Pakistani Chicken Kebabs
Pakistani Chicken Kebabs
Ingredients
- 1 kg chicken mince, finely ground thighs
- 2 onions, medium, crushed or blended
- 1/2 cup fresh coriander, finely chopped
- 2-3 green chillies, deseeded and crushed
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon chilli flakes
- 1 1/2 teaspoons coriander seeds, coarsely crushed
- 1 1/2 teaspoons cumin seeds, slightly crushed
Instructions
- 1
Crush or blend the raw onions until fine. Place the finely crushed or blended onion into a cheesecloth and squeeze out all excess water. This step is crucial for preventing watery kebabs.
⏱️ 10 min
- 2
In a large mixing bowl, combine the finely ground chicken mince, squeezed onion, finely chopped fresh coriander, deseeded and crushed green chillies, salt, black pepper powder, red chilli powder, chilli flakes, coarsely crushed coriander seeds, and slightly crushed cumin seeds. Mix all ingredients thoroughly until well combined.
⏱️ 10 min
- 3
Cover the mixture and allow it to marinate in the refrigerator for a minimum of 2 hours, or up to 2 days for deeper flavor development. This passive time is essential for the flavors to meld.
⏱️ 120 min
- 4
Once marinated, take portions of the mince mixture and form them into thin kebabs directly onto skewers. Ensure they are evenly shaped for consistent cooking.
⏱️ 10 min
- 5
Preheat your grill to a medium-high heat. Place the skewered kebabs on the grill and cook, turning occasionally, until they are golden brown on all sides and cooked through. Avoid overcooking to keep them juicy.
⏱️ 15 min
- 6
Serve the hot Pakistani Chicken Kebabs immediately. They are traditionally enjoyed with mint raita chutney.
Kitchen Tools
Nutrition Facts (per serving)
Pakistani Chicken Kebabs
- 1 kg chicken mince, finely ground thighs
- 2 onions, medium, crushed or blended
- 1/2 cup fresh coriander, finely chopped
- 2-3 green chillies, deseeded and crushed
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon chilli flakes
- 1 1/2 teaspoons coriander seeds, coarsely crushed
- 1 1/2 teaspoons cumin seeds, slightly crushed
Instructions
- 1
Crush or blend the raw onions until fine. Place the finely crushed or blended onion into a cheesecloth and squeeze out all excess water. This step is crucial for preventing watery kebabs.
⏱️ 10 min - 2
In a large mixing bowl, combine the finely ground chicken mince, squeezed onion, finely chopped fresh coriander, deseeded and crushed green chillies, salt, black pepper powder, red chilli powder, chilli flakes, coarsely crushed coriander seeds, and slightly crushed cumin seeds. Mix all ingredients thoroughly until well combined.
⏱️ 10 min - 3
Cover the mixture and allow it to marinate in the refrigerator for a minimum of 2 hours, or up to 2 days for deeper flavor development. This passive time is essential for the flavors to meld.
⏱️ 120 min - 4
Once marinated, take portions of the mince mixture and form them into thin kebabs directly onto skewers. Ensure they are evenly shaped for consistent cooking.
⏱️ 10 min - 5
Preheat your grill to a medium-high heat. Place the skewered kebabs on the grill and cook, turning occasionally, until they are golden brown on all sides and cooked through. Avoid overcooking to keep them juicy.
⏱️ 15 min - 6
Serve the hot Pakistani Chicken Kebabs immediately. They are traditionally enjoyed with mint raita chutney.