Air Fryer Chicken Seekh Kebabs

Ingredients

• 1 lb Ground chicken (Preferably not extra-lean, for juicier kebabs.)
• 1 small Yellow onion (Finely grated or minced; squeeze out excess moisture.)
• 0.25 cup Fresh cilantro (Finely chopped.)
• 1 tbsp Ginger (Finely grated or minced.)
• 3 cloves Garlic (Finely minced.)
• 1 Green chili (Finely minced; optional or adjust to taste.)
• 2 tbsp Gram flour (Besan; helps bind the mixture.)
• 1 tsp Ground cumin
• 1 tsp Garam masala
• 1 tsp Paprika or Kashmiri chili powder (Use more or less according to desired heat.)
• 1 tsp Ground coriander
• 1 tsp Kosher salt (Adjust to taste.)
• 0.5 tsp Black pepper
• 1 tbsp Ghee or neutral oil (For brushing or spraying the kebabs and air-fryer basket.)
• 0.5 Lemon (Cut into wedges for serving.)

Steps

1. 1

   Finely mince or grate the onion, then squeeze it firmly in a clean kitchen towel or by hand to remove excess liquid. This prevents the kebab mixture from becoming too loose.

2. 2

   Place the ground chicken, drained onion, cilantro, ginger, garlic, green chili, gram flour, cumin, garam masala, paprika or Kashmiri chili powder, coriander, salt, and black pepper in a large bowl.

3. 3

   Mix with your hands or a sturdy spoon just until evenly combined. Do not overwork the mixture, which can make the kebabs dense.

4. 4

   Divide the mixture into approximately 8 portions. With lightly oiled hands, shape each portion into a short sausage-shaped kebab, about 4 to 5 inches long and 1 inch thick. If using wooden skewers, press the mixture around the skewers; otherwise shape the kebabs directly.

5. 5

   Preheat the air fryer to 400°F (200°C) for about 3 minutes. Lightly grease the basket or perforated tray so the kebabs release easily.

6. 6

   Arrange the kebabs in a single layer with space between them. Brush or lightly spray the tops with ghee or oil.

7. 7

   Air-fry at 400°F (200°C) for 6 to 8 minutes. Turn the kebabs carefully, brush the second side with the remaining ghee or oil, and continue cooking for another 5 to 7 minutes.

8. 8

   Cook until the kebabs are browned and lightly charred at the edges and the center reaches 165°F (74°C) on an instant-read thermometer. Add 1 to 2 additional minutes if needed, since air fryers vary.

9. 9

   Rest the kebabs for 2 to 3 minutes, then serve hot with lemon wedges, green chutney, laccha pyaaz, turmeric quinoa rice, or warm paratha.

Notes

The post states that the air-fryer version takes about 15 minutes and is mostly hands-free. Work in batches if the basket is crowded; overcrowding prevents browning. Because the linked full recipe and direct-message recipe were not included in the source, quantities and method details are reconstructed estimates rather than a verbatim extraction.

Nutrition per serving

• main
• air-fryer
• Indian
• South Asian
• high-protein
• chicken
• gluten-free
• meal-prep