Homemade Chicken Kababs, Pakistani Style

Homemade Chicken Kababs, Pakistani Style offer a burst of delicious flavors, making them an ideal choice for a speedy chicken dish. Simply marinate and pan-fry for a quick meal.

WHAT ARE CHICKEN KABABS?

Making Homemade Chicken Kababs, Pakistani Style at home offers a wonderfully flavorful experience. This simple recipe is ideal for a weeknight meal, with mace (javitri) as the standout ingredient that boosts the taste. Quick to prepare, these kababs come together in just minutes after marination and are easily one of my favorite Pakistani appetizer recipes.

Last week, I hosted a lunch at my house and prepared this dish. I marinated it 2-3 days in advance, then simply shaped and fried it on the day of the party. This Pakistani recipe is incredibly easy to make, just like Chicken Reshmi Kababs and Haryali Chicken Tikka.

WHY MAKE THESE KABABS?

1. It's so versitle, you can add to a wrap, burgers, sandwiches, and etc.
2. It's so easy and quick meal.
3. Great for school lunches.
4. Taste amazing.

INGREDIENTS

• Chicken- I minced some chicken breast fillets in a food processor to create ground chicken. Alternatively, you can use pre-ground chicken if available.
• Mace (Javitri)- Without mace, the flavor is quite bland, and this ingredient truly sets the taste apart. While many people might not include mace in Chicken Kababs, based on my experience, omitting it makes the dish taste rather ordinary.
• Rice Flour- In this recipe, this ingredient serves as a binder. It is both odorless and tasteless.
• Yogurt- Adding yogurt will provide moisture to the Kababs; without it, the Kababs may turn excessively dry.
• Egg- Egg serves the dual purpose of binding and moistening the Kababs.

HOW TO MAKE CHICKEN KABABS?

Add chicken, yogurt, and other ingredients in a food processor.

It should look this.

Shape them.

Fry them.

Take it out of the fry pan and garnish.

Enjoy!

HOW TO STORE THEM?

To store the kababs, place them in an airtight container. They stay fresh in the fridge for 4-5 days. For freezing, you can lightly fry them to firm up the texture or fully fry them before freezing. To prevent sticking, place wax or parchment paper between each kabab. This method preserves their flavor and texture for up to 2-3 months in the freezer.

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Homemade Chicken Kababs, Pakistani Style

Homemade Chicken Kababs, Pakistani Style is an extremely easy and a flavorful recipe with my secret ingredient.

Prep Time5 minutes mins

Cook Time15 minutes mins

Resting Time30 minutes mins

Total Time50 minutes mins

Course: Appetizer

Cuisine: Indian, Pakistani

Diet: Gluten Free

Keyword: chicken kabab

Servings: 5 people

Calories: 15kcal

Author: Sarah Mirza

Equipment

• food processor

1x2x3x

Ingredients

Marination

• 2 lbs chicken breast ground chicken
• 1 tbsp yogurt
• 1 tsp cumin seeds
• 2 tbsp coriander powder
• 1 tsp black pepper
• 1½ tsp kosher salt
• 1 javitri
• 4 tbsp ginger garlic paste
• 2 tbsp cilantro
• 1 green pepper
• 1 tsp lemon juice

Frying

• ½ cup olive oil for frying

Garnish

• lemon juice
• a pinch chaat masala powder

Instructions

• In a bowl, add chicken, yogurt, cumin seeds, coriander powder, black pepper, salt, mace, ginger garlic paste, cilantro, green pepper, and lemon juice.
• Mix well.
• Place a lid on the bowl and marinate for 30 minutes to 2 hours maximum.
• Shape the Kababs with help of some olive oil.
• In a fry pan, add some olive oil and shallow fry the kababs on each side.
• Dish it out and garnish with lemon juice and chaat masala.
• Serve it with green chutney.

Nutrition

Serving: 1kabab | Calories: 15kcal | Protein: 5g | Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 67mg | Potassium: 34mg | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 3mg