Making juicy Chicken Seekh Kebabs & The Story of My First US Apartment...

Today, I'm sharing a recipe that's straight from the heart – the most tender, juicy, and flavorful Chicken Seekh Kebabs you will ever make! This is a classic Pakistani BBQ staple, and I'm showing you all the secrets to getting that perfect restaurant-style result on your grill at home.
But this vlog is a little different. While we grill, I'm going to share a very personal story with you all. A story about my first few months after moving to the United States – a tale of culture shock, crazy apartment pests (you won't believe it!), and how we overcame it all. It’s a story about resilience and finding a new home.
So grab a cup of chai, get comfortable, and let's cook and chat together! If you enjoy this video, please give it a thumbs up, subscribe for more recipes and stories, and let me know in the comments: What's a food that reminds you of home?
Recipe Ingredients
A Quick Note: In the video, I'm making a double batch (for 4.5 lbs / 2kg of chicken kebabs) because I was going to freeze some! The recipe written below is the standard amount for 2.25 lbs / 1kg of ground chicken, which is perfect for a family meal. Just follow these measurements for amazing results!
Yields: Approx. 18-20 kebabs
Prep time: 20 minutes
Cook time: 10-15 minutes
Ingredients:
For the Meat:
2.25 lbs (or 1kg) Ground Chicken (Pro Tip: Use a 2:1 ratio of dark thigh meat to white breast meat for the juiciest kebabs!)
For the Vegetable & Herb Mixture:
2 pounds of Onion, finely chopped
5 Green Chilies (or to your spice preference)
1.5 inch piece of Fresh Ginger
5 cloves of Garlic
1 small bunch of Fresh Cilantro, finely chopped
½ bunch of Fresh Mint, finely chopped
Dry Spices & Binder:
2 tsp Salt (or to taste)
2 tsp Red Chili Powder
2 tsp Crushed Red Chili Flakes
1.5 tsp Dry Coriander Powder
1.5 tsp Cumin Powder
1.5 tsp Chicken Powder or MSG (like Aji-no-moto)
½ cup Plain Breadcrumbs

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