Viral Donner Kabab Recipe

Ingredients

• 500 grams Chicken Breast (cut into small pieces)
• 1 medium Onion (peeled)
• 1 teaspoon Salt (adjust to taste)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 1 teaspoon Coriander Powder (ground)
• 1 teaspoon Cumin Powder (ground)
• 2 teaspoons Red Chili Powder (adjust heat level)
• 1 tablespoon Maggi Sauce (or any seasoning sauce)
• 1 tablespoon Soy Sauce (light or dark)
• 1 tablespoon Olive Oil (for greasing parchment)

Instructions

1. Cut chicken

   Trim any excess fat from the chicken breasts and cut the meat into small bite‑size pieces.

   Time: PT5M

2. Blend chicken and onion

   Place the chicken pieces and the peeled onion in a blender and pulse until a fine mince forms, scraping down the sides as needed.

   Time: PT5M

3. Season the mince

   Transfer the minced chicken to a mixing bowl. Add salt, ginger‑garlic paste, coriander powder, cumin powder, red chili powder, Maggi sauce, and soy sauce. Mix thoroughly until the spices are evenly distributed.

   Time: PT5M

4. Shape kebab sheets

   Divide the spiced mixture into three equal portions. Place each portion on a sheet of parchment paper and, using a rolling pin, flatten it into a thin, even sheet about 2‑3 mm thick.

   Time: PT5M

5. Preheat oven

   Set the oven to 180 °C and allow it to preheat while you finish shaping the remaining kebabs.

   Time: PT5M

   Temperature: 180°C

6. First bake

   Place the parchment‑wrapped kebab sheets on a baking sheet and bake for 20 minutes.

   Time: PT20M

   Temperature: 180°C

7. Flip and finish bake

   Remove the sheet, carefully flip each kebab, replace the parchment and bake for an additional 15 minutes until fully cooked and lightly crisp.

   Time: PT15M

   Temperature: 180°C

8. Cool and cut

   Take the kebabs out of the oven, let them rest for 2‑3 minutes, then cut into bite‑size strips or triangles with a knife.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g