Easy Cheesy Indian Ground Chicken Kebabs - These juicy and succulent Chicken Kebabs are based on my easy Chicken Kebab recipe but they come with added cheese! In this recipe ground Chicken is mixed with spices and shallow fried to create a delicious juicy bite sized kebab that is perfect for sandwiches, wraps and salads. They are juicy and succulent, and are super easy to make. The best thing is that they are ready to eat in less then 10 minutes.
Cheesy Chicken Kebabs
Generally ground meat Kebabs are made with Lamb or Beef but Chicken never gets a look in! In this recipe we use ground Chicken instead and end up with the most juicy, delicious kebabs.
The meat is combined with a ground spices and then shallow fried until golden brown. They can also be cooked on the grill or in an air fryer.
We add a little cheese (I use babybel cheese or mozzarella), in the middle for a super stretchy creamy middle.
These kebabs are great for meal prep and make for a great low-carb meal served with a side salad.
They are delicious wrapped wraps, naan or flatbreads or served with rice.
What you need to make Indian Chicken Kebabs
Ground Chicken Mince - Mixed or Chicken Thighs work great. Some butchers will actually grind the meat down with the ground spices for you if you take it along. So all you then need to do is shape and cook them when you get home.
Oil - For shallow frying. I also add Ghee for a little more flavour.
Onion - finely diced and excess moisture squeezed out.
Coriander - Chopped Coriander Leaves add flavour. You can also add stems.
Ginger, Garlic and Green Chilli - I use pastes. You can use Fresh Ginger/Garlic/Green Chilli too.
Gram Flour - Or add Kebab Masala. I tend to add a bit of both. Kebab Masala already has a spice mixture within it meaning more flavour.
Bicarbonate of Soda - This prevents the meat from drying out and keeps the Kebabs nice and juicy.
Ground Spices - Coriander Powder, Cumin Powder, Black Pepper, red Chili Powder, Garam Masala or Curry Powder (or more Kebab Masala)
Chilli Flakes - I add a little but this can be skipped.
Mango Powder - or Pomegranate Powder. Or add a small squeeze of Lemon Juice or Lime Juice.
Salt
Cheese - I use quartered baby bel or some Mozzarella. If using Mozarella, make sure it isn’t pre grated because it does not melt the same.
How to make Easy Cheesy Indian Ground Chicken Kebabs
The full recipes with ingredient quantities can be found in the recipe card at the bottom of the page:
Place chicken mince and remaining ingredients in a large bowl or food processor. Mix together until fully combined. Drain any excess liquid. Note - At this stage you can even leave the mixture in the fridge for up to 3 days in the fridge to use another day.
Oil hands very slightly and shape 2 tablespoon mixture into a flat round shape.
Add a piece of cheese into the middle and them roll into a round flat kebab. Continue with remaining mixture.
Note - You can always make thicker, larger kebabs for burgers instead if you prefer!
In a hot frying pan with a couple of tablespoon of vegetable oil and ghee if using, add the kebabs. Do not overcrowd the pan!
You will likely need to do 8 - 10 at a time.
Cook for about 3 minutes per side on medium-high heat until you have a golden brown crust on the outside and fully cooked through.
Other Ways to cook these Chicken Kebabs
Air-Fry - Depending on the size of your Air Fryer, you can cook several kebabs at a time. Cooking time will vary. You need to cook them for about 3 - 4 minutes at 190 C, flipping midway for juicy meat. Just make sure they are fully cooked all the way though before serving.
Oven Bake - Using this method means that the Chicken does not stay as juicy as the other methods listed. If you want to give it a try, bake them at 200 C for around 10 minutes.
Grilling - Keep an eye on the Kebabs if using this method. The results can be very similar in terms of how juicy the kebabs turn out. Aim for 2 - 3 minutes per side. Make sure your grill or oven tray is well oiled and that the meat has been rested in the fridge for 2 hours beforehand.
How to serve Chicken Kebabs
- Garnish with lime or lemon wedges and sliced red onions.
- Serve with a green Mint Chutney on the side for dipping and Kachumbur Salad.
- Serve as a starter alongside sauces and other starters such as Easy Freezer Friendly Mini Pizzas or Pakoras.
- Add them to a salad or make a wrap with lettuce, onion, tomatoes and Chutney. You can also serve them in naan 'bread'.
- Form into balls and make a cheesy Kofta Curry with them.
- Serve with rice or side dishes such as Best Nando’s Spicy Peri Peri Rice for a filling lunch or dinner.
Tips and Variations for Chicken Kebabs
Oil your hands - When making the kebabs add a little oil to your hands to stop the meat from sticking to your hands.
Cook for 3 minutes per side - For best results cook the meat until just done. This will result in soft, juicy & tender chicken kebabs.
Don’t use pre shredded Cheese - If you use Mozzarella, don’t buy pre shredded Mozzarella. Either use the one that comes immersed in liquid or grate the Cheese yourself. Pre shredded Cheese has a coating on it to stop it from clumping together. This does also however affect how it melts.
Shaping - Make thicker, larger Kebabs to use them as Burgers or shape them into a long chicken seekh kebab.
Spices - Use your favourite aromatic spices. You can use any Indian spices or add seasonings of your choice.
How to store in the fridge or freezer?
Fridge - Make a batch of the mince and keep in the fridge for up to 3 days. Add the Cheese on the day.
Freezer - Make up a batch of kebabs and freeze for up to 6 months for later use or meal prep for the week.
How to reheat Chicken Kebabs?
To reheat from frozen, place the kebabs in the fridge to defrost overnight. Reheat for 8 - 10 minutes in the pan with 1 - 2 tablespoon oil or steam covered with 3 - 4 tablespoon of water.
More recipes you will love:
Indian fish pakora - Quick and easy recipe
Indian Street Food Style Aloo Tikki Chaat
Chicken Naanwich
More Kebab Recipes:
Tandoori Chicken Skewers
Chicken Chapli Kebab
Easy Homemade Chicken Doner Kebab
Joojeh Kebab - Persian Grilled Chicken Kebabs
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Easy Cheesy Indian Ground Chicken Kebabs
Ingredients
- 1 kg Chicken mince Mixed or Thigh meat
- 1 Onion Diced, excess water squeezed out
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 teaspoon Green Chilli Paste
- Handful Coriander Chopped finely
- 2 tablespoon Gram Flour or Kebab Masala
- 1 ½ teaspoon Bicarbonate of Soda
- 1 ½ teaspoon Coriander Powder
- 1 ½ teaspoon Cumin Powder
- ½ teaspoon Chilli Powder
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Chilli Flakes
- ½ tablespoon Mango Powder Or Pomegrante Powder, or use a little Lemon Juice
- 1 teaspoon Garam Masala Powder or use Kebab Masala instead
- ½ teaspoon Salt
- 6 Babybel Cheese cut into 5 pieces, or Mozarella
To cook
- 2 tablespoon Vegetable Oil
- 2 tablespoon Ghee Optional
Instructions
- Place chicken mince and remaining ingredients in a large bowl or food processor. Mix together until fully combined. Drain any excess liquid. Note - At this stage you can leave the mixture in the fridge for up to 3 days in the fridge to use another day.
- Oil hands very slightly and shape 2 tablespoon mixture into a flat round shape.
- Add a piece of cheese into the middle and them roll into a round flat kebab. Continue with remaining mixture. Note - You can always make thicker, larger kebabs for burgers instead if you prefer. Or into a long cylindrical shape for seekh kebabs.
- In a hot frying pan with a couple of tablespoon of vegetable oil and ghee if using, add the kebabs. Do not overcrowd the pan! (You will likely need to do this in 3-4 batches).
- Cook for about 3 minutes per side on medium-high heat until you have a golden brown crust on the outside and fully cooked through.
Notes
Other Ways to cook these Chicken Kebabs
Air-Fry - Depending on the size of your Air Fryer, you can cook several kebabs at a time. Cooking time will vary. You need to cook them for about 3 - 4 minutes at 190 C, flipping midway for juicy meat. Just make sure they are fully cooked all the way though before serving. Oven Bake - Using this method means that the Chicken does not stay as juicy as the other methods listed. If you want to give it a try, bake them at 200 C for around 10 minutes. Grilling - Keep an eye on the Kebabs if using this method. The results can be very similar in terms of how juicy the kebabs turn out. Aim for 2 - 3 minutes per side. Make sure your grill or oven tray is well oiled and that the meat has been rested in the fridge for 2 hours beforehand.How to serve Chicken Kebabs
- Garnish with lime or lemon wedges and sliced red onions.
- Serve with a green Mint Chutney on the side for dipping and Kachumbur Salad.
- Serve as a starter alongside sauces and other starters such as Easy Freezer Friendly Mini Pizzas or Pakoras.
- Add them to a salad or make a wrap with lettuce, onion, tomatoes and Chutney. You can also serve them in naan 'bread'.
- Form into balls and make a cheesy Kofta Curry with them.
- Serve with rice or side dishes such as Best Nando’s Spicy Peri Peri Rice for a filling lunch or dinner.
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