Easy to make oven-baked chicken kebabs. These kebabs go really well wrapped up in a warm pita/parotha, with lots of salad and chutney. You can play with the amount of spices to use, the amount used below are merely a guideline and result in a mild kebab. To make these into chicken cheese kebabs, add some shredded mozzarella to the raw mixture in the food processor.
Recipe: Chicken Kebabs
Also known as: Mince Chicken Kebabs/Oven Cooked Chicken Kebabs
Accompaniments: Parotha/Pita, Salad
Servings: Makes 8 large kebabs
- 1 lb boneless, skin-less chicken breast (approx. 1 large chicken breast, double-sided)
- 1 egg
- 1 very small onion or 1/4 of a large onion, peeled
- 1/4 green pepper, roughly cut
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 cup cilantro leaves
- 1 tsp paprika powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp black pepper powder
- 1/2-3/4 tsp salt (or to taste)
- 1/2 tsp chili powder (or to taste)
- 1/8 cup breadcrumbs
- oil for greasing
- 1/4 cup shredded mozzarella (optional)
- Food processor
- 8 bamboo skewers/metal skewers
- Foil lined tray
- If using bamboo skewers, soak in water for at least an hour.
- Clean the chicken and rinse in cold water. Cut into large cubes.
- Prepare the food processor, fitting in the chopping blade.
- Start with the onion, pulse till chopped into fine bits.
- After chopping onion, add the chicken, egg, garlic, ginger green pepper, cilantro, spices (everything except the bread crumbs).
- Pulse a couple of times. Do not make it into a paste, it has to still have some chunky bits. Once you are satisfied with the texture, pour into a bowl and mix in the bread crumbs.
- Roughly portion the mixture into 8 portions.
- Pre-heat oven to 350°F. Generously grease the tray.
- Shaping the kebabs could be tricky. I generally wear disposable gloves and keep some water near by. I wet my hands and shape the mixture into a kebab on my hand, then I push the skewer into the meat (i.e. instead of shaping the kebab on the skewer, I shape it on my hand and then skewer it). I then place the kebab on the greased tray and continue shaping the meat.
- If the shaping is too challenging, use smaller amounts and make into patties.
- Brush some oil on the surface of all the kebabs. Bake on middle rack for 15 minutes on one side, flip the kebabs and bake another 10 minutes.
- Turn up the oven to the ‘broil’ setting and broil for 2-3 minutes more on each side for the kebabs to brown more.
- To remove the skewers, take a piece of wax/parchment paper and fold it a couple of times. Grip the kebab firmly using the wax paper and use a paper towel to hold the skewer and gently pull it out.
- To give the chicken a smoky flavour, you can add dhwani to it (place the kebabs in an airtight container, add a lighted coal on some foil, place some drops of oil on the lighted coal. The coal will release a lot of smoke, quickly close the container. Discard coal after a 5-8 minutes)
- To re-heat these, take a large pan, add some oil. Add some tomatoes and some sliced onions to the kebabs. Cover and heat on medium-high. By doing this, the kebabs remain moist. Turn once. Try not to microwave these, the chicken gets tough. Freezes well.