Spicy Cheesy Chicken Kababs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500 gm chicken mince
02 -
1/4 bunch cilantro (coriander)
03 -
1/3 cup mint leaves
04 -
3 whole Indian Red chilies
05 -
3 whole Green chilies
06 -
1 small onion
07 -
6 cloves garlic
→ Spices and Seasonings
08 -
1 teaspoon Paprika
09 -
2 teaspoon black pepper powder
10 -
1 teaspoon garam masala powder
11 -
1½ teaspoon salt
→ Binding Ingredients
12 -
1 tablespoon breadcrumbs
13 -
1 large egg
14 -
1½ cup shredded sharp Cheddar cheese
→ Cooking
15 -
Cooking Oil for coating and grilling
# Instructions:
01 -
In a food processor, blend cilantro, mint leaves, onion, garlic, red and green chilies until finely chopped.
02 -
Wear gloves and squeeze out all liquid from the chopped mix using a nutmilk bag or cheesecloth. Discard the liquid.
03 -
In a bowl, combine the chopped mixture with chicken mince, spices, breadcrumbs, and egg. Knead to create a uniform mixture.
04 -
Fold in shredded cheddar cheese until fully incorporated.
05 -
Divide mixture into equal portions using an ice cream scooper or tablespoon. Freeze for 15 minutes.
06 -
Grease hands with oil. Roll each portion into a cigar shape. Insert a skewer through the kabab, then carefully remove if desired.
07 -
Heat a non-stick or cast-iron skillet over medium heat. Add oil to cover the base. Cook kababs for 5 minutes, turning frequently to ensure even golden-brown coloration.
08 -
Line air fryer tray with parchment paper. Place kababs in a single layer, spray with cooking oil. Air fry at 200°C (400°F) for 3 minutes, then flip and cook for another 3 minutes.
09 -
Preheat oven to 200°C (395°F). Line a sheet pan with greased parchment paper. Bake for 8 minutes, flipping at the 5-minute mark with broiler on high.
# Notes:
01 -
Can substitute Jalapenos if medium green chilies are unavailable
02 -
Pre-shredded cheese works best due to cornflour coating
03 -
Mild English Cheddar recommended, but Sharp Cheddar or Monterey Jack also work well