Chicken Kebabs
Simple, delicious, and absolutely family-approved, these chicken kebabs are incredibly moist and flavorful. Made with ground chicken, onion, ginger garlic paste, fresh coriander, and aromatic spices, they come together in just 30 minutes using common pantry ingredients. Shaped into kebabs by hand or on skewers, they're baked until golden and served hot with your choice of naan, paratha, rice, or dipping sauce. Ideal for a Friday night dinner, these kebabs are perfect for unwinding with a homemade meal.
Ingredients 10
Ingredients
500 g ground chicken
1⁄2 onion, finely chopped
1 tbsp ginger garlic paste
1⁄4 cup coriander (cilantro), chopped
lemon juice, to taste
salt, to taste
1 tsp cumin powder, roasted
1 tsp coriander powder
1 tsp garam masala
1 tbsp ghee
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
In a food processor, pulse together the , , and until finely minced. Avoid pureeing it completely. Add the spices (, ,), salt, and lemon juice to taste. Mix well.
Combine the with the prepared marinade in a large bowl. Mix well to coat the chicken evenly. (Pro Tip: Chill the mixture in the refrigerator for 10-15 minutes. This helps the kebabs hold their shape while cooking.)
Wet your hands with a little oil to prevent sticking. Take a portion of the mixture and roll it gently into an oblong or cylindrical shape. Alternatively, you can thread the mixture onto soaked bamboo skewers for a more traditional kebab style.
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper (optional) and arrange the kebabs on the tray. Bake for 10-12 minutes, or until cooked through. For an extra layer of flavour, baste the kebabs with melted butter or during the last few minutes of cooking.
Serve your delicious Chicken Kebabs hot with naan, paratha, rice, or your favourite dipping sauce
Kanika's Kitchen's tips
(Pro Tip: Chill the mixture in the refrigerator for 10-15 minutes. This helps the kebabs hold their shape while cooking.)
Wet your hands with a little oil to prevent sticking.
Alternatively, you can thread the mixture onto soaked bamboo skewers for a more traditional kebab style.
For an extra layer of flavour, baste the kebabs with melted butter or ghee during the last few minutes of cooking.
Perfect for weekend leftovers
