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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



    Chicken kebabs are juicy and crispy delights that are simply matchless when it comes to taste and the gastronomic intricacies that go into their making. Boneless chicken kebabs are marinated in yogurt, lemon, and spices and then shallow fried or grilled. Chicken kebabs are textured and flavored with aromatic spices and grilled to perfection. The chicken kebabs can be grilled, barbequed or baked in an oven, which adds to the versatility of this dish. This flavorful dish makes a great appetizer and a delightful snack which is both delicious and healthy.

    Enjoy the healthy snack at work by packing it with your stainless steel lunch box or food containers

    Health benefits

    Chicken kebab is loaded with the goodness of vitamin A, vitamin C, and vitamin B-6.  These vitamins protect the body by raising the immunity levels and helping fight infections. The vitamins also make the hair shiny and skin glow. It is rich in phosphorous which is essential for strong bones and teeth. Vitamin A protects the eyes from night blindness.

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    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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