Savor the distinct taste and texture of a single Chicken Seekh Kabob piece.

Minced Chicken Base: The kabob is constructed from finely ground or minced boneless chicken meat, often mixed with a small amount of fat or binding agent (like chickpea flour) to ensure it holds its shape and stays juicy during cooking.

 Aromatic Seasoning: The meat is thoroughly kneaded with a rich blend of ginger, garlic, mint, cilantro, and green chilies, along with dry ground spices such as cumin, coriander, garam masala, and red chili powder, providing a complex, savory, and aromatic flavor.

 Cylindrical Shape: The mixture is tightly hand-molded around a long, flat metal skewer (seekh) to form a smooth, cylindrical log. This shaping is key to ensuring it cooks evenly, and the finished kabob has the characteristic hollow center once the skewer is removed.

 Smoky Cooking: Traditionally cooked over a charcoal grill or in a tandoor (clay oven), the high heat and smoke give the exterior a slight char and impart a deep, signature smoky flavor.