Low Sodium Chicken Seekh Kebab
Delight your taste buds with this flavorful, *Low Sodium Chicken Seekh Kebab* recipe—an irresistibly juicy and healthier take on the classic South Asian delicacy. Made with ground chicken infused with aromatic spices like cumin, coriander, garam masala, and a touch of chili for gentle heat, these kebabs are paired with fresh cilantro, mint, and a splash of zesty lemon juice. Perfect for those watching their salt intake without compromising on taste, these kebabs boast a smoky, char-grilled finish thanks to quick cooking on a grill or stovetop grill pan. Ready in under an hour, they make a protein-packed, guilt-free meal ideal for weeknight dinners or weekend gatherings. Serve them hot with a refreshing yogurt dip or tangy chutney for the ultimate low-sodium, high-flavor experience! Keywords: low sodium recipes, healthy chicken kebab, chicken seekh kebab, low salt grilling recipes.
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 2 teaspoons, freshly grated Ginger
- 1 medium, finely chopped Green chili
- 2 tablespoons, finely chopped Cilantro
- 2 tablespoons, finely chopped Mint leaves
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Chili powder
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 1 teaspoon, freshly ground Black pepper
Instructions
In a large mixing bowl, combine the ground chicken, finely chopped onion, minced garlic, grated ginger, chopped green chili, cilantro, and mint leaves.
Add cumin powder, coriander powder, garam masala, chili powder, and freshly ground black pepper to the mixture.
Pour in the lemon juice and olive oil, then mix everything thoroughly until well combined.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat your grill or stovetop grill pan to medium-high heat.
Using wet hands, divide the mixture into 8 equal portions. Form each portion into a cylindrical shape around a skewer, ensuring it is evenly distributed and the thickness is uniform.
Lightly brush the kebabs with a bit of olive oil to prevent sticking.
Grill the kebabs for about 10-15 minutes, turning frequently, until they are cooked through and have nice grill marks.
Remove the kebabs from the grill and allow them to rest for a couple of minutes before serving.
Serve the kebabs hot with your choice of chutney, salad, or yogurt dip.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.6 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3362 mg | 72% | |
*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.
