Grilled Chicken Kebabby Leena Kohli (@leenakohli)
Who needs a grill when you have a grill pan? These kebabs are just as delicious as their grilled counterparts! These grilled pan kebabs are the ultimate comfort food – hearty, filling, and flavorful.
- 500gChicken Mince
- 6Ice cream Sticks/Skewers (wooden)
- 2Bread Slices
- 1/2cupGreen Capsicum (finely chopped)
- 1/2cupRed Capsicum (finely chopped)
- 1/2cupOnion (finely chopped)
- 2Green Chilli (finely chopped)
- 1tbspGinger Garlic Paste
- 1tspRed Chilli Powder
- 1tspBlack Pepper Powder
- 1/2tspCumin Powder
- 1tspCoriander Powder
- 2tbspTamarind Chutney
- 3tbspLemon Juice (divided)
- 1 1/2tbspSemolina (Suji) (optional)
Soak the ice cream sticks/skewers in water for at least 30 minutes and keep them aside. This will help prevent them from burning on the grill.
Place the bread pieces in a food processor and pulse until the bread is ground into fine crumbs.
Using a chopper, pulse the onion pieces until they are finely chopped. Repeat with the green and red capsicum pieces.
Use your hands to gently press down on the vegetables to squeeze out excess water.
Add the chicken mince to the bowl with the squeezed vegetables.
Now add bread crumbs, green chilies, ginger garlic paste, red chilli powder, cumin powder, coriander powder, tamarind chutney, lemon juice, semolina, and salt. Mix everything together until well combined.
Transfer the mince to an airtight container and store it in the refrigerator for at least 2-3 hours.
Lightly grease your hands with oil or cooking spray to prevent the chicken mixture from sticking.
Take a small amount of the chicken mixture and shape it into a ball using your hands. Repeat until you have enough balls for the number of skewers you are using.
Thread the chicken balls onto the ice cream sticks/skewers.
Preheat your grill pan on medium to high heat.
Once the pan is hot, place the kebabs and cook for about 3-4 minutes.
Check the underside of the kebabs for grill lines. Once you see the grill lines, flip the kebabs and let them cook again for 4-5 minutes.
Using a brush, apply a small amount of oil on the kebabs frequently to ensure that the chicken kebabs do not dry out.
Remove the kebabs from the pan.
Plate the kebabs and serve them hot with dips or green chutney on the side.
Tips & Tricks
If the chicken mince mixture is too loose, you can add more breadcrumbs to it, a little at a time, stirring well after each addition, until the desired consistency is reached.
You can spray the skewers with cooking spray before threading balls onto them.
You can make chicken patties and grill them instead of using skewers.
If you don't have a grill pan, you can also use a regular pan or a skillet. Just be sure to use a pan that has raised ridges to give the kebabs those characteristic grill marks.
You may need to adjust the heat to cook kebabs as needed depending on your stove. It's important to keep the pan or skillet at medium-high heat so that the kebabs cook evenly.
Basting oil helps to keep the chicken moist and prevents it from drying out.
You can use 1-2 tbsp of tamarind paste instead of tamarind chutney
Seasonings can be added as per taste.
You can reheat the kebabs covered with a damp paper towel for 1-2 minutes or until they are heated through on a microwave-safe plate. But this may result in the kebabs losing some of their texture and becoming softer or more tender than they were when they were first cooked or grilled.
You can also reheat the kebabs on the gas/stove. Just keep an eye on the kebabs so they don't burn or overcook. If the kebabs are starting to dry out or burn, you can add a small amount of water to the pan and cover it with a lid to help steam and moisten the kebabs as they cook.
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