Easy Indian Chicken Kebabs (with mince) - These Indian Chicken Kebabs are as simple as they get. In this recipe minced Chicken Meat is combined with spices and shallow fried to create a delicious juicy kebab that is perfect for sandwiches, wraps and salads. These bite sized healthy chicken kebabs are packed with flavour, are juicy and succulent, and are super easy to make. These tasty kebabs are great for entertaining too and are ready to eat in under 10 minutes!
Indian Chicken Kebabs
Ground Chicken Mince - Mixed or Chicken Thighs work great. In many cases, you can also ask your butcher to grind your choice of meat down with the ingredients. 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. You can use White or Red Onion. Squeeze out excess moisture.
Coriander - Chopped Coriander adds flavour!
Ginger, Garlic and Green Chilli - Use pastes or crushed. I prefer to use seperate pastes but you can use a mixed ginger garlic paste if you like. 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 so it adds 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
How to make 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 mixture into round kebabs. 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 it in 3-4 batches.
Cook for about 3 minutes per side on medium-high heat until you have a golden brownon the outside and fully cooked through.
4 Ways to cook these Chicken Kebabs
Pan-cook - This is my preferred method for the juiciest kebabs. You can cook several kebabs in a large pan at a time and you end up with a crispy outside and a succulent inside. You only need to cook them for around 3 minutes per side.
Air-Fry - Depending on the size of your Air Fryer, again 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 check they are fully cooked all the way though before serving.
Oven Bake - This is my least favourite method because the Chicken does not stay as juicy as the other methods listed. I would bake them at 200 C for around 10 minutes.
Grilling - Similar to pan frying, you will end up with a delicious crust and juicy interior but you will need to keep a close eye on them. 3 minutes per side will be perfect using this method. Make sure your grill is well oiled and that if you are placing the Kebabs directly onto the grill, that you have let them rest in the fridge for at least 2 hours.
How to serve Chicken Kebabs?
- Garnish with lime wedges and quick pickled red onions.
- Serve with 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 The BEST Dynamite Shrimp.
- 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 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. It is very easy to take it too far if you are using Chicken Breast meat but this results in kebabs that are rubbery.
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 indian spices or add seasonings of your choice.
How to store in the fridge or freezer?
Make a batch of the mince and keep in the fridge for up to 3 days.
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.
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Easy Indian Chicken Kebabs (with mince)
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 or a combination of the two
- 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 Optional
- ½ tablespoon Mango Powder Or Pomegrante Powder, oruse a little Lemon Juice instead
- 1 teaspoon Garam Masala Powder or use Kebab Masala instead
- 1 ½ teaspoon Salt
To cook
- 2 tablespoon Vegetable Oil
- 1 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.
- Oil hands very slightly and shape mixture into round kebabs. 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, add the kebabs. Do not overcrowd the pan. You will likely need to do it in 3-4 batches.
- Cook for about 3 minutes per side on medium-high heat until you have a golden brownon the outside and fully cooked through.
Notes
4 Ways to cook these Chicken Kebabs
Pan-cook - This is my preferred method for the juiciest kebabs. You can cook several kebabs in a large pan at a time and you end up with a crispy outside and a succulent inside. You only need to cook them for around 3 minutes per side. Air-Fry - Depending on the size of your Air Fryer, again 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 check they are fully cooked all the way though before serving. Oven Bake - This is my least favourite method because the Chicken does not stay as juicy as the other methods listed. I would bake them at 200 C for around 10 minutes. Grilling - Similar to pan frying, you will end up with a delicious crust and juicy interior but you will need to keep a close eye on them. 3 minutes per side will be perfect using this method. Make sure your grill is well oiled and that if you are placing the Kebabs directly onto the grill, that you have let them rest in the fridge for at least 2 hours.How to serve Chicken Kebabs?
- Garnish with lime wedges and quick pickled red onions.
- Serve with 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 The BEST Dynamite Shrimp.
- 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 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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