A backpocket recipe that goes with everything, these Pakistani Chicken Kababs come together quick, freeze well, and are the perfect juicy accompaniment to your daal chawal.
There are some basics that you kinda just need to know how to make. Daal, Aaloo Gosht, Aaloo Qeema, Murghi ka Salan , fantastic Chicken Pulao, and these easy tender Pakistani Chicken Kababs. Not only are they easy to make, they also go with just about everything and are so versatile!
I have made milder versions for lunch boxes, bigger patties for a desi chicken burger, oblong shaped ones for when the mood strikes, and big freezer stashes before Ramzan as well.
Making Soft & Juicy Patties
I love the flavours of these kababs, but my favorite thing here has got to be how soft and juicy they are.
Chicken kababs can often become dry, but these don't. The key: handling the meat as little as possible and a lovely pat of butter.
The other key tip for getting these kababs just right is to mince your onion as finely as possible. You can also grate the onion and squeeze excess water out.
Chicken Kabab Ingredients
Ground chicken: I have lean so this is what I use, but you can use ground chicken thigh for juicier kababs.
Making Chicken Kababs
To make these kababs simply toss the ingredients together and shape them. They will be super soft, but if you find it's unmanageable you can add in breadcrumbs a few tbsp at a time.
How to Freeze Pakistani Chicken Kababs
You can freeze these one of two ways:
1.) Freeze the marinated meat mix and defrost, shape and pan/air fry
2.) Shape the kababs and place on a tray, flash freeze, then transfer to a freezer bag or container. Defrost before frying.
Made these kababs? Share what you think by leaving a comment and rating the recipe! On Instagram? Share your creation with me @flourandspiceblog - Happy Cooking!
Pakistani Chicken Kababs - Pan Fried
Ingredients
- 1 lb ground chicken
- ½ onion, finely minced
- 1 tsp fresh grated/minced ginger
- 1 tsp crushed garlic (3-4 cloves)
- ¾-1 tsp salt
- ½ tsp red chilli powder
- 1 tbsp melted butter plus extra for basting
- 2-3 tbsp chopped cilantro
- 2-3 finely chopped green chillies
- ¾ tsp cumin powder
- ¾ tsp coriander powder
- ½ tsp garam masala
- 1 tbsp yogurt
Instructions
- Combine all the kabab ingredients in a bowl, mix just enough to combine.
- Set aside for 30 minutes to a few hours (if waiting a few hours then please refrigerate)
- Half an hour before you are ready to cook then take the mix out of the fridge to bring to room temperature
- Heat a non stick frying pan or grill pan with a little oil.
- Shape kababs with lightly oiled hands and gently place in the pan
- Cook 2-3 minutes on each side on medium high heat for a lovely sear
- Baste with melted butter and serve hot
Notes
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Syeda says
Delicious, juicy and adaptable for kids (I had to keep out the green chillis sadly )
Sarah Mir says
Thanks Syeda!!! I also used to have to leave them out so I hear your pain haha. Now I just tell them to drink water because they're older and so am I
Murk says
Loved these kababs! I used these kababs to make burgers (with onions, tomatoes, and homemade sauce) and everyone loved them!
Sarah Mir says
Oooh that sounds so good! Now I am tempted to do the same - thank you for sharing your comment!
Sonia says
Do you think I could switch out the chicken for ground beef ? Im looking to use this for a beef kabab roll. I saw the pakistani chicken roll, but fell upon this while searching your site.
Sarah Mir says
Hi Sonia! I think it could work, but I would say if you are trying to make it for a kabab roll that you up the spices. a heaped spoon of garam masala powder would probably help!
Kainat says
Hi Sarah! So excited to try this recipe. If I am using salted butter, can I omit the salt?
Sarah Mir says
Hi! Absolutely!
Atiya Raja says
Salaam,
I tried your kebab recipe and I loved it! I used an egg instead of yogurt since I cannot have dairy and it still came out amazing! The mixture is a little soft but it is worth it so they stay gluten free! Loved the recipe! Thanks so much.
sarahjmir@gmail.com says
That's fantastic to know that that's work! Also the mixture for this kabab is usually soft but then they come out so tender and don't overcook! So glad you enjoyed them!
Fatema S says
hi, just wanted to say that I tried your chicken kabab recipe! My family loved it ! Thank you. We had it for iftaar. The only tweak I did is that I also added 2 tblsp of cream cheese too.
sarahjmir@gmail.com says
Cream Cheese! Wow - that's such a smart addition! I can't wait to add it in to mine next time. Thank you so much for sharing that!
Nida Rizki says
Excellent recipe! Quick, easy and delicious!
sarahjmir@gmail.com says
Hey Nida!!! SO glad you tried them and liked them!
Susan says
Can I use the canned chicken from Costco.
sarahjmir@gmail.com says
Hi Susan! I am so sorry, but I am not familiar with what is so I can't say!
Amna says
Great recipe, very easy to make and was so flavorful. Thanks for sharing!
Zahra says
All your recipes are amazing and fool proof!
sarahjmir@gmail.com says
Thank you so much Zahra! Am thrilled to hear that you think that!
Dyana says
Was wondering if I can airfry these?
Sarah Mir says
Hi Dyana! So yes you can, but the way air fryers work they can dry kababs out fast which is why I typically don't air fry them. If you do want to air fry them then I would suggest placing parchment underneath the kababs to mitigate that!
Ismat says
Love ur recipes ♥️ Thank you 😊
Can u suggest how I can freeze these Pakistani Kabab? Shld I pan fry and freeze them or keep it uncooked?
sarahjmir@gmail.com says
Hi Ismat! So glad my recipes have worked for you! You can do either, it's nice to pan fry and freeze because then you basically have prepared food in the fridge. Also since the mixture is soft it's best to fry it right after shaping it 🙂