You know that one recipe that never has leftovers and everyone just loves eating. This ground chicken kebab is that recipe. It’s a slight variation of the malai chicken kabobs that I used to make, but this one is healthier, can be made in advance, and is perfect for a school lunch or a meal prep.
Chicken
For this recipe, we require boneless skinless chicken thighs or chicken breast. A combination of both works well too. Ground chicken is another option if you prefer. The quality of the chicken plays a significant role in the flavor of Chicken Kebabs.
Spices
The spices featured in this recipe are straightforward, everyday options that include salt, crushed red chilies, cumin powder, coriander powder, and black pepper powder. Feel free to adjust the spices according to your taste. These ingredients are crucial for creating delicious Chicken Kebabs.
Green chilies and ginger-garlic
As with most desi dishes, this recipe calls for green chili paste and ginger-garlic paste as well. If you prefer not to use these components, you can omit them entirely or substitute garlic paste with garlic powder. Regardless, these ingredients contribute a distinct flavor to ground chicken Kebabs.
Onion
I used a medium-sized onion for this recipe. Since onions have quite a bit of moisture, it’s important to use the amount specified. Adding the right amount of onion is crucial for making delicious Chicken Kabobs.
Parsley or cilantro
For the herbs, I opted for fresh parsley, but you can substitute cilantro if you wish. Fresh herbs elevate the flavor profile of ground Chicken Kebabs.
Bread or breadcrumbs
Bread serves as a binding agent; I typically use just one slice, but if your mixture feels too loose, you might want to add another slice. Alternatively, you can use breadcrumbs instead of fresh bread. This helps in forming the Chicken Kebabs.
shaping and storing chicken kebabs
To shape the kebabs I used a zip loc bag, added a spoonful of the kabob mixture in the center, then rolled over the other end. I used a spatula to push all of the kabob mixture to the closed end then gently transferred it to a plate and put it in the freezer for about 10 minutes. Kebabs are very soft at this point you must freeze it before cooking. Shaping Chicken Malai Kabobs correctly ensures even cooking.
These chicken kabobs are perfect for meal prep as they freeze beautifully. Make sure to add a layer of plastic wrap or butter paper at the bottom before freezing so they can be removed easily. Once frozen you can transfer them to a plastic bag and freeze up to six months. Storing Kabobs properly extends their shelf life and makes future cooking easy.
How long to cook chicken kebabs?
To cook the kabobs, you do not need to defrost them, simply add a little bit of oil to a pan and cook the kabobs over medium-low heat for 3-4 minutes per side. you can also air fry or bake. Cooking Chicken Kabobs perfectly ensures they are juicy and flavorful.
More Recipes to try
Chicken kebabs (Easy kebab shaping)
Equipment
- 1 food processor
Ingredients
- 1.2 lbs boneless chicken thighs or breasts or ground chicken
- 1/2 tsp salt
- 1 tsp crushed red chili
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp black pepper
- 2 green chilies optional
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 slice bread or use 1/4 cup of bread crumbs
- 1 small onion
- 1/2 cup cilantro or parsley
Ingredients for white sauce
- 1/2 cup yogurt
- 1/2 cup Mayonnaise
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried dill or use fresh
- 1 tsp minced garlic
- 1 tsp lime juice
- cooked rice to serve
Instructions
- In a food processor, add all the ingredients for kabob and blend until smooth.
- Use a ziploc bag to shape the kabobs as shown in the video. see notes
- Cover a plate with a plastic wrap and place kabobs on it. Leave them in the freezer for about 10 minutes before cooking.
- Meanwhile, mix all the ingredients for the white sauce and set it aside.
Cooking the kebabs
- In a pan, add oil and start cooking kebabs.
- Once the kabobs are slightly solid, you can start cooking them over medium-low heat, gently turning them around every few minutes. It’ll take about 6-7 minutes to cook the kabobs.
- Serve with white rice, naan and a drizzle of white sauce