Both frying and baking Chicken Seekh Kebab yield delicious results, but frying gives a crispier texture while baking is a healthier option. If you choose to bake, cook the kebabs in the oven for 15-18 minutes at a high temperature for optimal results.

Yes, you can make Chicken Seekh Kebab gluten-free by substituting the besan (gram flour) with a gluten-free flour alternative, such as almond flour or coconut flour. This will maintain the texture while accommodating gluten sensitivities.

To store leftover Chicken Seekh Kebab, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven or on a skillet before serving.

Chicken Seekh Kebab pairs wonderfully with mint chutney, yogurt sauce, or a fresh salad. You can also serve it with naan or rice for a complete meal. For a refreshing touch, consider adding pickled onions or cucumber slices.

If you don't have fresh coriander, you can use dried coriander leaves or parsley as a substitute. While the flavor will differ slightly, these alternatives will still add a nice herbaceous note to your kebabs.