A simple minced Chicken Kabob recipe, a perfect appetizer or afternoon snack with a hot cup of tea.
Looking for a simple kabob recipe – this is one of them! This simple chicken kabob is perfect for an appetizer or great afternoon snack with a hot cup of Masala Chai.
Simply mix the ingredients together, set aside to marinade, then roll, coat and fry. You have a delicious kabob ready. You can even marinade it the day before an event so you all thats left is to fry when you want to serve. You can even shape them and freeze them raw, thaw and fry whenever you need.
You can serve it hot or room temperature with a sauce or chutney of your choice. Imli, green chutney, coconut chutney or even simply Ketchup or hot sauce will be great.
You can make this recipe with any ground minced meat, however I am using chicken as a healthier option than red meats. Chicken is very bland by itself so it takes extra amount of spices to become more flavorful versus other red meats.
Here is a step by step recipe for beginners, lets give it a try!
Time: 1 hour (includes marination time)
Level of difficulty: Easy
Servings: 15 small kabobs (count varies depending on the size you make)
Ingredients for the Kabobs:
- 1 lb of minced Chicken (khima)
- 1 medium egg
- 1/4 cup bread crumbs (Italian flavored works well)
- 1 cup grated onion, squeeze out the liquid from it
- 1/2 cup chopped fresh cilantro (dhania)
- 1/2 cup chopped fresh mint leaves (fudina)
- 1 tsp salt
- 1 tbsp Garam Masala
- 1 tbsp Seekh Kabob Masala (I like the Laziza brand)
- 1/2 tsp cumin coriander powder (dhana jiru)
- 1/4 tsp red chili powder (or more if you like it spicy)
- 1 tbsp Ginger Garlic Paste (adu lasen)
- Approx 2 cups of oil for frying
For the coating you will need:
- 1 medium egg
- 1/4 cup bread crumbs (Italian flavored works well)
Method:
- Be sure the meat is clean and completely dry! If there is any moisture it will not hold together when frying. Drain or at dry with paper towel.
- In a bowl, mix together all the ingredients for the Kabob. You can use a food processor to make it easier. Set aside to marinate for minimum of 30 mins, longer is better.
- Divide the mixture into 15 equal portions, shape them however you like. You can make them like a log, oval, or flat circular tikkis – your choice.
- Heat a frying pan with oil on medium high for frying.
- Coat each in the bread crumbs, see picture below how it looks at this stage.
- Beat the egg in a bowl
- Gently dip the kabob in the beaten egg coating it all around
- Very gently put the kabob into the heated oil for frying
- Turn the kabobs in the oil so that it cooks and browns on all sides evenly. On medium high, it should take about 10 mins to fully cook and brown. Because you have egg coating, there will be bubbles/foaming on the surface of the oil, be sure to use a deep pan filled less than halfway so it does not overflow.
- Pull out on paper towel to absorb excess oil
- Serve hot with sauce of your choice or simply some lemon wedges and enjoy!
Tips:
- To test if the oil is ready, use a fork to dip in the egg and let a drop of egg fall into the oil. If it goes to the bottom oil is not ready. If it is hot enough the egg will start cooking and bubbling right away on the surface. If the oil is smoking, it is too hot, turn it off and let it cool. Do not reuse oil that has turned brown or black it is not healthy for you.
- You can marinate the meat and shape them a day ahead and store in a closed container in the fridge overnight. Then the next day when you are ready, just coat, dip and fry. It will save time to get half of it done ahead of time.
- After shaping, you can also freeze them. Be sure to use an air tight container and lay them in 1 layer so they don’t stick together. Make a large batch and freeze, then you can pull out a few at a time as needed. Thaw them overnight in the fridge and then they are ready to fry.
- See more vegetarian and non vegetarian options in the Appetizer Section.
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