kabob, kebab, or kebabs are all pronunciations of the same word. The original dish came from the middle east. For seekh kabobs, meat is usually cooked in skewers on a charcoal grill. I make these kabobs with minced beef or chicken. Chicken is a healthier version because it’s low in fat but high in protein.
Ingredients for minced chicken kabobs
Minced Chicken
Chicken is white meat, a better alternative compared to minced beef. I usually buy chicken breast, cut it into small pieces and throw them into a food processor to make minced chicken. You can use already minced chicken or a meat grinder if you have one. I find the easiest way is to use a food processor.
Onions
One yellow or red onion and green onion are used in this recipe.
Red bell pepper
I used one medium size bell pepper to make these minced kabobs. Bell pepper gives a unique flavor and softness to the kabobs.
Sumac
Sumac is a Middle Eastern herb. It is a powder of a berry fruit and is little sour, which not only gives these kabob flavors but a beautiful color as well.
Ginger and Garlic paste
I make my own ginger and garlic paste. I recommend using fresh ginger and garlic paste, not store-bought ginger garlic because it will not give the same flavor.
How to cook the kabobs?
My favorite way to cook the kabobs is to pan-fry them. kabobs can be air fried for 5-6 minutes per side at 425°F or you can grill them as well.
What to serve with the kabobs?
I serve kabobs as a main or side dish. As a main dish, I serve them with rice or naan, along with some green chutney and onions. Add a side salad, and your perfect meal is ready. As a side dish, I serve it with green chutney along with all the other main dishes such as pulao or biryani.
How to store kabobs?
You can keep fully cooked kabobs in an air-tight container in the refrigerator for up to three days, which is perfect for meal prep or leftovers after a gathering. If you want to enjoy them later, you can freeze them for a couple of weeks to maintain their flavor and texture; just ensure they are properly sealed to prevent freezer burn. When you’re ready to savor them again, simply thaw in the refrigerator overnight and reheat on the grill or in the oven for that freshly cooked taste. This way, you can make the most of your kabobs without worrying about wasting any delicious food.
Tips for shaping the minced chicken kabobs
When it comes to shaping kabobs, it can get very tricky. There are several important tips to keep in mind when preparing delicious chicken kabobs. Here are some of them to help ensure optimal results: 1. Before you start shaping the kabobs, it’s advisable to refrigerate the marinated mince for at least 20 minutes. This will not only enhance the flavor but also help the meat hold its shape better. 2. Another trick is to apply a bit of water to your hands while shaping the kabobs. This simple step will prevent the mince from sticking to your hands and make the process much smoother. 3. In case you’re facing challenges shaping the kabobs on the skewers, don’t worry! You can always shape them without the skewers and choose to pan-fry them instead. This alternative method works just as well and can be a great option if skewering becomes too difficult. By following these tips, you can create perfectly shaped kabobs that are bursting with flavor. Enjoy your delicious chicken kabobs!
Preparing skewers for the kabobs
Many options are available for skewers.
Bamboo Skewers
I used bamboo skewers and wrapped them into tin foil to increase the width but to use them as it is, make sure to soak them in the water for at least 30 minutes.
Metal Skewers
If you are a kabob lover, you can invest in good quality metal skewers to be used again and again.
Chicken Kabob
Equipment
- 1 non-stick pan or gridle
- 1 food processor
- 1 grinder/blender or mortar and pastel
Ingredients
- 1.5 lbs minced chicken lean no fat
- 1 medium red or yellow onion peeled
- 1 medium red bell pepper remove seeds
- 1-2 green chilies optional or remove seeds for mild version
- 1/2 bunch cilantro
- 1 tsp garlic paste 5-6 whole gloves
- 1 tsp ginger paste
Spices
- 1 tsp salt or to taste
- 1 tsp red chili powder
- 1 tsp sumac see note 1
- 1 tsp parsley dried or fresh
- 1 tbsp coriander powder
- 1 tsp cumin powder
other ingredients
- 2-3 tbsp olive oil
- 1 packet bamboo skewers or metal skewers
- foil paper
Instructions
Marination
- Add onion, bell pepper (seeds removed), green chilies, cilantro, ginger, and garlic paste in a food processor and pulse it several times.
- Don't over-mix it. It will still be a little chunky.
- Add this mixture to the chicken followed by all of the spices. Mix everything, cover, and leave it in the refrigerator for at least 20 minutes.
Skewers
- Wrap 4 pieces of bamboo skewers into the foil paper to make a flat stick for kabobs.
Shape the kabobs
- Apply water on both hands and get a bigger chunk of marinated minced. Shape the kabob around the skewers. Apply more water if needed.
- You can also shape kabobs with a single skewer.
Frying
- Add oil to a pan and cook the kabobs for 5-6 minutes per side on medium heat.
Serving
- Sprinkle more sumac and parsley before serving.
- Serve with green chutney, naan, or rice.
Video
Notes
- Sumac is a middle eastern herb. I like to use it. Check my Amazon storefront for more details.
- I like pan-frying the kabobs, but these can be made in the air fryer, oven, or on a grill.