Pinwheel Kabab
Pinwheel Kabab
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, pounded thin
For the Marinade
- 2 green chilies, chopped
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon garlic, chopped
- 1/4 cup fresh coriander leaves, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
For Cooking and Sauce
- 2 tablespoons vegetable oil
- 1/2 cup heavy cream
- 1/2 cup cheddar cheese, grated
- 1 tablespoon fresh coriander leaves, chopped, for garnish
Instructions
- 1
Place the pounded chicken breasts between two sheets of plastic wrap and pound them further with a meat mallet until they are about 1/4-inch thick. This ensures even cooking and easy rolling.
⏱️ 5 min
- 2
In a medium bowl, combine the chopped green chilies, ginger, garlic, coriander leaves, mint leaves, yogurt, lemon juice, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix thoroughly to form a smooth, thick paste.
⏱️ 10 min
- 3
Lay the flattened chicken breasts on a clean surface. Spread the prepared marinade evenly over one side of each chicken breast, ensuring good coverage.
⏱️ 5 min
- 4
Carefully roll up each marinated chicken breast tightly from one end to the other. Place the rolled chicken on a plate, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min
- 5
After marinating, remove the chicken rolls from the refrigerator. Using a sharp knife, slice each rolled chicken into 1-inch thick pinwheels.
⏱️ 5 min
- 6
Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat. Once the oil is hot, carefully place the chicken pinwheels in the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min
- 7
Cook the chicken pinwheels for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked pinwheels from the pan and set aside.
⏱️ 10 min
- 8
Reduce the heat to low. In the same pan (no need to clean it), add the heavy cream and grated cheese. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. This should take about 3-5 minutes.
⏱️ 5 min
- 9
Return the cooked chicken pinwheels to the pan with the creamy cheesy sauce. Gently toss to coat all the pinwheels evenly. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 10
Garnish with fresh chopped coriander leaves and serve immediately with your favorite side dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pinwheel Kabab
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, pounded thin
For the Marinade
- 2 green chilies, chopped
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon garlic, chopped
- 1/4 cup fresh coriander leaves, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
For Cooking and Sauce
- 2 tablespoons vegetable oil
- 1/2 cup heavy cream
- 1/2 cup cheddar cheese, grated
- 1 tablespoon fresh coriander leaves, chopped, for garnish
Instructions
- 1
Place the pounded chicken breasts between two sheets of plastic wrap and pound them further with a meat mallet until they are about 1/4-inch thick. This ensures even cooking and easy rolling.
⏱️ 5 min - 2
In a medium bowl, combine the chopped green chilies, ginger, garlic, coriander leaves, mint leaves, yogurt, lemon juice, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix thoroughly to form a smooth, thick paste.
⏱️ 10 min - 3
Lay the flattened chicken breasts on a clean surface. Spread the prepared marinade evenly over one side of each chicken breast, ensuring good coverage.
⏱️ 5 min - 4
Carefully roll up each marinated chicken breast tightly from one end to the other. Place the rolled chicken on a plate, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 5 min - 5
After marinating, remove the chicken rolls from the refrigerator. Using a sharp knife, slice each rolled chicken into 1-inch thick pinwheels.
⏱️ 5 min - 6
Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat. Once the oil is hot, carefully place the chicken pinwheels in the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min - 7
Cook the chicken pinwheels for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked pinwheels from the pan and set aside.
⏱️ 10 min - 8
Reduce the heat to low. In the same pan (no need to clean it), add the heavy cream and grated cheese. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. This should take about 3-5 minutes.
⏱️ 5 min - 9
Return the cooked chicken pinwheels to the pan with the creamy cheesy sauce. Gently toss to coat all the pinwheels evenly. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 10
Garnish with fresh chopped coriander leaves and serve immediately with your favorite side dishes.
⏱️ 1 min