Ground Chicken Seekh Kebabs With Lachha Pyaaz
  1. Slice onion into medium-thick pieces for Lachha Pyaaz

  2. Soak onion in ice-cold water for 5–10 minutes, then drain completely and pat dry

  3. Add chili powder, salt, chaat masala, cilantro, and lemon/lime juice to onion

  4. Toss or gently massage until evenly coated

  5. Refrigerate Lachha Pyaaz up to 2 days or serve immediately

  6. Mix all kebab ingredients in a bowl until fully combined

  7. Spread mixture evenly onto parchment paper into an 8x8-inch square

  8. Cut in half, then divide each half lengthwise to create 4 strips

  9. Use a spatula to make horizontal indentations (~½ inch apart) along each strip

  10. Air fry at 380°F for 10 minutes

  11. Increase to 400°F for 2–3 minutes until golden with slight char

  12. Serve with rice and Lachha Pyaaz

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍢Kebab

Cuisine🇮🇳Indian

Occasions🍗Barbecue📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 25m

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