Easy Cheesy Indian Ground Chicken Kebabs

These Easy Cheesy Indian Chicken Kebabs are made with spiced chicken mince, fresh coriander and little pieces of cheese tucked into the middle. They're shallow-fried until golden on the outside, with tender chicken and a creamy, melted centre. These juicy and succulent Chicken Kebabs are based on my easy Chicken Kebab recipe but they come with added cheese!

I use Babybel because it's easy to portion and tuck inside each kebab, although mozzarella works brilliantly too if you love that stretchy cheese pull.

Serve them with mint chutney and salad, tuck them into naan or flatbreads, or make larger patties for chicken burgers. They're also handy for meal prep, especially if you shape a batch ahead of time and freeze some for another day.

The mixture comes together in one bowl, and you can cook the kebabs in a frying pan, air fryer or oven. I prefer shallow-frying for a lovely golden crust, but the other methods are useful when you're cooking a bigger batch.

Easy Cheesy Chicken Kebabs at a Glance

• Flavour: Indian-inspired spices, ginger, garlic, fresh coriander and chilli.
• Texture: Golden outside, tender chicken inside, with a creamy cheese centre.
• Cooking method: Shallow-fried, air-fried or oven-baked.
• Best cheese: Babybel or mozzarella.
• Serving ideas: Wraps, naan, salads, rice or a platter of starters.
• Make ahead: Shape and refrigerate briefly before cooking, or freeze for later.

Why You'll Love These Cheesy Chicken Kebabs

They're full of flavour. Chicken mince is mixed with ginger, garlic, green chilli, coriander, cumin and garam masala. The spices give the kebabs plenty of flavour without needing a long marinade.

There's cheese in the middle. Rather than mixing cheese throughout the mince, we tuck a small piece into each kebab. It melts as the chicken cooks, giving you a lovely creamy centre.

They're versatile. Make them small for starters, serve them with rice and salad for lunch or dinner, or shape them into larger patties for burgers.

They're useful for meal prep. You can shape the kebabs in advance and freeze them, so you've got something homemade ready for another day.

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.

What Are Indian Chicken Kebabs?

Kebabs come in many forms across South Asia, the Middle East and beyond. Some are made with chunks of marinated meat threaded onto skewers, while others use minced meat mixed with herbs, spices and aromatics.

These chicken kebabs use the minced-meat approach. Chicken mince is seasoned, shaped around a piece of cheese and cooked until golden and fully cooked through.

They're inspired by Indian-style chicken kebabs, with the addition of cheese for a slightly different take. You don't need skewers or a barbecue, either. A frying pan is all you need.

Ingredients You'll Need

The full quantities are in the recipe card below. Here's what each ingredient does and what you can substitute.

Chicken mince: I use 1 kg of chicken mince. Chicken thigh mince tends to be more forgiving and flavourful because it contains more fat than breast mince. You can also use a mixture of thigh and breast.

Onion: One finely diced onion adds flavour and moisture. Squeeze out excess liquid before adding it to the mince, as too much moisture can make the kebabs difficult to shape.

Ginger paste and garlic paste: These provide the aromatic base of the kebabs. You can use freshly grated ginger and minced garlic instead.

Green chilli paste: Adds heat and flavour. Adjust the amount to suit your taste, or reduce it if you're serving the kebabs to children.

Fresh coriander: Chopped coriander leaves add freshness and complement the ground spices. You can include finely chopped tender stems too.

Gram flour: Also known as besan, gram flour helps bind the mixture and absorb some moisture. Keep this separate from the spice blend, as it serves a different purpose from kebab masala.

Bicarbonate of soda: A small amount can help alter the texture of minced meat, but too much can leave an unpleasant aftertaste. I've flagged the original 1½ teaspoon quantity for retesting; don't increase it. The recipe should be tested with a smaller amount before the final quantity is confirmed.

Ground coriander and cumin: These add warmth and depth to the seasoning.

Chilli powder and chilli flakes: Both add heat. You can reduce or omit the flakes if you prefer a milder kebab.

Ground black pepper: Adds a little sharpness and balances the other spices.

Amchur or pomegranate powder: Amchur, or dried mango powder, gives the kebabs a tangy flavour. Dried pomegranate powder is another option. A little lemon juice can also work, but add it sparingly so the mixture doesn't become too wet.

Garam masala: Adds warmth and fragrance. You can use a prepared kebab masala instead, but check the seasoning and adjust the other spices accordingly.

Salt: Season the mixture, taking account of any salt already present in your spice blend.

Babybel cheese: Six Babybel cheeses cut into five pieces each give you 30 small cheese pieces, one for each kebab if you're making 30. Mozzarella is another option; cut it into small pieces that can be enclosed completely in the mince.

Vegetable oil: Used for shallow-frying.

Ghee: Optional, but it adds a lovely flavour to the pan.

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:

1. Mix the chicken and spices

Place the chicken mince, finely diced onion, ginger paste, garlic paste, green chilli paste, chopped coriander, gram flour and seasonings in a large bowl.

Mix thoroughly until everything is evenly combined. You can use a food processor, but take care not to over-process the mixture into a smooth paste.

The mixture should be moist enough to shape but firm enough to hold together. If it feels very wet, check that the onion has been drained properly before adding anything else.

2. Prepare the cheese

Cut six Babybel cheeses into five pieces each, or cut mozzarella into 30 small pieces if using it.

Keep the pieces small enough to fit inside the kebabs without making them difficult to seal.

3. Shape the kebabs

Lightly oil your hands to stop the chicken mixture from sticking.

Take approximately 2 tablespoons of the mixture and flatten it in your palm. Place a piece of cheese in the centre, then bring the chicken mixture around it.

Seal the edges carefully and shape into a slightly flattened round. Make sure the cheese is completely enclosed, as any gaps can allow it to escape during cooking.

Repeat with the remaining mixture and cheese. Try to keep the kebabs a similar size so they cook evenly.

4. Shallow-fry until golden

Heat the vegetable oil in a frying pan, adding the ghee if using.

Place the kebabs in the pan without overcrowding it. You'll need to work in batches, allowing enough room to turn each kebab.

Cook over medium to medium-high heat, turning carefully until golden on both sides and cooked through. Around 3 minutes per side is a starting point for small, flattened kebabs, but the actual time will depend on their thickness and the heat of your pan.

Chicken mince must reach 75°C in the centre. Use a food thermometer if possible, especially when making larger kebabs. If they need longer, reduce the heat slightly and continue cooking until done.

Transfer to a plate and repeat with the remaining batches.

A note on timings: Allow extra time when cooking the whole batch, as you'll need to fry the kebabs in several batches. The total time is longer than the cooking time for one panful.

Other Ways to Cook These Chicken Kebabs

Air fryer

Preheat your air fryer according to the manufacturer's instructions. Arrange the kebabs in a single layer, leaving space between them, and lightly brush or spray with oil.

Cook at around 180-190°C, turning halfway through. Small kebabs may take around 10-12 minutes, but this is a starting estimate. Larger or thicker kebabs will take longer.

Check that the centre reaches 75°C before serving.

Oven

Preheat the oven to 200°C conventional or 180°C fan.

Arrange the kebabs on a lightly oiled baking tray, leaving space between them. Bake until golden and cooked through, turning halfway if needed.

Allow around 12-18 minutes for small kebabs as a starting point, adjusting for their size and your oven. Check the centre reaches 75°C before serving.

The texture won't be quite the same as shallow-fried kebabs, but this method is handy when you want to cook a larger batch.

Grill

Preheat the grill and lightly oil the grill pan or tray. Arrange the kebabs with space between them and cook, turning carefully, until browned and cooked through.

The cooking time will depend on the thickness of the kebabs and the heat of the grill. Check the centre reaches 75°C before serving.

How to Serve Cheesy Chicken Kebabs

• Garnish with lime or lemon wedges and sliced red onions.
• With chutney and salad: Serve with mint chutney, lemon or lime wedges, sliced red onion and kachumber salad.
• In wraps: Add them to flatbreads or wraps with lettuce, tomatoes, red onion and your favourite sauce.
• With naan: Stuff them into naan bread for a filling lunch, with salad and mint chutney.
• With rice: Serve alongside Nando's Spicy Peri Peri Rice and a fresh salad.
• As a starter: Make smaller kebabs and serve with dips alongside Chicken Pakora or Easy Freezer Friendly Mini Pizzas.
• As chicken burgers: Shape the mixture into larger, flatter patties and serve in burger buns with salad and sauce.
• You can also shape the mixture into longer seekh-style kebabs, although these need careful handling and may cook differently depending on their thickness.

Tips and Variations for Chicken Kebabs

Drain the onion. Too much liquid makes the mixture harder to shape and can cause the kebabs to break apart.

Keep the binding ingredient. Gram flour helps hold the mixture together. Kebab masala is a seasoning blend, not a direct substitute for gram flour.

Seal the cheese properly. Make sure the chicken mixture covers the cheese completely before cooking.

Keep the kebabs an even size. This helps them cook at the same rate. Cook larger and smaller kebabs separately if necessary.

Don't overcrowd the pan. Frying in batches gives the kebabs a better chance of browning instead of steaming.

Avoid overcooking. Chicken mince can dry out if cooked for too long. Check the centre for safe doneness rather than relying on colour alone.

Adjust the chilli. You can reduce the green chilli paste, chilli powder or chilli flakes to suit your preference.

How to store in the fridge or freezer?

Raw mixture: Because this recipe contains raw chicken mince, keep the mixture covered in the fridge at 5°C or below and cook it within 1-2 days of preparation. For the best texture, shape and fill the kebabs shortly before cooking.

Cooked kebabs: Cool promptly and refrigerate in a covered container within two hours. Eat within 48 hours and reheat until steaming hot throughout.

Freezing: You can freeze the kebabs raw or cooked. Freeze them in a single layer until firm, then transfer them to a labelled freezer-safe container or bag. For the best quality, aim to use them within three months.

Label the container clearly so you know whether the kebabs are raw or cooked.

How to Reheat Chicken Kebabs

From the fridge: Reheat cooked kebabs in a frying pan over medium-low heat until steaming hot throughout. Add a small splash of water and cover briefly if they need help warming through without drying out.

From frozen: Defrost raw kebabs in the fridge before cooking, then cook thoroughly to 75°C in the centre. Defrost cooked kebabs in the fridge before reheating, and reheat until steaming hot throughout.

Avoid repeatedly reheating the same batch.

Frequently Asked Questions

Why are my chicken kebabs falling apart?

The mixture may be too wet, the kebabs may not be sealed properly, or they may be moved before the outside has set. Drain the onion, use the specified amount of gram flour and handle the kebabs gently. Chilling the shaped kebabs briefly can also make them easier to handle.

Can I use chicken breast mince?

Yes. Chicken breast mince is leaner than thigh mince and can dry out more easily. Take care not to overcook it and check that the centre reaches 75°C.

Can I use mozzarella instead of Babybel?

Yes. Cut mozzarella into small pieces and enclose each piece completely in the chicken mixture. Avoid pre-grated mozzarella if you want a better melt.

Can I make these kebabs without cheese?

Yes. Simply leave out the cheese and shape the chicken mixture as usual. The kebabs will still be full of flavour, although they won't have the creamy centre.

Can I make these kebabs in an air fryer?

Yes. Arrange them in a single layer, lightly oil them and cook at around 180-190°C, turning halfway through. Cooking times depend on the size of the kebabs and your appliance, so check that the centre reaches 75°C.

Can I make chicken kebabs ahead of time?

Yes. You can shape the kebabs ahead of cooking, then refrigerate them briefly or freeze them for later. Follow the storage guidance above for raw chicken.

Can I use the mixture to make chicken kofta curry?

You can shape the mixture into small balls and use them in a kofta-style curry. The cheese filling and cooking method will affect the finished dish, so make sure the chicken is cooked through and the sauce suits the kebabs.

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