Chicken Seekh Kabab
Chicken Seekh Kabab (ไก่สับเสียบย่าง)
Minced chicken thigh worked with onion, fresh coriander, ginger and Punjabi seekh spices, skewered and charcoal-grilled.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Chicken Seekh Kabab
Chicken seekh kabab is the lighter, poultry version of the classic skewer kebab, built on the same old technique of moulding spiced mince around a steel rod and roasting it over fire. Seekh refers to the skewer itself, and the method comes out of the kebab traditions of North India, where mince was favoured because it could be seasoned right through and shaped by hand. Using chicken in place of red meat gives a paler, milder kebab while keeping the same form. At BHARAT we use minced chicken thigh, chosen because the thigh keeps the kebab moist, worked with onion, fresh coriander, ginger and a Punjabi seekh-spice blend.
The mix is pressed by hand into a coil along flat steel skewers. We add no food colouring; any colour comes from the herbs and the char. Our chicken is halal-marked, bought daily from Makro, and the kitchen handles no pork. Cooking takes place in a real charcoal-fired clay tandoor at roughly 480 °C rather than a gas unit, and our chef from Uttarakhand sets the skewers upright in the heat. The thin coil of mince holds its shape on the bar, and as it cooks the drip onto the tandoor floor concentrates smoke back onto the meat.
The high heat sears the surface in seconds so the centre stays soft and juicy. Compared with the mutton seekh, this kebab is lighter in both colour and flavour, soft in texture, with flecks of green herb visible and a gentle, well-seasoned warmth rather than strong heat. It is finished with butter and a squeeze of lime. We serve it with onion rings, lemon and mint chutney, and it goes well wrapped in naan.
The kitchen cooks to order from 9 AM to 11:30 PM every day, with last orders half an hour before close; Phetchaburi MRT is about five minutes away on foot.
Everything off the same charcoal oven is gathered on our tandoori page, and why we kept charcoal instead of gas explains what that fight was about. It sits in our Non-Veg Starters menu, and regulars often order it alongside Butter Chicken.
รายละเอียด Chicken Seekh Kabab (ไก่สับเสียบย่าง)
ไก่สับละเอียดผสมขิง กระเทียม สมุนไพรสด และเครื่องเทศคัดสรร ปั้นเสียบไม้ย่างในเตาทันดูร์ดินเผาจนหอมกรุ่น ตำรับดั้งเดิมลัคเนา เนื้อนุ่มฉ่ำรสชาติเข้มข้น
Frequently Asked Questions
Are the Chicken Seekh Kababs dry?
We balance the minced chicken with fresh herbs and a touch of fat to ensure the kababs stay moist and moist during roasting.
How do they compare to Mutton Seekh Kababs?
They are generally lighter in flavour and texture, with a paler colour, while still delivering the classic smoky, spiced profile of a tandoori seekh.
How spicy is this dish?
The spice level is moderate, relying on fresh green chillies and medium spices rather than overwhelming heat.
Are they dairy-free?
The mix itself contains no dairy, but we brush clarified butter over the top, so ask us to leave that off if you need the dish dairy-free.
Can I order these as a main course?
While they are categorised as starters, a double portion paired with a side of naan and a salad makes for a wonderful, light main meal.
