Whenever I have to host guests or want to have a protein packed snacked, these juicy, flavour-packed chicken kababs with a beautifully golden, slightly crisp exterior is my top pick. What I love about this recipe is how simple it is. Just throwing in a few ingredients into a bowl, a few spices and that’s it! Because I use minced chicken in this recipe, it cooks in minutes. And the flavour is unbelievable! It is also freezer and meal prep friendly.
Made with chicken mince, finely chopped vegetables, fresh herbs and a delicious blend of aromatic spices, these chicken kababs are incredibly easy to prepare and cook in a pan or on a tawa. The secret to getting these kababs juicy is the combination of onions, red bell peppers, ginger, garlic and green chillies. They add moisture, texture and loads of flavour to the chicken. A little besan (chickpea flour) helps bind everything together, so the kababs hold their shape while cooking.
These are perfect as a high-protein snack, a quick appetiser, or even as a meal when paired with a refreshing hung curd dip or green chutney. And the best part? You don’t need an oven or a grill to make them!
Chicken Kabab
Ingredients
Method
- Finely chop the onion, red bell peppers, garlic, ginger, green chillies and fresh coriander. Make sure everything is chopped finely so that the ingredients mix evenly with the chicken mince.
- In a large mixing bowl, add the chicken mince, chopped vegetables, ginger, garlic, green chillies and coriander. Make sure the vegetables are chopped super fine and not blended to a paste.
- Add the besan, salt, cumin powder, coriander powder, cardamom powder, cinnamon powder and black pepper powder. Mix everything thoroughly until all the ingredients are well combined and the spices are evenly distributed.
- Take small portions of the chicken mixture and shape them into round, flat patties or elongated kababs, depending on your preference. Keep them approximately the same thickness so they cook evenly.
- Heat ghee in a non-stick pan. Place the kababs carefully on the hot pan, leaving some space between them.
- Shallow fry until golden brown on one side, then flip and cook the other side. Continue cooking until the kababs are golden on the outside and completely cooked through on the inside.
- Avoid cooking on very high heat, as the outside may brown too quickly while the centre remains undercooked.
- Transfer the kababs to a serving plate and enjoy them hot with Greek yoghurt, hung curd dip or fresh green chutney.
Video
Notes
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Chop everything finely: This ensures that the vegetables are evenly distributed and the kababs hold their shape.
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Don’t skip the besan: It helps bind the mixture and absorbs some of the excess moisture.
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Use ghee for extra flavour: Shallow frying in ghee gives the kababs a lovely aroma and golden crust.
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Keep the heat at medium: This allows the chicken to cook evenly without drying out.
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Don’t overcrowd the pan: Cook in batches to get an even golden-brown crust.
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Check for doneness: Chicken kababs should reach an internal temperature of 74°C (165°F).
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Greek yoghurt or hung curd dip
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Mint and coriander chutney
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Green chilli chutney
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Sliced onions and lemon wedges
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Fresh salad or cucumber raitaTip text
Related Recipe: Street Style Chicken Cutlet
