35 Minutes

I’m not sure who needs to hear this but having another chicken kebab recipe on the interest is a MUST! I don’t care how you see it, you never have enough chicken kebab recipes, especially now!! Summer time is when we all show off our grilling expertise and want to not only make something good but also something that’s fool proof, because no one wants to cook in this heat but yet we all want to enjoy a good meal!

I hope this recipe finds you much joy as it did for myself, I usually marinate the chicken the night before and skew it on my metal or wooden skewers the next day! The key to getting these bad boys really juicy is taking out the chicken hours before cooking it, if you cook the kebabs at room temp you will have the most juiciest and tender kebabs of your life! Also for all my vegetarians out there, please read the notes below. Just marinate it exactly the same way and cook it on a cast iron with a little bit of oil and enjoy!! I Promise you that you will LOVE it!

DID YOU MAKE THIS DISH?

If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!

Desi Kebabs

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• Author: Sweta Patel
• Total Time: 35

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Ingredients

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• 1&½  pound chicken breast (about 3 breast) ground or cut into 1/2 inch pieces
• 1 tsp turmeric
• 1 tsp cumin seeds
• 2 red chili powder
• 1 tsp ground coriander
• 2 tsp garam masala
• 1 tsp salt
• ¼ cup onion minced
• 1 green chili minced
• 2 tsp ginger grated
• 3 cloves garlic grated
• ¼ cup cilantro chopped
• 1 tbsp lemon juice

Garnish

• 2 tsp chaat masala
• 3 tbsp ghee

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Instructions

1. In a bowl with the ground chicken add in all the seasoning and mix until everything is well combined. You can let this marinate for 30mins-2hrs or you can use the mixture right away.
2. Shape the chicken mixture into small logs like kebabs and place them on a hot cast iron pan. Cook kebabs for 8-12 mins until they fully cooked all the way through. Brush them with ghee each side.
3. Once chicken is cooked, set aside on plate for 5-7 mins and let the chicken rest and sprinkle on the chaat masala. Serve as a kebab bowl with rice, grilled onions and peppers or with naan. Enjoy!

Notes

• Heres the link to my white sauce that I used for this recipe.
• Replace chicken breast with ground Turkey or chicken or use chicken thighs.
• For vegetarians replace chicken with 2 cups extra from tofu and 1-2 potatoes, boil and mash the potatoes and crumble the extra from tofu into a bowl, add the potatoes and remaining spices from the recipe.
• I added 1 tsp red chili powder, 2 cloves of garlic grated into a small pan with 3 tbsp ghee and brushed this mixture on the kebabs right before serving.
• Air fry them at 380F for 8-12 mins, check half way through and brush them with ghee.
• Bake them at 400F for 8-10 mins, brush them with ghee half way through and flip them.

• Prep Time: 15
• Cook Time: 20
• Category: Appetizer, dinner
• Cuisine: American, Indian

Keywords: chicken kebabs, tofu kebabs