Air-Fryer Seekh Kebabs: Quick, Easy, And Delicious!

Seekh kebabs are a popular dish in Indian and Pakistani cuisine, made with spiced ground meat that is formed onto skewers and grilled or cooked in the oven. In this article, we will be discussing how to make seekh kebabs in an air fryer – a healthier alternative to the traditional frying method. This recipe is simple, uncomplicated, and made with ingredients you likely have on hand.

Choosing your meat

Seekh kebabs are typically made with ground lamb, beef, or chicken. For a traditional Pakistani kebab, opt for ground beef. If you're making chicken seekh kebabs, you can either buy pre-ground chicken from the supermarket or grind boneless, skinless chicken breasts or thighs yourself. You can also use a combination of both.

If you're looking for a healthier option, ground chicken or turkey is a good choice as they are lower in fat and calories compared to red meat.

For a vegetarian option, you can use soya chunks or jackfruit to mimic the taste and texture of meat. Potatoes are also a good addition to bind the mixture together.

Preparing your ingredients

For a delicious, juicy seekh kebab, you'll need to gather some fresh ingredients and spices. Here's a detailed list of what you'll need to make these mouth-watering kebabs:

Meat: You can use any type of ground meat you prefer. Options include chicken, lamb, beef, or turkey. If you're using chicken, opt for a mix of white and dark meat for extra juiciness. Alternatively, you can use boneless, skinless chicken breasts and thighs and grind them yourself in a food processor.

Vegetables: You'll need a mix of fresh vegetables to add flavour and texture to your kebabs. This includes onions (red or yellow), green chillies or chilli peppers, and cilantro or mint leaves. You can also add shallots, garlic, and ginger to enhance the flavour. If you want to make your kebabs even healthier, try adding finely shredded carrots for some extra sweetness and moisture.

Spices: The secret to a delicious seekh kebab is in the spices. You'll need cumin seeds, coriander seeds, garam masala, red chilli powder or red chilli flakes, and turmeric powder. You can also add some paprika or Kashmiri red chilli powder for a milder flavour. Don't forget to toast and grind your cumin and coriander seeds to deepen their flavour and remove any raw taste.

Binding Agents: To help your kebabs hold their shape, you'll need something to bind the meat mixture together. You can use an egg, chickpea flour (gram flour), breadcrumbs, or potato/GF tapioca starch. If you're using an egg, whisk it before adding it to the mixture.

Oil: A neutral-flavoured oil, such as olive, avocado, or canola oil, will be needed for cooking the kebabs and greasing your palms when shaping them.

Skewers: You'll need skewers to shape your kebabs. Bamboo skewers are a popular choice, but you can also use chopsticks, straws, or bamboo sticks. If using bamboo skewers, remember to soak them in water for at least 10 minutes before cooking to prevent burning.

Optional Ingredients: While not necessary, you can add some extra ingredients to enhance your kebabs. These include papaya paste (to tenderise the meat), lemon juice (for acidity), or cheese (for a decadent touch).

Once you've gathered all your ingredients, you'll be ready to start preparing and mixing them according to your chosen recipe. Remember to chop or pulse your vegetables, toast and grind your spices, and always taste your mixture to ensure it's seasoned to your liking.

Making the kebab mix

Firstly, gather and prepare your ingredients. For a chicken kebab mix, you will need ground chicken, ginger-garlic paste, spices such as garam masala, red chilli powder, and salt to taste. You can also add in some chopped onions, cilantro, and green chillies for extra flavour and heat. If you are making a vegetarian version, you can use soya chunks, jackfruit, and grated or shredded vegetables like carrots, beets, and potatoes as a base.

Next, add all your ingredients to a large mixing bowl and mix well. Use your hands or a spoon to combine everything evenly. You can also use a food processor to blend the ingredients until well combined, but be careful not to puree the mixture. If you are making a vegetarian kebab mix, you may need to add some flour to help bind the mixture.

Once your mixture is ready, divide it into equal portions and shape them into elongated kebab forms around skewers or bamboo sticks. You can grease your palms with a little oil to make this process easier.

If you are using wooden skewers, remember to soak them in water for at least 10 minutes before threading the kebab mix onto them. This will prevent the skewers from burning while cooking.

Finally, place the skewered kebabs in the refrigerator to chill for at least 30 minutes before cooking. This will help the kebabs firm up and hold their shape better during cooking.

Shaping the kebabs

Firstly, it is important to ensure your kebab mixture is dry and firm enough to shape. If your mixture is too wet, it may not stick to the skewers. You can add a binding agent such as breadcrumbs, an egg, or flour to help the mixture hold together. Once your mixture is ready, divide it into equal-sized portions. The number of portions will depend on how many kebabs you are making, but aim for 4-6 portions per pound of meat.

Next, prepare your skewers. If using bamboo skewers, soak them in water for at least 30 minutes before cooking to prevent them from burning. You can also use chopsticks, straws, or metal skewers. If using thinner skewers, create a hollow centre in the kebab by pressing the skewer towards your hand while rotating it.

Now, it's time to shape your kebabs. Take one portion of the kebab mixture and form it into a cylindrical or oblong shape by gently pressing and moulding it with your hands. Grease your palms with a little oil to prevent the mixture from sticking. Then, thread a skewer through the centre of the spiced meat mix. Repeat this process for the remaining portions of the mixture.

Finally, place your kebabs on a plate or tray and put them in the refrigerator to chill for at least 30 minutes before cooking. This will help the kebabs firm up and hold their shape during cooking.

Cooking the kebabs

Once you've prepared your chosen kebab mixture, it's time to cook! Here's a step-by-step guide to making delicious seekh kebabs in your air fryer:

Step 1: Prepare the Skewers

Before you start shaping your kebabs, don't forget to soak your bamboo skewers in water. This is an important step to prevent them from burning while the kebabs cook. If you're using metal skewers, you can skip this step. Soak the bamboo skewers for at least 10 minutes, or up to 1-2 hours if possible. If you forget to soak them beforehand, wrap the exposed ends of the skewers with aluminium foil to prevent burning.

Step 2: Shape the Kebabs

Take a portion of your kebab mixture and roll it into an oblong or cylindrical shape by gently pressing it together. You can grease your palms with a little oil to make this process mess-free. Then, thread a skewer through the spiced meat mixture. Continue this process until you've shaped all your kebabs.

Step 3: Preheat the Air Fryer

Set your air fryer to a high temperature—around 400°F (200°C)—and preheat for about 2 minutes. This will help ensure your kebabs cook evenly and get a nice browned exterior.

Step 4: Cook the Kebabs

Place the skewered kebabs in the air fryer basket, leaving a small gap between each kebab to allow for even cooking. Brush the kebabs with a light coating of oil to help them brown and cook for 10-12 minutes, or until they're cooked through. If you're using a meat thermometer, the internal temperature should reach 165°F (74°C) or higher for safety.

Step 5: Flip and Cook

About halfway through the cooking time, flip the kebabs to ensure even browning on all sides. If your air fryer basket is on the smaller side, you may need to cook the kebabs in batches to avoid overcrowding.

Step 6: Serve Hot

Once your kebabs are cooked, remove them from the air fryer and serve hot! They're perfect as an appetizer with mint chutney, cilantro chutney, or a yogurt sauce for dipping. You can also wrap them in naan or serve with rice and a side of salad for a heartier meal.

Frequently asked questions