Chicken Mince Kebab Recipe
Chicken mince kebabs are made with minced chicken and simple Indian spices. The trick to keeping them from drying out or falling apart: drain all excess moisture from the mince before shaping, then baste generously with oil while pan-frying. These flavorful, high-protein chicken keema kebabs make a great party appetizer, and are just as easy to serve as a starter — or even a main — for a cozy family dinner.
Author: Sheeba
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
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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
- 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.
- Herbs: You can use mint leaves instead of coriander or a mix of both.
- 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.
- 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.
- 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
Chicken Mince Kebab Recipe
Amount per Serving
Calories
256.9
% Daily Value*
Fat
11.7
g
18
%
Saturated Fat
2.3
g
14
%
Trans Fat
0.02
g
Polyunsaturated Fat
3.1
g
Monounsaturated Fat
4.7
g
Cholesterol
120.9
mg
40
%
Sodium
874.1
mg
38
%
Potassium
592.3
mg
17
%
Carbohydrates
8.4
g
3
%
Fiber
2.6
g
11
%
Sugar
2.9
g
3
%
Protein
28.9
g
58
%
Vitamin A
469.6
IU
9
%
Vitamin C
10.6
mg
13
%
Calcium
38.3
mg
4
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.