towards the end.
    6. Fold it firmly. Squeeze gently to secure the edges. Pinch the sides of the foil and seal it properly.
    7. Cut of the excess foil. Foil-wrapped seekh is ready. Repeat the process with rest of the seekhs.
    8. Boil water in a large pan.
    9. Boil seekhs in hot water until firm (appx. 3-4 minutes).
    10. Remove seekhs from water and allow it to cool completely. Discard the water.
    11. When cooled, unwrap the foil-wrapped seekhs.
    12. Perfectly shaped seekh kebabs are ready for grilling.
    HOW TO COOK SEEKH KEBABS
    1. METHOD 1- Grease a heavy bottom kadhai, grease it with butter.
    2. Place kebab in the kadhai, apply butter on top and cover it with a lid. Maintain the flame on medium low.
    3. Turning occasionally cook the kebabs for 20 minutes or till they are brown from all the sides.
    4. Keep basting them with butter as you rotate them.
    5. METHOD 2- Grease a wire rack and place it directly over the small burner.
    6. Grill kebabs over direct heat, turning occasionally, until lightly charred and cooked through.
    7. If you choose to give it a smoky taste then follow the steps below. Heat charcoal on a cook top. Heat until its red hot...
    8. When they are red hot place them in a kadai...
    9. Add 1 teaspoon ghee on top of the hot charcoal..
    10. As the smoke starts to arise...
    11. Arrange chicken kebab on a wire rack and place it on the smoky kadai. Cover and let chicken sit in smoke for 4-5 minutes.
    12. Remove and arrange it on a platter.
    13. Drizzle some lemon juice on Kebabs and serve hot with mint chutney.
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    Comments

    1. Hi, the recipe calls for 1 cup besan, but the quantity in the pic looks less. Do you mean 1 teacup or 1 measurement cup equivalent? thanks.. looking forward to make the kebabs this weekend..

      Reply

    2. Hi Ruchi the recipe looks super wanna try it definitely can we deep fry the kebabs. Or even shallow fry is ok

      Reply

    3. Hi, can we make these and boil it with the foil wrapped in water step and then freeze them for 2-3 months? And when we want to eat it after say a month or two then just take it out from the freezer, remove the foil and cook in the pan?

      Reply

      • Shameem, chicken doesn’t remain uncooked. I do this all the time.
        In the first step (boiling) chicken is nearly cooked.
        In second step, chicken gets fully cooked. Hope this helps!

        Reply

    5. October 18, 2016 at 9:59 am
      Incredible recipes very yummy one question on first picture you have onion, besan cilantro chicken minced & butter plz let me know i am little confuse about yellow thing in little bowl but over all excellent receipe

      Reply

      • Thanks Pashi, glad you liked the recipe. 🙂
        Could you please specify which picture are you talking about? In the first pic I have 5 ingredients and you have named all of them.

        Reply

    6. Hi, want to prepare these kebabs for a party. so will be making in huge amount and freezing. Wanted to know if I can freeze them after wrapping up in foil paper and boiling ?

      Reply

    8. I tried it.. And it came out great… Thank-you so much.. It really was the star recipe of the evening..:)

      Reply

    11. RK,

      Thanks ! you kept everything so simple and easy to follow, I am looking forward for some more great recipes from you.

      Reply

    13. Incredible recipes. Great pictures and they help a lot. Prepared these seekh kabab and were very good. Delicious and so easy. Keep up the amazing work.

      Reply

    14. Impressive way of displaying your content. Lucky to came across your blog. Indian cooking gets a whole new angle for me. Tried for 4th and was a huge success. Rather I grilled it over my pig shaped mini tera cotta grill and were delicious!

      Reply

    15. hi, very nice recipe. Today I m preparing pahadi kabab , can I use same method for cooking? Is it advisable.?

      Reply

      • Thanks for stopping by Dipika. Pahadi Kebab recipe uses more of cilantro and mint as its marinade but you can use the same ingredients to prepare them. Hope that helps.
        Ruchi

        Reply

    18. All I can say is wonderful recipe and very well explained. Every aspect of the recipe was all rounded up pretty well. Believe it or not it was a great help for first timers like me who is reluctant to try her hands on Indian cooking, but you make it look amazingly simple. Like the way you assemble and present ingredients at the start of the recipe. It’s my checklist 🙂 Thanks dear.

      Reply

    19. Lovely recipe great result! I have so much to say just one word YOU ARE SUPER FABULOUS! totally in awe of your work, so clear and easy to follow steps. learn something new everyday! Kebabs were so moist and juicy. loving it.

      Reply

    20. Hey Honey, I made one of your recipe and my chicken was super moist on my pan. Totally worth the effort. Your detail piece of info is super helpful. Thanks Steph.

      Reply

    21. Very good website. Lucky me I recently found your site by chance (stumbleupon).i tried the recipe n it came out YUM, all ur recipes r very easy to follow due to step by step pic, thanks a lot for it:-)

      Reply

    22. Pretty tasty. We love Indian food. I made mine with ground lamb and doubled the recipe. I was worried that the spices might be overwhelming, but they weren’t. Formed them like cylinders around the skewers.Kebabs was nice and moist after grilling. Served it with your green chutney. Overall yummy and impressive. The flavor was great!

      Reply

    23. What a great way of making kebab and without oven. I liked the way you explain. Can you please explain the dhungar method in detail I would like to try that. In this recipe it states but is not clear. Awesome blog by the way!

      Reply

    24. Nice recipe, prepared these and followed your pictures step by step. Very yummy. Never knew kebab can be made without oven and they were cooked. only thing I would like to do is make it more spicier next time. I felt it was less spicy but no complains. Thanks you Ruchi

      Reply

      • Sure Meena, as mentioned adjust the seasonings in my recipes as per your taste. All my recipes are mildly flavored. Glad you liked it. Thanks for stopping by 🙂

        Reply

    25. Hello Ruchi,

      My kebabs came out really good. Thanks for saving my kitchen. Your recipes are so so detailed and very clear. Thank you from the bottom of my heart. If I have to cook I will always run to your website from now on. Even the way you show ingredient assembly before you begin is commendable. It has helped me get organized before cooking not like before where I was running in circles looking which ingredient to add and sometimes I forgot to add a ingredient. Thanks dear.

      Sorry for the long comment but I have lots to add.
      Your greatest admirer and follower Runina

      Reply

      • That’s so sweet of you Runina. Gald you liked the recipe. Thanks and keep visiting back for more:)

        Reply

    26. Ruchi Your way of explaining everything in this post is really good, any one can effortlessly make this recipe. I made this and everyone at home loved it.Thanks a lot. Dhungar method is awesome- couldn’t do it but I am sure it will taste good.

      Reply

      • You are welcome Khushbu. Yes the Dhungar method works wonders on this recipe.Provides that smokey flavor and taste to the kebabs.

        Reply

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