Chicken Cheese Kabab @mukeem03

Ingredients

• 500 g Boneless Chicken Breast (trimmed and cut into chunks for grinding)
• 2 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 2 pcs Green Chili (seeded for less heat, finely chopped)
• 1 tsp Chaat Masala
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Oregano (dried)
• 0.5 tsp Red Chili Flakes
• 2 pcs Eggs (beaten with a pinch of salt)
• 4 pcs Thin Cheese Slices (any meltable cheese like mozzarella or processed cheese)
• 2 Tbsp Grated Cheese (for final coating before frying)
• 2 Tbsp Vegetable Oil (for shallow frying)
• 200 g Strawberries (washed in a solution of baking soda and water, hulled)
• 1 tsp Baking Soda (for washing strawberries)

Instructions

1. Grind the Chicken

   Place the chicken pieces in a food processor with ginger‑garlic paste and green chili, then pulse until the mixture becomes a very fine mince.

   Time: PT5M

2. Season the Minced Chicken

   Transfer the minced chicken to a mixing bowl and add chaat masala, turmeric, red chili powder, salt, black pepper, oregano, and red chili flakes. Mix thoroughly until all spices are evenly distributed.

   Time: PT5M

3. Prepare Egg Wash

   In a small bowl, beat the two eggs with a pinch of salt until frothy.

   Time: PT2M

4. Form Kebabs with Cheese

   Take a small portion of the seasoned chicken (about the size of a golf ball), flatten it into a thin disc, place a thin cheese slice in the center, then fold the chicken around the cheese and shape into a kebab.

   Time: PT10M

5. Coat Kebabs

   Dip each kebab first in the beaten egg, then roll it in grated cheese so a thin crust forms.

   Time: PT5M

6. Fry Kebabs

   Heat vegetable oil in a frying pan over medium heat. Add the kebabs and fry for about 3‑4 minutes per side, or until golden brown and the interior reaches 165°F (74°C).

   Time: PT8M

   Temperature: Medium heat

7. Drain and Rest

   Transfer the fried kebabs onto paper towels to absorb excess oil. Let them rest for 2 minutes before serving.

   Time: PT2M

8. Prepare Strawberry Fruit Salad (Optional)

   Rinse strawberries in a bowl of water mixed with 1 tsp baking soda, rinse again with clean water, hull, and slice. Toss gently and serve alongside the kebabs.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless Chicken Breast: Ground chicken
• Instead of Ginger Garlic Paste: Fresh ginger and garlic minced separately
• Instead of Green Chili: Red chili flakes
• Instead of Chaat Masala: Tamarind powder + cumin
• Instead of Turmeric Powder: Saffron (tiny amount)
• Instead of Red Chili Powder: Paprika + cayenne
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Oregano: Italian seasoning
• Instead of Red Chili Flakes: Paprika
• Instead of Eggs: Flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Thin Cheese Slices: Grated cheese
• Instead of Grated Cheese: Cheese powder
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Strawberries: Mixed berries
• Instead of Baking Soda: White vinegar (small amount)

Equipment Needed

• Food Processor
• Mixing Bowl
• Knife
• Cutting Board
• Frying Pan
• Spatula
• Plate
• Paper Towels

Critical Steps — Do Not Skip

• Grinding the chicken to a fine mince ensures a smooth kebab texture.
• Fully enclosing the cheese slice prevents it from leaking during frying.
• Frying at medium heat until golden brown without burning the coating.

Chef Tips from the Video

• Add a splash of ice water to the minced chicken before grinding for extra juiciness.
• Use a mixture of mozzarella and cheddar for a richer cheese flavor.
• For extra crunch, dip the egg‑coated kebabs in panko breadcrumbs before the final cheese coating.

Troubleshooting

Storage

Refrigerator: Store cooked kebabs in an airtight container for up to 2 days. Reheat gently in a pan or oven.

Freezer: Not recommended as the cheese may become grainy after thawing.

Room temperature: Consume within 2 hours of cooking; otherwise refrigerate.

Make-Ahead Tips

• Form and coat the kebabs, then refrigerate them uncovered for up to 12 hours before frying.
• The strawberry salad can be prepared a few hours ahead; keep it chilled.

Frequently Asked Questions