Chicken Kebab New Recipe With New Freezing Method by Aqsa's Cuisine, Chicken Kabab, Chicken Kabab

Ingredients

• 300 g Onion (Medium size, cut into large pieces, water squeezed out)
• 200 g Red Bell Pepper (Large size, cut into big pieces)
• 7 pieces Garlic Cloves (Large cloves, peeled)
• 5 g Ginger (About 1/2 inch piece, finely chopped)
• 4 pieces Green Chilies (Large, spicy, cut into big pieces)
• 1 kg Boneless Chicken Thighs (Skinless, trimmed, dried before chopping)
• 2 tsp Salt (Regular table salt)
• 0.75 tbsp Cumin Powder (Ground cumin)
• 0.5 tbsp Garam Masala Powder (Warm spice blend)
• 0.5 tbsp Black Pepper Powder (Freshly ground)
• 1 tbsp Paprika (Mild sweet paprika)
• 2.5 tbsp Fresh Lemon Juice (Squeezed from fresh lemons)
• 1 cup Coriander Leaves (Finely chopped fresh cilantro)
• 0.25 cup Vegetable Oil (For shallow frying the kebabs)

Instructions

1. Chop and Squeeze Onion & Bell Pepper

   Place the 300 g onion and 200 g red bell pepper in a large chopper, cut into big pieces, then press with your hand to squeeze out all excess water.

   Time: PT5M

2. Prep Garlic, Ginger & Green Chilies

   Add 7 garlic cloves, a 5 g piece of ginger and 4 large green chilies to the chopper and give a quick chop.

   Time: PT3M

3. Make the Kebab Mixture

   Into the chopper add the 1 kg chicken thigh pieces, 2 tsp salt, 0.75 tbsp cumin powder, 0.5 tbsp garam masala, 0.5 tbsp black pepper, 1 tbsp paprika, 2.5 tbsp fresh lemon juice, 1 cup chopped coriander, and the squeezed onion‑pepper mixture. Chop until the meat forms a fine mince and everything is well combined.

   Time: PT7M

4. Chill the Mixture

   Transfer the minced mixture to a bowl, cover with cling film and refrigerate for 30 minutes.

   Time: PT30M

5. Shape the Kebabs

   Grease your hands with a little oil. Take a portion of the mixture and flatten it between your palms, then shape into an oval kebab about the size of a medium meatball. Repeat to make 27‑28 kebabs.

   Time: PT10M

6. Pre‑Freeze Kebabs

   Arrange the raw kebabs on a freezer tray in a single layer. Place the tray in the freezer for 1 hour until the kebabs are firm.

   Time: PT1H

7. Steam the Kebabs

   Line a deep pan with parchment paper, add 3‑4 cups water, place the frozen kebabs on the paper, cover and steam over medium heat for 35 minutes.

   Time: PT35M

   Temperature: Medium

8. Cool and Store

   Allow the steamed kebabs to cool completely, then pack them into zip‑lock bags, squeeze out excess air and store in the freezer for up to 1 month.

   Time: PT5M

9. Final Fry Before Serving

   Heat 0.25 cup vegetable oil in a skillet over medium heat. Add the kebabs and fry 8‑10 minutes, turning every 2 minutes, until the exterior is golden and the interior stays juicy.

   Time: PT10M

   Temperature: Medium

Nutrition Facts

Calories

70

Protein

6 g

Carbohydrates

2 g

Fat

4 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Onion: Shallots
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Green Chilies: Jalapeño (2 pieces)
• Instead of Boneless Chicken Thighs: Boneless chicken breast (less juicy)
• Instead of Salt: Sea salt
• Instead of Cumin Powder: Ground coriander (1 tsp)
• Instead of Garam Masala Powder: Curry powder (1 tsp)
• Instead of Black Pepper Powder: White pepper powder
• Instead of Paprika: Smoked paprika (1 tsp)
• Instead of Fresh Lemon Juice: Lime juice (2.5 tbsp)
• Instead of Coriander Leaves: Parsley (1 cup)
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Large Chopper
• Knife
• Cutting Board
• Mixing Bowl
• Freezer Tray
• Parchment Paper
• Steaming Pan
• Frying Pan (Skillet)
• Tongs

Critical Steps — Do Not Skip

• Removing moisture from onion and bell pepper
• Achieving a fine mince in the kebab mixture
• Shaping kebabs while the mixture is cold
• Pre‑freezing before steaming
• Steaming for 35 minutes
• Final medium‑heat fry for texture

Chef Tips from the Video

• Use fresh lemon juice for a bright tang; bottled juice can taste flat.
• Greasing your hands with oil prevents the mixture from sticking and keeps the kebabs smooth.
• For extra smoky flavor, finish the kebabs on a hot grill for 2‑3 minutes after frying.

Troubleshooting

Storage

Refrigerator: Keep cooked kebabs in an airtight container for up to 2 days.

Freezer: Pack raw or steamed kebabs in zip‑lock bags; store up to 1 month.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Marinate the kebab mixture for up to 2 hours for deeper flavor.
• You can steam a large batch, cool, and freeze for weekly meals.
• Portion the kebabs before freezing so you only defrost what you need.

Frequently Asked Questions