Recipe by: Vanita Aksekar

Source: Family Recipe


  • 500 – 600 g of chicken mince
  • 1 medium red onion (finely chopped)
  • 2 Tbs of finely chopped mint leaves
  • 4 Tbs of chopped coriander leaves
  • 2 Tbs of ginger garlic and gareen chilli paste
  • 1 Tbs of lemon juice
  • 2 Tbs from packet of chicken shammi kebab ready mix
  • 2 Tbs of melted butter


  • Combine chicken mince, onion, coriander leaves, mint leaves, garlic, green chilli paste, lemon juice, shammi kebab mix and butter.
  • Heat a non-stick grill pan. Add some oil and heat it.
  • Wet your hands and take a little chicken mixture and spread it around 2 satay sticks.
  • Press firmly and place the sheikh kebabs on the grill pan.
  • Cook and keep turning from time to time on medium heat so that they cook evenly all around.
  • Onced cood, remove from pan and cool for a few minutes. It slides out easily from the satay sticks.
  • Cut into bite size pieces and serve.

Download PDF version here: indian-chicken-sheekh-kebabs-vanita-aksekar