Stir Fry Chili Chicken Seekh Kebab Recipe

Stir-Fry Chili Chicken Seekh Kebab Recipe: juicy seekh kebabs stir-fried with colored bell peppers (capsicum), onion, ginger, and garlic, along with chili sauce, soy sauce, ketchup, and seasonings. Perfect appetizer, quick meal, or meal prep recipe for gatherings big or small. 

Stir Fry Chili Chicken Seekh Kebab 

If you’re someone who craves that spicy restaurant-style chili chicken flavor or Indo Chinese food but doesn’t want to deal with deep frying, batter-coating, or a pile of dirty dishes, this Chili Chicken Seekh Kabab recipe is your new best friend.

It’s spicy, juicy, with caramelized veggies + sauces, and comes together in just 15 minutes.

Perfect for busy weeknights, last-minute get-togethers, cocktail parties or even as a lazy evening snack (my personal fav).

This healthy chili chicken kebab version uses minimal oil, requires no fancy ingredients, and still delivers bold flavors we all love.

It’s protein-packed, air-fryer or pan-friendly, and versatile enough to pair with rice, noodles, or just enjoy as-is with a refreshing drink.

Stir Fry Chili Seekh Kebab Ingredients:

All the ingredients used here are pantry staples or easily available at any local grocery store:

• Chicken Seekh Kebabs (store bought or homemade)
• Onion
• Colored bell peppers (capsicum)
• Grated Ginger Garlic
• Coriander Leaves
• Honey (use sweetener of choice or skip)
• Black Pepper
• Kashmiri Red Chili Powder (for color and mild heat)
• Salt to taste
• Oil (for stir fry)
• Water (for stir fry)

Sauces:

• Soy sauce
• Chili sauce (use as per taste)
• Ketchup
• Vinegar

How to Make Stir Fry Chili Seekh Kebabs (Step-by-Step)

Step 1: Mix the Sauces

• We mix the sauces in a medium bowl for our convenience.
• Stir everything and keep it aside.

Step 2: Cook the Veggies

• We heat a pan and add the chopped veggies to the pan.
• Then we mix in some of the mixed sauce and stir-fry the veggies till they are 90% cooked.
• We want that little crispiness in the bell peppers when we bite into it.
• Remove the cooked veggies.
• For the next step, I’m using the same pan but if you want, you can use a fresh pan.
• I use the same pan as the leftover seasoning + juices from cooked veggies can add more flavors to the sauted kebabs (in the next step).
•  

Step 3: Cook the Kebabs

You can use any of these methods to cook the kebabs:

Pan-Fry Method:

• Use the same pan that you used to cook the veggies.
• Place the kebabs gently and add some oil.
• Cook on medium heat for 4-5 minutes on each side until golden brown and fully cooked.

Air Fryer Method:

• Preheat air fryer to 200°C (390°F).
• Lightly brush the kebabs with oil and air fry for 10-12 minutes, flipping halfway through for even browning.

Grill Option:

Now, if you are using an outside grill or stovetop grill to cook, just cook them on medium flame or BBQ until fully cooked and slightly charred (for that extra smokey flavors).

Step 4: Mix the Kebabs and Veggies for the Final Dish

Once the kebabs are cooked, add the cooked veggies to this mix and give everything a nice mix.
Add the remaining sauce mix and stir fry till the sauce evenly coats the kebabs and veggies.
Once cooked and combined well, turn off the heat.
Transfer to a serving bowl/platter.
Enjoy fresh or store in air-tight boxes in the fridge for 2 days.

How to Serve Chili Chicken Seekh Kebab

There are tons of ways that you can use to serve them, these are a couple of my favorites ones:

With a spicy schezwan chutney or green mint chutney

Over fried rice or noodles for a full Indo-Chinese meal

Stuffed in a wrap or pita with onions and sauces

Served as appetizers with toothpicks for parties

With a side salad and yogurt dip for a healthy dinner

Meal Prep & Tips

Make ahead: The kebabs and the veggies can be chopped and stored in separate boxes or bags. Then stored a day in advance in the fridge.
 When ready to cook, just remove from the fridge and saute, stir-fry, and serve.

Sauce Storage: the chili chicken sauce can be made 2-3 days ahead in advance and stored in an air-tight bottle / jar or ziploc in the fridge. 

Leftovers: Store cooked kebabs in an airtight container for up to 2 days. Reheat in an air fryer or oven for best results.

Unlike traditional chili chicken, which involves deep-frying, sauces, and multiple cooking steps, this seekh kebab version simplifies the entire process without compromising flavor.

It’s lower in oil, quicker to cook, and needs just one mixing bowl and a cooking surface.

Perfect for lazy days, quick dinners, or when you’re hosting friends and want something fancy with minimal effort.

Whether you’re juggling work, tired after a long day, or just want to enjoy something comforting without spending hours in the kitchen, this Chili Chicken Seekh Kabab recipe is your go-to. It’s bold, flavorful, easy to make, and far healthier than takeout.

Once you try it, this dish is guaranteed to earn a permanent spot in your weekly rotation.

So next time the chili chicken craving hits, skip the restaurant and whip up these spicy seekh kebabs in just 15 minutes.

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Yield: 3 people

Stir Fry Chili Chicken Seekh Kebab Recipe

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Stir-Fry Chili Chicken Seekh Kebab Recipe: juicy seekh kebabs (sausages) stir-fried with colored bell peppers (capsicum), onion, ginger, and garlic, along with chili sauce, soy sauce, ketchup, and seasonings. Perfect appetizer, quick meal, or meal prep recipe for gatherings big or small. 

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 2 minutes

Total Time 2 minutes

Ingredients

• 400 gms chicken seekh kebabs (store bought or homemade)
• 1 medium onion, chopped in bite size pieces
• 2 cups chopped colored bell peppers (capsicum), chopped in bite size pieces, check notes
• 1 tbsp grated ginger garlic
• 2 tbsp chopped coriander leaves
• 1 tbsp honey (use sweetener of choice or skip)
• 2 tbsp oil (for stir fry)
• 1/4 cup water (for stir fry)


Seasoning:

• ½ tsp black pepper

• 1 tsp Kashmiri red chili powder (for color and mild heat)
• 
1 tsp Salt to taste

Sauces:

• 1 tbsp soy sauce
• 1 tbsp chili sauce (use as per taste)
• 2 tbsp ketchup
• 1 tsp vinegar

Instructions

How to Make Stir Fry Chili Seekh Kebabs (Step-by-Step)

Step 1: Mix the Sauce

• In a medium size bowl, add water, all the sauces mentioned along with vinegar.
• Add honey and mix well and keep aside.
  

Step 2: Cook the Veggies

• Heat the same pan and add 1 tbsp oil.
• Add the chopped onion, stir fry for 30 seconds.
• Add grated ginger-garlic and saute everything. Cook for a minute.
• Now, add the chopped mixed bell peppers (capsicum) and saute for 2 minutes (until slightly cooked).
• Add the salt, black pepper and red chili powder and saute everything.
• Now, add the 1/2 the sauce mix and stir fry everything for 2-3 minutes on medium-high flame.
• The veggies should be 90% cooked as you want them to be slightly crispy.
• Remove from pan and keep aside.
  

Step 3: Cook the Kebabs

Pan-Fry Method:

• Use the same pan which you used to cook the veggies.
• Heat 1 tablespoon oil in a nonstick pan.
• Place the kebabs gently and cook on medium heat for 4-5 minutes on each side until golden brown and fully cooked.
  
  

Air Fryer Method:

• Preheat air fryer to 200°C (390°F).
• Lightly brush the kebabs with oil and air fry for 10-12 minutes, flipping halfway through for even browning.
  

Grill Option:

• Grill on medium flame or BBQ until fully cooked and slightly charred.

Step 4: Mix the Kebabs and Veggies for the Final Dish

• Once the kebabs are cooked, add the cooked veggies to this mix and give everything a nice mix.
• Add the remaining 1/2 sauce mix and stir fry on medium heat for another 2 minutes (till the sauce evenly coats the kebabs and veggies).
• Once cooked and combined well, turn off the heat.
• Transfer to a serving bowl/platter.
• Enjoy fresh or store in air-tight boxes in the fridge for 2 days.
  

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 71mgSodium: 1513mgCarbohydrates: 21gFiber: 3gSugar: 12gProtein: 18g