There are some basics that you kinda just need to know how to make. Daal, Aaloo Gosht, Aaloo Qeema, Murghi ka Salan , fantastic Chicken Pulao, and these easy tender Pakistani Chicken Kababs. Not only are they easy to make, they also go with just about everything and are so versatile!
Making Soft & Juicy Patties
I love the flavours of these kababs, but my favorite thing here has got to be how soft and juicy they are. Chicken kababs can often become dry, but these don’t. The key: handling the meat as little as possible and a lovely pat of butter. The other key tip for getting these kababs just right is to mince your onion as finely as possible. You can also grate the onion and squeeze excess water out.
Chicken Kabab Ingredients
Ground chicken: I have lean so this is what I use, but you can use ground chicken thigh for juicier kababs. Fresh ingredients: Ginger, Garlic, Cilantro, Chilies, Yogurt Spices: Salt, Chili Powder, Cumin Powder, Coriander Powder, and Garam Masala
Making Chicken Kababs
To make these kababs simply toss the ingredients together and shape them. They will be super soft, but if you find it’s unmanageable you can add in breadcrumbs a few tbsp at a time.
How to Freeze Pakistani Chicken Kababs
You can freeze these one of two ways: 1.) Freeze the marinated meat mix and defrost, shape and pan/air fry 2.) Shape the kababs and place on a tray, flash freeze, then transfer to a freezer bag or container. Defrost before frying.
Favorite Pakistani Chicken Recipes
Looking for more Pakistani Chicken Recipes that are a home run? Check out these favorites below!
Chicken Ginger Chicken Pulao Chicken Karahi
Made these kababs? Share what you think by leaving a comment and rating the recipe! On Instagram? Share your creation with me @flourandspiceblog - Happy Cooking! Want to make sure you don’t lose the recipe? Pin it to try later!
