Chicken Kabab Recipe
Premium ground chicken, seasoned with diced onions, garlic, herbs, and Indian spices, broiled over charcoal in the clay oven.
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Ingredients
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Main Ingredients
Spices
Other Ingredients
Method
Preparation
- 1
Prepare the Marinade
In a large mixing bowl, combine the ground chicken, diced onion, minced garlic, chopped parsley, chopped cilantro, olive oil, lemon juice, and all the spices (garam masala, cumin powder, coriander powder, red chili powder, salt, and black pepper). Mix thoroughly until well combined.
- 2
Marinate the Chicken
Cover the bowl with plastic wrap and let the chicken mixture marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- 3
Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If using metal skewers, they can be used directly.
Cooking
- 4
Preheat the Broiler
Preheat your broiler or prepare a charcoal grill for high heat. If using charcoal, ensure it’s glowing red and covered with gray ash.
- 5
Skewer the Chicken
Take the marinated chicken and shape it onto the skewers, pressing it down to form a compact shape. Leave a little space between each kabab for even cooking.
- 6
Broil the Kababs
Place the skewers under the broiler or on the grill. Cook for about 15-20 minutes, turning occasionally, until the kababs are cooked through and have a nice char on the outside.
- 7
Rest and Serve
Once cooked, remove the kababs from the heat and let them rest for 5 minutes. Serve hot with naan or rice, and garnish with additional chopped herbs and lemon wedges.
