Gluten-Free Chicken Seekh Kebab
Perfectly spiced and irresistibly tender, these Gluten-Free Chicken Seekh Kebabs are a flavorful twist on the classic Indian dish, thoughtfully crafted to suit gluten-free diets. Made with ground chicken, aromatic herbs like fresh mint and coriander, and a blend of warm spices including garam masala and cumin, these kebabs are bursting with bold, savory notes. Gluten-free breadcrumbs ensure proper binding while delivering a light texture, and a hint of lemon juice ties the flavors together beautifully. Quick to prepare and ready in just 35 minutes, these kebabs are ideal for grilling or pan-frying, making them perfect for weeknight dinners or festive gatherings. Serve them hot off the grill with a refreshing yogurt dip or tangy chutney for an unforgettable, wholesome meal!
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 units Green chili, finely chopped
- 3 tablespoons Fresh coriander leaves, finely chopped
- 2 tablespoons Mint leaves, finely chopped
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 100 grams Gluten-free breadcrumbs
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the ground chicken, finely chopped onion, minced garlic, grated ginger, and chopped green chilies.
Add the fresh coriander leaves, mint leaves, chili powder, cumin powder, coriander powder, garam masala, and salt to the chicken mixture.
Incorporate the gluten-free breadcrumbs into the mixture, ensuring an even distribution for proper binding.
Pour in the lemon juice and olive oil, and mix the ingredients thoroughly with your hands until they are well combined.
Cover the bowl and refrigerate the mixture for at least 30 minutes to let the flavors meld and to firm up the mixture.
Preheat your grill or a non-stick pan over medium heat.
Divide the chicken mixture into 8 equal portions and shape each portion around a skewer, creating a long cylindrical kebab.
Grease the grill or pan lightly with olive oil to prevent sticking.
Place the kebabs on the grill or pan and cook for approximately 12-15 minutes, turning occasionally, until fully cooked and browned on all sides.
Once cooked, remove the kebabs from the grill and let them rest for a few minutes before serving.
Serve hot with a side of chutney or yogurt dip.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 9.7 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3274 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
