Why the chicken mixture not stick with the skewers?

Too sticky: If the chicken masala mixture is too sticky(moist), difficult to wrap around the skewers, add some bread crumbs, 1 tsp at a time.Too dry: If you add more bread crumbs in chicken mixture then it becomes too dry and difficult to wrap around the skewers. Add some beaten egg, 1 tsp at a time.Little sticky: The chicken masala mixture will be little sticky, so that it will help the mixture to bind together to shape around the skewers.

How can I tell if my pan is ready using the hand test?

While preheating your pan on medium heat for at least 7 to 8 minutes, hold your palm about 3 to 4 inches above the grill surface.Hot & Ready: If you feel enough heat to pull your hand away due to discomfort after 2 to 4 seconds, the pan is ready.Too Hot: If you must pull your hand away after only 1 to 2 seconds, the pan is too hot. This can lead to bitter, burnt (black) grill marks before the chicken is cooked through.Too Cool: If you can hold your hand there for more than 5 seconds, the pan needs more time to preheat; otherwise, your meat will steam instead of browning.

Why should I use flat skewers, and can they be reused?

Using flat wooden skewers is highly recommended because they prevent the chicken from rotating or spinning when you try to flip them. This ensures even cooking and a much better presentation.Reuse the skewers - if wooden skewers are not burnt after cooking, you can wash them thoroughly and use them again. However, always inspect them for cracks or food residue to ensure they remain food-safe.

Low Calorie Pan Grilled Chicken Seekh Kebab

Name: Low Calorie Pan Grilled Chicken Seekh Kebab
Cuisine: Indian
Ingredients: 300 grams Coarsely ground chicken breast; 75 grams (half medium size) Finely chopped onion; 2 tsp (3 to 4 small size cloves) Finely chopped garlic; 2 tsp Finely chopped green chili; 45 grams (3 tbsp ) Breadcrumbs; 30 ml (approx. half egg) Beaten Egg; ½ tsp Garam masala powder; ½ tsp Zeera powder; ½ tsp Chili powder; ½ tbsp (half medium size) Lime juice; 1 to 2 heaped tbsp. Finely chopped Coriander leaves; 1 tbsp Oil; ¾ tsp (approx.) Salt

by Viruthiga Veni

Low Calorie Pan Grilled Chicken Seekh Kebab - Indian recipe showing finished dish ready to serve

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These pan-grilled chicken seekh kebabs will be tender and juicy on the inside, with brown grill marks on the outside.
Variations

For traditional way, try this Perfect Pan-Grilled Chicken Seekh Kebab – Restaurant Style at Home.
For a health-conscious persons, try this Less prep time -15 mins pan grilled chicken seekh kebab

Low Calorie Pan Grilled Chicken Seekh Kebab - close up view of finished dish plated and garnished

Ingredients

Coarsely ground chicken breast – 300 grams

Finely chopped onion – 75 grams (half medium size)

Finely chopped garlic – 2 tsp (3 to 4 small size cloves)

Finely chopped green chili – 2 tsp

Breadcrumbs – 45 grams (3 tbsp )

Beaten Egg – 30 ml (approx. half egg)

Garam masala powder – ½ tsp

Zeera powder – ½ tsp

Chili powder – ½ tsp

Lime juice – ½ tbsp (half medium size)

Finely chopped Coriander leaves – 1 to 2 heaped tbsp.

Oil – 1 tbsp

Salt – ¾ tsp (approx.)

Ingredients for Low Calorie Pan Grilled Chicken Seekh Kebab including Coarsely ground chicken breast, Finely chopped onion, Finely chopped garlic

Instructions

Preparation of ingredients

Coarse mince chicken

At the shop: Ask the butcher to make a coarse mince using boneless chicken breast for better texture.
At home: Use a food processor/mixi to create your own homemade coarse mince using chicken breast.

To remove moisture from onion

Salt and rest: Place the chopped onion in a shallow plate, spread them in a shallow layer. Sprinkle ½ tsp salt over them and mix well.
Allow moisture to release: Let the mixture sit for about 20 to 30 minutes.The salt will draw the moisture out of the onions.
Squeeze out liquid: Transfer the salted onions to a muslin cloth and using hands squeeze the cloth to extract as much of the onion juice as possible. Make sure the onions are finely chopped. Use 75 gram chopped onion (half medium size).

Other ingredients

Finely chop garlic and coriander leaves- Using sharp knife to chop the garlic and coriander leaves into very small pieces. Make sure the coriander leaves are washed and dried before start to chop.
Beaten egg- Beat 1 egg well and measure 30ml beaten egg (approx. half beaten egg).
Bread crumbs- I used homemade coarse bread crumbs. To save time, plan ahead to prepare them in advance, or simply use store-bought whole-grain crumbs.

Prepare chicken mixture and refrigerate

To prepare masala mixture, add the following ingredients in a clean bowl and mix well

prepared squeezed onion
3 heaped tablespoons bread crumbs
½ tsp zeera powder, ½ tsp garam masala powder, ½ tsp chili powder
2 heaped tbsp finely chopped coriander leaves
2 tsp finely chopped green chili

Add the following ingredients to coarse chicken

30 ml beaten egg (approx. half of 1 egg)
2 tsp finely chopped garlic
½ tbsp lime juice
½ tsp salt

Don’t dump the salt and lime juice with spoon on chicken pieces. Just sprinkle ½ tsp salt and ½ tbsp lime juice all over the mince chicken and mix well.

Low Calorie Pan Grilled Chicken Seekh Kebab - Add the following ingredients to coarse chicken

Combine both the prepared masala mixture and marinated coarse chicken then place them in refrigerator

Mix Gently - Gently combine all the ingredients. Don’t overmix the mixture then it became dense kebab.
Refrigerate: Place the mixture in the refrigerator for at least 45 minutes. Chilling firms up the chicken mixture so it holds its shape on the skewers and also get marinated well.

To Wrap chicken mixture around the skewers

Gather flat wooden skewers, take the chicken mixture from the refrigerator, roughly divide the chicken mixture in to equal size portions

Roughly divide them in to 4 to 5 equal size portions.

Note: Refrigerating for at least 45 minutes will also help to avoid breaking apart the chicken skewers while cooking. But if you refrigerate the chicken masala mixture for longer time then the chicken mixture become hard, so let them sit at room temperature for 15 to 20 minutes will make the chicken skewers to cook more evenly.

Note: Once lime juice is added to chicken mixture, it should be kept for only 2 to 3 hours. Reason being, if lime juice added chicken mixture kept for longer time, then it will become mushy and change texture.

Gather flat wooden skewers, take the chicken mixture from the refrigerator, roughly divide the chicken mixture in to equal size portions

Apply oil on your hands, take one portion of chicken mixture, make a cylindrical shape, use two hands to form long cylindrical shape around the skewer

Take 1 tsp of oil in a small bowl. The chicken mixture will be little sticky so apply oil on your hands to avoid them not to stick to your hands.
Check the Consistency: The mixture should be just slightly sticky. If it is too wet, add breadcrumbs 1 teaspoon at a time. If it is too dry or crumbly, add beaten egg, 1 teaspoon at a time.
Insert the skewer through the center of the cylindrical shaped chicken mixture and using hand to apply little pressure to flatten them evenly and also as thin as possible.
It’s important by using hands to gently form the chicken mixture in to loosely packed around skewers not to form too tightly packed / too loosely packed around the skewers.
Repeat the same for the remaining chicken masala mixture.

Gently roll and flatten the mixture on the skewers

Even the Surface: Using your hands, gently roll the chicken mixture on the skewers. Apply light, consistent pressure to ensure an even surface on all sides of the skewer.
Form the Flattened Shape: Gently flatten the top and bottom surfaces of the rolled chicken mixture to form a thin, flattened skewer shape.
Use Oil as Needed: To prevent sticking and maintain a smooth texture, apply a little oil to your hands when rolling and flattening the skewers.

Grill Pan Selection and Cooking Spacing Guide

Why Use Non-Stick Grill Pan: It allows you to cook the chicken skewers with less oil, prevents the meat from sticking, and makes cleanup much easier.
Option 1: Ceramic Non-Stick Grill Pan (Medium Heat): A premium ceramic coating safely works at medium heat. Leave plenty of space between the chicken skewers so moisture can escape, helping you attain a brown grill marks.
Option 2: Hybrid or Seasoned Carbon Steel Grill Pan (Medium-High Heat): If using these durable pans, you can safely use medium high heat and leave a little space between the chicken skewers while still achieving a deep, dark brown grill marks.

Cooking chicken skewers in a nonstick grill pan

Oil and preheat the grill pan

Gather pastry brush- It helps to coat the oil evenly over the surface of the grill pan and chicken skewers.
Add 1 tsp oil to the grill pan. By using pastry brush, to spread the oil entirely in the bottom of the nonstick grill pan evenly. Preheat them for about 5 minutes over medium flame.

Just before placing them on hot pan, use pastry brush to apply oil on top surface of the chicken skewers

Place 1 tbsp oil in a small bowl.

Note: Make sure to coat them with oil right before it place on a grill pan.

Just before placing them on hot pan, use pastry brush to apply oil on top surface of the chicken skewers

Place the oiled surface chicken skewers on the hot grill pan and continue to cook them without moving, untill to attain brown grill marks underside the chicken skewers for about 4 to 5 minutes over medium flame

Note: I used a ceramic non-stick grill pan at medium heat for this recipe

Test the heat: The pan is ready when it is hot enough to sizzle immediately, but not smoking.
Angled placement: Place the oiled chicken skewers on the hot pan at a 45-degree angle to the grates to achieve beautiful grill marks.
Listen for the sizzle: You should hear an immediate sizzling sound the moment the chicken touches the pan.
Space them out: Leave plenty of space between the skewers so they brown properly.

Place the oiled surface chicken skewers on the hot grill pan and continue to cook them without moving, untill to attain brown grill marks underside the chicken skewers for about 4 to 5 minutes over medium flame

Just before flip them, baste oil on top side of the chicken skewers then flip them & reduce the heat to low

Cook undisturbed: After 4 to 5 minutes, just check quickly by lifting the sides of the skewers, whether brown grill marks formed.
Once formed, apply oil on top side of the chicken skewers and then flip.
After flip the skewers reduce the heat to low.

In low heat, continue to cook them for about 4 to 5 minutes, to cook inside

After flipping, cook them in low heat, for about 4 to 5 minutes or untill the internal temperature of the chicken skewers at 165°F (74°C).

Usually the total cooking time for this chicken skewers is 8 to 9 minutes for 1 batch.
The cooking time will vary depends upon the thickness of the chicken skewers, how coarsely the chicken pieces are minced (size of chicken pieces), the type of cookware used, the amount of heat used.

Low Calorie Pan Grilled Chicken Seekh Kebab - In low heat, continue to cook them for about 4 to 5 minutes, to cook inside

Transfer the grilled chicken skewers to a paper towel lined plate, transfer them to clean plate to rest for at least 5 to 10 minutes before serve

Transfer the cooked grilled skewers to a paper towel-lined plate. Using a fresh paper towel, gently pat all sides of the skewers to absorb the surface oil. After a minute or two, move them to a clean plate and loosely cover them with a lid or foil to rest before serving.

Now the pan grilled chicken seekh kebab is ready to be served with curd mint dip

After resting, the grilled skewers are ready to serve.

Tips

For prep chicken

💡 Did you know chicken breast is the healthiest part of the chicken? It’s high-protein, low-fat, and 0-carb, making it perfect for weight loss or muscle building.

💡 To prepare coarse minced chicken, ask your butcher at the shop to grind boneless chicken breast to a coarse texture. Alternatively, you can easily make it yourself at home using electric chopper or mixi jar.

For chicken mixture

💡 Chilling the mixture for at least 45 minutes allows the flavors to marinate and firms the texture for easier shaping.If you leave it in the fridge longer and it becomes too hard, let the skewers sit at room temperature for 15 to 20 minutes before cooking to reduce the chill.

💡 Once lime juice is added to chicken mixture, it should be kept for only 2 to 3 hours. Reason being, if lime juice added chicken mixture kept for longer time, then it will become mushy and change texture.

💡 The consistency of the chicken masala mixture should be slightly sticky. If the mixture is too sticky, add breadcrumbs 1 teaspoon at a time. Conversely, if the mixture is too dry or crumbly, add beaten egg, 1 teaspoon at a time. If the mixture feels right but won't stay on the stick, just mix mixture again gently by hand. Then, try shaping it onto the skewers again.

For pan grilling

💡 I Used a ceramic non-stick grill pan to cook the skewers so they do not stick and to make cleaning up much easier.

💡 To get a nice brown grill marks, ensure the pan is hot enough to sizzle when placing the chicken skewers, but not smoking (too high) or failing to sizzle immediately (too low).

💡 To Attain a brown grill marks : Arrange the chicken skewers in a single layer, leaving plenty of space between them. If you are using a smaller pan, cook in multiple batches or switch to a larger pan.

💡 Wait to flip! Check the bottom and only turn the skewers once you see brown grill marks.

💡 For perfectly cooked, juicy, and safe skewers every time, rely on an instant-read meat thermometer. The target internal temperature is 165°F, measured in the thickest part of the meat.

For Salt

💡 Be careful with your salt, as it affects both flavor and texture. Too little salt leaves the chicken lacking flavor, while too much can make it tough. Remember that not all salts are the same; they have different levels of saltiness depending on the brand and type; for this recipe, I used 1/2 tsp of sea salt for 300g of boneless chicken and 1/4 tsp for the onion.

Safe Taste-Testing

💡 Never taste the mixture once the raw chicken is added, as this can lead to food poisoning. To check the salt safely, fry a small sample piece and adjust the seasoning based on the cooked taste.

Frequently Asked Questions

Too sticky: If the chicken masala mixture is too sticky(moist), difficult to wrap around the skewers, add some bread crumbs, 1 tsp at a time.
Too dry: If you add more bread crumbs in chicken mixture then it becomes too dry and difficult to wrap around the skewers. Add some beaten egg, 1 tsp at a time.
Little sticky: The chicken masala mixture will be little sticky, so that it will help the mixture to bind together to shape around the skewers.

Grill pan isn’t hot enough, overcrowding the grill pan with skewers, flipping the meat too early, a lack of oil on the grill pan or meat, or using a dirty pan with leftover residue.

To get dark brown grill marks, ensure your grill pan is preheated until hot and lightly coated with oil. Place the skewers in a single layer with plenty of space between them to prevent steaming, and flip them only once after a brown crust has formed.

While preheating your pan on medium heat for at least 7 to 8 minutes, hold your palm about 3 to 4 inches above the grill surface.

Hot & Ready: If you feel enough heat to pull your hand away due to discomfort after 2 to 4 seconds, the pan is ready.
Too Hot: If you must pull your hand away after only 1 to 2 seconds, the pan is too hot. This can lead to bitter, burnt (black) grill marks before the chicken is cooked through.
Too Cool: If you can hold your hand there for more than 5 seconds, the pan needs more time to preheat; otherwise, your meat will steam instead of browning.

To achieve good looking results, place your chicken skewers at a 45-degree angle to the grates. This positioning creates beautiful, angled grill marks that are more visually pleasing than straight lines.

Thick skewers can stay raw in the middle. To fix this, cover the grill pan with a lid halfway through cooking to trap heat.

You can use these chicken skewers in many different meals. Try chopping them up to use in fried rice, soups, or noodles. They also make an excellent filling for sandwiches, burgers, and chapati wraps, or you can use them as a savory stuffing for dosas and tacos.

Using flat wooden skewers is highly recommended because they prevent the chicken from rotating or spinning when you try to flip them. This ensures even cooking and a much better presentation.
Reuse the skewers - if wooden skewers are not burnt after cooking, you can wash them thoroughly and use them again. However, always inspect them for cracks or food residue to ensure they remain food-safe.

Yes. The raised ridges keep the chicken skewers elevated, preventing them from sitting in their own fat. This allows excess oil to drain away and collect at the bottom of the pan, so less fat is absorbed by the chicken skewers, which reduces the calories.

Chicken breast is the leanest cut available, making it the healthiest part of the chicken. Because it is low in fat, zero-carb, and has the most protein by weight, it’s an excellent choice for anyone prioritizing heart health or weight loss.

Refrigerate them right away. Put leftovers in shallow containers within 2 hours of cooking. For the best quality and safety, use the leftover chicken within 2 to 3 days.