How to make Chicken ‘Kheema’ (Mince) Patties/ Sheekh Kebab


  1. 500 g Chicken Mince (‘Kheema’) with 10-15% Fat
  2. Salt to taste
  3. ½ Teaspoon (Tsp) Garam Masala
  4. 1 Tsp Cumin Seeds
  5. 1 Tsp Coriander
  6. 1 ½ Tsp Kashmiri Red Chillies
  7. 1 ½ Tablespoons (TBSP) Tandoori Marinade (MY Recipe Link Here- )
  8. 1.5 TBSP Oil
  9. ½ Tsp Cracked Pepper
  10. 1 Egg
  11. 2 TBSP Chopped Fresh Herbs (Coriander and Mint)
  12. 1 TBSP Cornflour or ‘Besan’ (Chickpea Flour)


  1. A Burger/ Sub Bun (For each serve)
  2. ¼ Cup Baby leaves Salad (For each serve)
  3. 1 Cheese single (For each serve)
  4. 1 Tbsp Mayonnaise(For each serve)


  1. Take all the ingredients (Except for the ones needed for the sandwich) into a large bowl and mix until very well combined
  2. Cool the mince mixture in the fridge (for at least two hours)
  3. The mixture will seem loose, but that will not be an issue, as the egg will firm up while cooking
  4. Portion the Mince mix into small balls
  5. Apply oil on your hands, and shape into patties
  6. For the Sheekh Kebabs
  1. Place the mince balls on skewers (with oily hands) and evenly spread them across a skewer
  2. Keep the skewers in a refrigerator for an hour, to firm up
  1. Cook the patties/ Skewers over a gentle coal grill or in a pan, on medium heat
  2. Serves 6-8


  1. Split open the bun and place the cheese singles on it
  2. Put the bun into a microwave (medium wattage) for 30 seconds, until the cheese melts
  3. Put the mayonnaise on the Bun
  4. Place the Salad leaves on the mayonnaise and the char-grilled patties

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