There are some basics that you kinda just need to know how to make. Daal, Aaloo Gosht, Aaloo Qeema, Murghi ka Salan and these easy tender Pakistani Chicken Kababs. This isn't the food you would present as your winning dish on a TV show, it is something infinitely more. The kababs you will make and your fussy kids will actually eat. Perhaps with a little ketchup, perhaps inside a little roti roll, but they'll eat them. Sometimes that feels like the biggest of wins. Know what I am saying?
I normally just wing it when it comes to chicken kababs, most of the time they're just fine, but it occurred to me that they tend to dry out. Think chewy and a little tough. That's no good. I really wanted to make a kabab that would be super soft, but hold together enough to cook in a frying pan or a grill pan. Please note thes binding agents here are low and that these aren't the barbecuing kind. After some playing with proportions and the magical addition of melted butter (truly transformative) I was pretty happy with the result.
That is until my older one told me she wasn't impressed with the size of my onions. Chopped onions out, minced onions in and we were in business.
Butter Makes Things Better
Now some of you may balk at the idea of melted butter. It is definitely not a very Pakistani thing to do and I have borrowed the concept from some of Pakistan's geographic neighbors. Butter adds such lovely robust flavour and texture that when I skip it I can taste the difference. That said if you are avoiding it for health reasons then skip on.
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!
Pakistani Chicken Kababs - Pan Fried
- 1 lb ground chicken
- ½ onion, finely minced
- 1 tsp fresh grated/minced ginger
- 1 tsp crushed garlic
- 1 tsp salt
- ½ tsp red chilli powder
- 1 tbsp melted butter plus extra for basting
- 2-3 tbsp chopped cilantro
- 2-3 finely chopped green chillies
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tbsp yogurt
- Combine all the kabab ingredients in a bowl, mix just enough to combine.
- Set aside for 30 minutes to a few hours (if waiting a few hours then please refrigerate)
- Half an hour before you are ready to cook then take the mix out of the fridge to bring to room temperature
- Heat a non stick frying pan or grill pan with a little oil.
- Shape kababs with lightly oiled hands and gently place in the pan
- Cook 2-3 minutes on each side on medium high heat for a lovely sear
- Baste with melted butter and serve hot
Want to make sure you don't lose the recipe? Pin it to try later!
Love ur recipes ♥️ Thank you 😊
Can u suggest how I can freeze these Pakistani Kabab? Shld I pan fry and freeze them or keep it uncooked?
Hi Ismat! So glad my recipes have worked for you! You can do either, it's nice to pan fry and freeze because then you basically have prepared food in the fridge. Also since the mixture is soft it's best to fry it right after shaping it 🙂
All your recipes are amazing and fool proof!
Thank you so much Zahra! Am thrilled to hear that you think that!
Great recipe, very easy to make and was so flavorful. Thanks for sharing!
Can I use the canned chicken from Costco.
Hi Susan! I am so sorry, but I am not familiar with what is so I can't say!
Nida Rizki says
Excellent recipe! Quick, easy and delicious!
Hey Nida!!! SO glad you tried them and liked them!
Fatema S says
hi, just wanted to say that I tried your chicken kabab recipe! My family loved it ! Thank you. We had it for iftaar. The only tweak I did is that I also added 2 tblsp of cream cheese too.
Cream Cheese! Wow - that's such a smart addition! I can't wait to add it in to mine next time. Thank you so much for sharing that!
Atiya Raja says
I tried your kebab recipe and I loved it! I used an egg instead of yogurt since I cannot have dairy and it still came out amazing! The mixture is a little soft but it is worth it so they stay gluten free! Loved the recipe! Thanks so much.
That's fantastic to know that that's work! Also the mixture for this kabab is usually soft but then they come out so tender and don't overcook! So glad you enjoyed them!
Hi Sarah! So excited to try this recipe. If I am using salted butter, can I omit the salt?
Sarah Mir says
Do you think I could switch out the chicken for ground beef ? Im looking to use this for a beef kabab roll. I saw the pakistani chicken roll, but fell upon this while searching your site.
Sarah Mir says
Hi Sonia! I think it could work, but I would say if you are trying to make it for a kabab roll that you up the spices. a heaped spoon of garam masala powder would probably help!