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Chicken Kebab

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Adjust Servings:
1 lb boneless, skinless chicken
1 tsp chaat masala
1 tbsp cornflour
1 tbsp garlic peeled and crushed
1 tbsp ginger minced
1 tsp garam masala
1/2 tsp red chili powder
1 tsp green chili finely chopped
1 tbsp olive oil
1 tbsp lemon juice
1 onion finely chopped
1/2 cup cilantro finely chopped
1 tsp salt

Nutritional information

42.54 g
114.83 g
25.58 g
2658 mg
356 mg

Chicken Kebab

  • Non Veg
    • 25 mins
    • Serves 4
    • Easy


    How to make Chicken Kebab

    • Wash the chicken and place in a strainer to drain water.
    • Chop the chicken in small pieces.
    • Grind the chopped chicken, lemon juice, ginger, garlic, cornflour, red chili, pepper powder, garam masala, chaat masala, salt, chopped onions, and green chili in a blender jar. Knead the mixture in a dough-like texture.
    • Place the tawa or a flat-bottomed pan over a medium flame. Drizzle olive oil over the tawa.
    • Roll the dough into small flat balls.
    • Pan-fry the chicken kebabs on a medium-low flame. Flip and fry till golden brown.
    • Remove from the pan and garnish with chopped cilantro.

    Note: Alternatively, the dough can be pressed into small balls and threaded onto skewers. Grill for 10 minutes.


    The word ‘kebab’ is a derivation of the Persian word ‘Kabab’ which means ‘fry’. The word kebab has been mentioned in a Turkish script written in the year 1377. It is the oldest known reference to Kebabs in history. Kebabs are believed to have originated in Turkey where chunks of meat were skewed and grilled by soldiers on open fires!

    There are several varieties of kebabs in the world like Seekh, Shami, Chpli, Doner, Tikka, Peshawari, Qeema, Kushbashi, and many more. No Turkish and Indian cookbook is complete without recipes on kebabs.

    Leya Abbas

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