Chicken and Pork Seekh Kebabs

Ingredients borrowed from Indian cuisine give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.

  • Servings: 8
Chicken and Pork Seekh Kebabs

Photography: Kate Sears

Source: Martha Stewart Living, August 2007


  • 1 tablespoon coriander seeds
  • 2 whole cloves
  • 1 whole cardamom pod
  • 1 pound ground chicken
  • 1/2 pound ground pork
  • 1/4 cup finely chopped onion
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon coarse salt
  • 2 teaspoons minced garlic
  • 1 teaspoon finely grated fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon minced seeded Thai chile or jalapeno chile
  • 8 pieces naan or pita, for serving
  • Mango Chutney, for serving


  1. Toast coriander seeds, cloves, and cardamom pod in a skillet over medium-low heat until fragrant, 3 to 5 minutes. Let cool, then grind.

  2. Preheat grill to medium-high. Using your hands, combine all ingredients (except bread and chutney). For each kebab, shape 1/3 cup mixture into a 5-inch log; slide a skewer through center. Grill until cooked through, about 4 minutes per side. Serve with bread and chutney.


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