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Pakistani Chicken Kababs - Pan Fried

Author Sarah - Flour & Spice


  • 1 lb ground chicken
  • 1/2 onion, finely minced
  • 1 tsp fresh grated/minced ginger
  • 1 tsp crushed garlic
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1 tbsp melted butter plus extra for basting
  • 2-3 tbsp chopped cilantro
  • 2-3 finely chopped green chillies
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tbsp yogurt


  1. Combine all the kabab ingredients in a bowl, mix just enough to combine.

  2. Set aside for 30 minutes to a few hours (if waiting a few hours then please refrigerate)

  3. Half an hour before you are ready to cook then take the mix out of the fridge to bring to room temperature

  4. Heat a non stick frying pan or grill pan with a little oil.

  5. Shape kababs with lightly oiled hands and gently place in the pan

  6. Cook 2-3 minutes on each side on medium high heat for a lovely sear

  7. Baste with melted butter and serve hot

Recipe Notes

The batter for these kababs is super soft and that makes for an excellent end result. However defrosted ground chicken will release its own water so if you make these kababs and find that even with oiled hands they are impossible to shape add breadcrumbs to soak up the excess moisture