Easy Chicken Mince Kebabs

Chicken mince kebabs can be easily made at home with boneless chicken breasts or thighs, simple Indian spices, and a surprising secret ingredient. These exotic chicken keema kebabs can be served as party appetizers. They are also easy enough to be eaten as starters (or even mains) for a cozy family dinner.

Chicken Keema Kebabs on a black plate.

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5 stars These were incredibly delicious! I didn’t have lime juice on hand so I used a lime salt seasoning instead, it made a nice substitution. I will be making these again!

KARA

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Why You’ll Love This Kebab Recipe

Chicken keema kebabs are one of the best Indian chicken mince recipes because:

  • They can be made with chicken breast (the leanest meat that has very little fat), yet turn out juicy.
  • There is no need to tenderize chicken with a yogurt marinade (as in tandoori chicken tikka or jeera chicken) or with baking soda (like sesame chicken stir fry).
  • You don’t need any special cooking equipment or technique to make these qeema kebabs. A grill pan or a regular pan would do.
  • No Skewers? It’s fine. Who says kababs should be served on sticks? It is quite easy to make “cylinders” out of chicken mince and fry. Make it a finger food like the lemon pepper honey wings for your next party!
  • Like my chicken mince stir fry, these chicken kebabs get cooked very fast. They freeze well too, so you can prep them much ahead of time.

The secret ingredient in this keema kebab recipe?

BROWNED ONIONS.

Yes! The humble sauteed onions give a unique sweetness that balances the spices in this minced chicken kebab. They also help keep the mince kebabs moist and juicy.

Now, what are we waiting for? Let’s get started!

Minced chicken kebabs on a black plate.

Video

Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

Ingredients for chicken keema kebab recipe.
  • Chicken: I use boneless chicken breasts. Thighs can also be used.
  • Onion is an important ingredient in this recipe. I prefer red onions since they have more flavor than white ones.
  • Green chilies provide the heat. Choose serrano or jalapeno.
  • Spices: I use Kashmiri chili powder which gives flavor without much heat. You can use paprika instead. Others are basic Indian spices like cumin, coriander, turmeric and garam masala.
  • Herbs: Coriander leaves or mint leaves or a combination of both can be used.
  • Oil: Peanut oil is my preferred choice when it comes to frying/grilling since it has a high smoke point. You can also use olive oil.

How To Make Chicken Mince Kebabs: Step-by-step

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

Mince The Chicken Breast

Chop the boneless chicken into chunks. Blot them with a kitchen towel to remove moisture. Place them in a food processor jar.

Add chopped ginger, garlic, green chilies, lime juice, salt and spices. Crack an egg and add. Drizzle a teaspoon of oil.

Chicken breasts with spices and egg in a food processor jar, for mincing.

Process until everything is minced. The mixture, as in chicken keema curry, should have a little bit of texture to it.

Minced chicken in a food processor jar.

Brown The Onions

Heat oil in a wide saute pan. Finely chop an onion and saute on medium flame, stirring frequently.

Onions being browned in a saute pan.

Fry (patiently) until the onions are well-browned. Keep aside to cool.

Browned onions in a saute pan.

Add the browned onions and coriander leaves to the processed chicken mince mixture.

Minced chicken with sauteed onions and herbs in a white bowl.

Mix with your hands until well combined.

Chicken mince mixed with spices for kababs in a white bowl.

Shape Chicken Mince Into Cylinders

Take lime-sized balls out of the chicken keema and shape into cylinders.

Chicken keema being shaped into cylinders for kebabs.

Don’t worry about perfection here. In fact, those imperfections give your chicken kebabs delicious charred edges! All that matters is they should be thin enough to get cooked on the inside.

Minced chicken with spices shaped into kebabs on a white plate.

Pan-fry the Keema Kebabs

Brush your grill pan (or regular pan) with oil. Once it is sizzling hot, place the chicken mince cylinders apart from each other.

Chicken mince kebabs being cooked on a grill pan.

Cook on medium-high heat. Keep turning the kebabs until they are browned on all sides. Fry in batches and don’t overcrowd the pan.

Chicken keema kebabs being flipped and fried on a grill pan.

Tips To Make The Best Chicken Keema Kebabs

  • Before processing: Ensure that there’s no moisture on the chicken or other ingredients (including the herbs) before adding them to the food processor. (Extra moisture will make the kebabs absorb more oil, making them greasy.)
  • Chopping: You can finely chop ginger, garlic and chilies before processing. This will ensure that you don’t bite into pieces that might escape the processor.
  • Processing: Stop when the mixture is minced but not blended all the way to a smooth paste. Those curves and crevices on the kababs make ALL THE DIFFERENCE!
  • Pan-frying: Chicken mince kebabs cook very fast. Do not fry for more than 5 to 6 minutes in total. Keep basting the kebabs with oil while frying. This is the secret to getting perfectly cooked soft and juicy chicken kebabs.
Minced chicken kebabs on a black plate.

Common Questions About Minced Chicken Kebabs

What chicken is best for mince?

Boneless, skinless chicken breasts or thighs are the most convenient for mincing. Chicken breasts give you the leanest low-fat mince while thighs provide you with chicken mince that’s slightly moister when cooked. However, for minced chicken kebabs, it makes only a slight difference since we take the above precautions

How do you mince chicken manually?

Chicken breast being thinly sliced with a knife on a chopping board.

If you don’t have a food processor, you can use a sharp knife. Slice the chicken lengthwise first. (Like how we did for thin sliced baked chicken breasts and panko chicken breasts.) Then slice them again into thin strips. After that, mince the strips using a knife. Mince and add the other ingredients to make the kebab mixture.
This way you’ll get minced chicken similar to the one made with a food processor.
DO NOT use a high-speed blender to mince the chicken. Blender would puree the chicken rather than mince it. You need a bit of texture and not mushy chicken.

How do you bind mince kebabs?

In this kebab recipe, we use egg as a binding agent. A close substitute would be breadcrumbs.
Excess moisture will prevent the mince from binding well. So blot the chicken (before mincing) with paper towels to remove moisture. Ensure that the other ingredients (like herbs) are also free from extra moisture. This will help thicken the mince mixture so it binds well and doesn’t stick to your hand.

Do you put eggs in kebabs?

Egg helps lock the juices in kebabs and keeps them moist. It also acts as a binding agent and prevents the chicken mince kebab from falling apart.

Why are my chicken kebabs dry?

Overcooked chicken tends to become dry. To prevent overcooking, fry or grill the chicken mince kebabs on medium-high heat. (Ensure the pan is sizzling hot when you place the kebabs.) Turn the kebabs while frequently basting with oil on all sides.
Another reason your kebabs turn dry is that they don’t have much fat. Adding oil to the chicken mince mixture solves the issue.

Why is minced chicken healthy?

Ground chicken is a healthier alternative to red meat like ground beef with fewer calories, less saturated fat and less cholesterol. You can replace minced meat with minced chicken in almost any recipe.
Two things to keep in mind:
1. Chicken mince cooks faster (and tends to dry out if overcooked).
2. You need stronger flavors to make chicken mince taste as good as red meat. That’s why sauteed onions and bold spices make these chicken keema kebabs delicious.

How To Mince Chicken (+ 5 Best Minced Chicken Recipes)

Minced chicken in a food processor jar.
This is a complete tutorial on how to mince chicken at home with a food processor or by hand. Works for boneless chicken breasts, thighs, or any other cut of chicken.
Get the recipe

What To Serve With Chicken Qeema Kababs

These kebabs can be served as starters with chutneys like:

Chicken mince kababs can also be served as a main dish with salads like sprouted mung bean salad, chana dal salad with lemon ginger dressing or easy chana salad.

Sometimes I pair these keema kebabs with flavored rice like lemon rice with brown rice, one-pot easy biryani pulao or low-carb coconut cauliflower rice.

If you want some low-calorie options, go for soups like black chana soup, no-cream pumpkin soup, or chana dal soup.

Recommended tools to make this recipe

  • Kitchen food processor: My favorite kitchen appliance. It can process the toughest ingredients with ease.
  • Grill pan: Prevents anything from sticking to the surface, even with minimal oil. The raised ribs leave perfect grill marks and keep the fat down in the grooves.
  • Sauté pan: Non-stick and easy to clean. The most used pan in my kitchen to sauté, roast or fry. I can use it on induction, gas, electric, ceramic cooktops and in the oven.
  • Knife set: Razor-sharp with ergonomic handles, this knife set is a life-saver in the kitchen.
  • Kitchen tongs: A must-have tool when you’re grilling.
  • Spatula: You need the best ones if you want to protect your non-stick cookware.
Chicken mince kebabs on a black plate.

Chicken Mince Kebab Recipe

Chicken mince kebabs are made of minced chicken and simple Indian spices. These exotic chicken keema kebabs can be served as party appetizers. They are also easy enough to be eaten as starters (or even mains) for a cozy family dinner.
Author: Sheeba
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, dinner, Main Course
Cuisine Indian
Servings 4
Calories 247 kcal

Ingredients
  

  • 500 grams boneless chicken (1.1 pounds) (breast or thighs)
  • 2 teaspoons Kashmiri chili powder (or paprika/smoked paprika)
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric
  • ½ teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon lime juice
  • 2 tablespoons peanut oil
  • 1 egg
  • 3 green chilies
  • 3 cloves garlic
  • 1-inch piece of ginger
  • 1 large onion
  • ¼ cup chopped coriander leaves packed

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

Mince the chicken

  • Chop 500 grams of boneless chicken into chunks. Blot them with a kitchen towel to remove moisture. Place them in a food processor jar.
  • Add 3 cloves of chopped garlic, 3 chopped green chilies, 1-inch piece of ginger, and 1 tablespoon of lime juice.
  • Add 2 teaspoons Kashmiri chili powder, 1 teaspoon coriander powder, ½ teaspoon cumin, ¼ teaspoon turmeric, ½ teaspoon garam masala, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon peanut oil.
  • Crack an egg and add. Drizzle a teaspoon of oil.
  • Process until everything is finely minced. The mixture should have a little bit of texture to it.

Brown The Onions and Add

  • Heat 2 teaspoons of oil in a wide saute pan. Finely chop an onion and saute on medium flame, stirring frequently.
  • Fry until the onions are well-browned. Keep aside to cool.
  • Add the browned onions and finely chopped coriander leaves to the processed chicken mince mixture. Mix until well combined.

Pan-fry the chicken mince kebabs

  • Make lime-sized balls out of the chicken keema and shape them into cylinders.
  • Brush your grill pan (or regular pan) with oil and heat it up. Once it is sizzling hot, place the chicken mince cylinders apart from each other.
    Fry in batches without overcrowding the pan.
  • Cook on medium-high heat. Keep flipping the kebabs until they are browned on all sides.

Video

Notes

  1. Before processing: Ensure that there’s no moisture on the chicken or other ingredients (including the herbs) before adding them to the food processor. (Extra moisture will make the kebabs absorb more oil, making them greasy.)
  2. Chopping: You can finely chop ginger, garlic and chilies before processing. This will ensure that you don’t bite into pieces that might escape the processor.
  3. Herbs: You can use mint leaves instead of coriander or a mix of both.
  4. Processing: Stop when the mixture is minced but not blended all the way to a smooth paste. We need a bit of texture to the keema kebabs.
  5. Shaping the mixture: Don’t worry about making perfect cylindrical kebabs. All that matters is they should be thin enough to get cooked on the inside.
  6. Pan-frying: Do not cook for more than 5 to 6 minutes in total. Keep basting the kebabs with oil while frying. This is the secret to getting perfectly cooked soft and juicy chicken kebabs.
Nutrition facts for chicken keema kebab recipe.

★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★

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Hi! I’m Sheeba, welcome to Go Healthy ever after!

I have a passion for cooking delicious nourishing food that’s easy to cook with fresh natural ingredients free from additives or preservatives. The easy healthy recipes you find here will inspire you to cook with creativity.

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2 thoughts on “Easy Chicken Mince Kebabs”

  1. 5 stars
    These were incredibly delicious! I didn’t have lime juice on hand so I used a lime salt seasoning instead, it made a nice substitution. I will be making these again!

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