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Grilled Chicken Kebab recipe

Grilled Chicken Kebab

by Leena Kohli (@leenakohli)
5.0
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From 1 rating
Prep Time
10min
Cook Time
20min
Total Time
30min
IndianAppetiserSnackSideMeat

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.

Ingredients

6 Servings
  • 500g
    Chicken Mince
  • 6
    Ice cream Sticks/Skewers (wooden)
  • 2
    Bread Slices
  • 1/2cup
    Green Capsicum (finely chopped)
  • 1/2cup
    Red Capsicum (finely chopped)
  • 1/2cup
    Onion (finely chopped)
  • 2
    Green Chilli (finely chopped)
  • 1tbsp
    Ginger Garlic Paste
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Black Pepper Powder
  • 1/2tsp
    Cumin Powder
  • 1tsp
    Coriander Powder
  • 2tbsp
    Tamarind Chutney
  • 3tbsp
    Lemon Juice (divided)
  • 1 1/2tbsp
    Semolina (Suji) (optional)
  • 3/4tbsp
    Salt

Method

  1. 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.

  2. Place the bread pieces in a food processor and pulse until the bread is ground into fine crumbs.

    Step 1.1: Place the bread pieces in a food processor and pulse until the bread is ground into fine crumbs
  3. Using a chopper, pulse the onion pieces until they are finely chopped. Repeat with the green and red capsicum pieces.

  4. Use your hands to gently press down on the vegetables to squeeze out excess water.

    Step 1.1: Use your hands to gently press down on the vegetables to squeeze out excess water
  5. Add the chicken mince to the bowl with the squeezed vegetables.

  6. 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.

    Step 1.1: Now add bread crumbs, green chilies, ginger garlic paste, red chilli powder, cumin powder, coriander powder, tamarind chutney, lemon juice, semolina, and salt
  7. Transfer the mince to an airtight container and store it in the refrigerator for at least 2-3 hours.

    Step 1.1: Transfer the mince to an airtight container and store it in the refrigerator for at least 2-3 hours
  8. Lightly grease your hands with oil or cooking spray to prevent the chicken mixture from sticking.

  9. 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.

    Step 1.1: Take a small amount of the chicken mixture and shape it into a ball using your hands
  10. Thread the chicken balls onto the ice cream sticks/skewers.

    Step 1.1: Thread the chicken balls onto the ice cream sticks/skewers
    Step 1.2: Thread the chicken balls onto the ice cream sticks/skewers
    Step 1.3: Thread the chicken balls onto the ice cream sticks/skewers
  11. Preheat your grill pan on medium to high heat.

  12. Once the pan is hot, place the kebabs and cook for about 3-4 minutes.

  13. 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.

    Step 1.1: Check the underside of the kebabs for grill lines
    Step 1.2: Check the underside of the kebabs for grill lines
    Step 1.3: Check the underside of the kebabs for grill lines
  14. Using a brush, apply a small amount of oil on the kebabs frequently to ensure that the chicken kebabs do not dry out.

    Step 1.1: Using a brush, apply a small amount of oil on the kebabs frequently to ensure that the chicken kebabs do not dry out
    Step 1.2: Using a brush, apply a small amount of oil on the kebabs frequently to ensure that the chicken kebabs do not dry out
  15. Remove the kebabs from the pan.

    Step 1.1: Remove the kebabs from the pan
  16. Plate the kebabs and serve them hot with dips or green chutney on the side.

    Step 1.1: Plate the kebabs and serve them hot with dips or green chutney on the side

Tips & Tricks

  1. 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.

  2. You can spray the skewers with cooking spray before threading balls onto them.

  3. You can make chicken patties and grill them instead of using skewers.

  4. 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.

  5. 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.

  6. Basting oil helps to keep the chicken moist and prevents it from drying out.

  7. You can use 1-2 tbsp of tamarind paste instead of tamarind chutney

  8. Seasonings can be added as per taste.

  9. 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.

  10. 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.

Reviews

5.0
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From 1 rating
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liam61

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Recipe by

Leena Kohli

(@leenakohli)

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