Why you’ll love this Chicken Kebabs recipe
Packed with Flavour
Made with aromatic spices and herbs, these kebabs are bursting with a bold and savoury taste in every bite.
Easy to Make
Simple ingredients and minimal prep make this recipe perfect for weeknights or beginners.
Versatile
Great on their own, in wraps, with rice, or as a party snack, these kebabs work for any meal or occasion.
Pan, Oven, or Grill Friendly
Whether you’re cooking indoors or out, these kebabs adapt easily to your preferred method.
Freezer-Friendly
Make a double batch and freeze them raw or cooked for quick meals later.
Top Tips
Use Chicken Mince with a Bit of Fat
A mix of breast and thigh keeps the kebabs moist and flavorful.
Chill the Mixture Before Shaping
Refrigerating for 30 minutes helps the mixture firm up, making shaping easier.
Oil Your Hands for Shaping
Prevents sticking and helps create smooth, even kebabs.
Don’t Overcook
Cook just until done to keep the kebabs tender and juicy.
Ingredients you’ll need
Ingredients
- 500g Chicken mince
- 1 tsp Salt
- 4 Green Chillies
- 2 potatoes (small)
- 1 Carrot (medium)
- 1 Onion (medium)
- 60g Gram Flour (Chick pea)
How to make Chicken Kebabs
Prep the Mixture
- In a large mixing bowl, combine the chicken mince, mashed potatoes, grated carrot, onion, green chillies, salt, and gram flour. You can use a food processor to grind the potatoes, carrots, onions and chillies to make it easier.
- Mix thoroughly using your hands or a spoon until well combined. Let the mixture rest for 10–15 minutes to firm up.
Shape the Kebabs
- With damp hands, shape the mixture into flat kebabs or oval patties.
Cook the Kebabs
Option 1 – Pan Fry:
- Heat a small amount of oil in a non-stick pan.
- Cook kebabs over medium heat for 4–5 minutes on each side, until golden brown and cooked through.
Option 2 – Grill or Bake:
- Grill at 200°C (400°F) for 15–18 minutes, flipping halfway.
- Brush lightly with oil for a crispy finish.
Storage tips
Fridge: Store cooked kebabs in an airtight container for up to 3 days.
Freezer: Freeze uncooked shaped kebabs or cooked ones in a single layer. Store in freezer bags for up to 1 month.
Reheat: Warm in a pan, oven, or air fryer until heated through. Avoid microwaving to maintain texture.
Other recipes you might like
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Chicken Kebabs
Ingredients
- 500 g Chicken mince
- 1 tsp Salt
- 4 Green Chillies
- 2 potatoes small
- 1 Carrot medium
- 1 Onion medium
- 60 g Gram Flour Chick pea
Instructions
Step 1: Prep the Mixture
- In a large mixing bowl, combine the chicken mince, mashed potatoes, grated carrot, onion, green chillies, salt, and gram flour. You can use a food processor to grind the potatoes, carrots, onions and chillies to make it easier.
- Mix thoroughly using your hands or a spoon until well combined. Let the mixture rest for 10–15 minutes to firm up.
Step 2: Shape the Kebabs
- With damp hands, shape the mixture into flat kebabs or oval patties.
Step 3: Cook the Kebabs
Option 1 – Pan Fry:
- Heat a small amount of oil in a non-stick pan.
- Cook kebabs over medium heat for 4–5 minutes on each side, until golden brown and cooked through.
Option 2 – Grill or Bake:
- Grill at 200°C (400°F) for 15–18 minutes, flipping halfway.
- Brush lightly with oil for a crispy finish.
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