Welcome to a world where every bite of Chicken Shami Kabab brings a burst of flavor to your table! Whether you’re planning a cozy family dinner, a festive gathering, or simply craving some comfort food, our roundup of 21 delicious recipes has something for every occasion. Dive in and discover how these versatile kababs can spice up your meals with minimal fuss and maximum taste. Let’s get cooking!
Classic Chicken Shami Kabab
Delightfully spiced and tender, the Classic Chicken Shami Kabab is a testament to the rich culinary traditions that have graced tables for generations. This dish, with its golden crust and succulent interior, offers a harmonious blend of flavors that are both comforting and exotic.
Ingredients
- Chicken mince – 1 lb
- Chana dal – ½ cup
- Garlic cloves – 4, minced
- Ginger – 1 inch piece, grated
- Green chilies – 2, finely chopped
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Egg – 1
- Oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Soak chana dal in water for 30 minutes, then drain.
- In a blender, combine chicken mince, soaked chana dal, garlic, ginger, green chilies, coriander powder, cumin powder, and salt. Blend to a coarse paste.
- Transfer the mixture to a bowl, cover, and refrigerate for 1 hour to marinate.
- Shape the mixture into small, flat patties.
- Heat oil in a pan over medium heat (350°F).
- Lightly beat the egg in a bowl. Dip each patty in the egg before placing it in the pan.
- Cook the kababs for 4-5 minutes on each side, or until golden brown and cooked through.
- Remove from the pan and place on a paper towel to absorb excess oil.
Lusciously juicy with a slight crunch from the chana dal, these kababs are a delight on their own or paired with a mint yogurt sauce. For an elegant presentation, serve them atop a bed of saffron-infused rice, garnished with fresh cilantro.
Spicy Chicken Shami Kabab
Revered for its bold flavors and tender texture, Spicy Chicken Shami Kabab is a dish that marries the heat of spices with the succulence of minced chicken, creating a culinary masterpiece that’s both comforting and exotic.
Ingredients
- Chicken mince – 1 lb
- Chickpeas – ½ cup, boiled
- Garlic – 2 cloves, minced
- Ginger – 1 tbsp, grated
- Green chilies – 2, finely chopped
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Salt – 1 tsp
- Egg – 1, beaten
- Oil – 2 tbsp
Instructions
- In a large bowl, combine chicken mince, boiled chickpeas, minced garlic, grated ginger, chopped green chilies, coriander powder, cumin powder, and salt. Mix thoroughly until well incorporated.
- Divide the mixture into equal portions and shape each into a flat, round kabab. Tip: Wet your hands with water to prevent the mixture from sticking.
- Heat oil in a non-stick pan over medium heat (350°F). Carefully place the kababs in the pan, ensuring they are not overcrowded.
- Cook the kababs for 4-5 minutes on each side or until they are golden brown and crispy. Tip: Do not flip the kababs too early to prevent them from breaking.
- Brush the beaten egg over the kababs during the last minute of cooking to give them a glossy finish. Tip: This step is optional but adds a nice texture to the kababs.
- Remove the kababs from the pan and place them on a paper towel to drain any excess oil.
Best enjoyed hot, these Spicy Chicken Shami Kababs boast a crispy exterior with a moist, flavorful interior. Serve them with a side of mint yogurt sauce or wrap them in a soft flatbread for a satisfying meal.
Herbed Chicken Shami Kabab
Yielded by the hands of time-honored tradition, Herbed Chicken Shami Kabab is a symphony of flavors, where succulent minced chicken dances with aromatic herbs and spices, creating a dish that’s as nourishing as it is delightful.
Ingredients
- Chicken mince – 1 lb
- Fresh cilantro – ¼ cup, finely chopped
- Fresh mint – 2 tbsp, finely chopped
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Egg – 1, beaten
- Salt – 1 tsp
- Oil – 2 tbsp
Instructions
- In a large mixing bowl, combine chicken mince, cilantro, mint, garlic, ginger, cumin powder, coriander powder, and salt. Mix thoroughly until all ingredients are evenly distributed.
- Add the beaten egg to the mixture and knead until the mixture becomes cohesive and slightly sticky, about 2 minutes. Tip: Chilling the mixture for 30 minutes before shaping can make it easier to handle.
- Divide the mixture into equal portions and shape each into a flat, round kabab, about ½ inch thick.
- Heat oil in a non-stick skillet over medium heat (350°F). Once hot, add the kababs in batches, ensuring they don’t overcrowd the pan.
- Cook each kabab for 4-5 minutes on each side, or until golden brown and cooked through. Tip: Pressing lightly with a spatula ensures even cooking and a perfect crust.
- Transfer the cooked kababs to a plate lined with paper towels to absorb any excess oil. Tip: Letting them rest for a couple of minutes before serving enhances their juiciness.
Velvety in texture with a crisp exterior, these Herbed Chicken Shami Kababs are a testament to the beauty of simple ingredients transformed. Serve them atop a bed of saffron-infused rice or alongside a tangy yogurt dip for a meal that sings with flavor.
Cheesy Chicken Shami Kabab
These succulent Cheesy Chicken Shami Kababs are a delightful twist on the classic, blending tender minced chicken with a melty cheese center, all encased in a golden, spiced crust. Perfect for an elegant appetizer or a hearty main, they promise to elevate any dining experience with their rich flavors and satisfying texture.
Ingredients
- Chicken mince – 1 lb
- Mozzarella cheese – ½ cup, cubed
- Egg – 1
- Bread crumbs – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Oil – 2 tbsp
Instructions
- In a large bowl, combine chicken mince, salt, black pepper, cumin powder, and coriander powder. Mix thoroughly until all spices are evenly distributed.
- Take a small portion of the chicken mixture, flatten it in your palm, place a cube of mozzarella cheese in the center, and encase it with the meat, forming a round kabab. Repeat with the remaining mixture.
- Beat the egg in a shallow dish. Dip each kabab into the beaten egg, then coat evenly with bread crumbs.
- Heat oil in a non-stick pan over medium heat (350°F). Carefully place the kababs in the pan, ensuring they do not touch.
- Fry the kababs for 4-5 minutes on each side or until they are golden brown and crispy. Tip: Do not overcrowd the pan to ensure even cooking.
- Transfer the cooked kababs to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a minute before serving to allow the cheese to set slightly.
- Serve hot with a side of mint yogurt sauce or a tangy tamarind chutney. Tip: For an extra crunch, sprinkle some chaat masala on top before serving.
Each bite of these Cheesy Chicken Shami Kababs offers a burst of flavors, from the spicy, aromatic chicken to the gooey, melted cheese inside. The crispy exterior gives way to a tender, juicy interior, making them irresistibly delicious. For a festive presentation, skewer them with colorful toothpicks and serve atop a bed of fresh greens.
Grilled Chicken Shami Kabab
Yielded by the fusion of aromatic spices and tender chicken, these Grilled Chicken Shami Kababs are a testament to the simplicity and elegance of traditional flavors, perfect for a summer evening or a sophisticated appetizer.
Ingredients
- Chicken mince – 1 lb
- Chickpeas – ½ cup, boiled
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Salt – 1 tsp
- Egg – 1
- Oil – 2 tbsp
Instructions
- In a large bowl, combine chicken mince, boiled chickpeas, minced garlic, grated ginger, cumin powder, coriander powder, and salt. Mix thoroughly until all ingredients are well incorporated.
- Add the egg to the mixture and knead until the mixture becomes a smooth, cohesive paste. Tip: For extra smooth kababs, process the mixture in a food processor for 30 seconds.
- Divide the mixture into equal portions and shape each into a flat, round kabab, about ½ inch thick.
- Heat oil in a grill pan over medium heat (350°F). Place the kababs in the pan, ensuring they are not touching.
- Grill each side for 4-5 minutes or until golden brown and fully cooked through. Tip: Avoid flipping the kababs more than once to prevent breaking.
- Remove from heat and let rest for 2 minutes before serving. Tip: For an extra burst of flavor, squeeze fresh lemon juice over the kababs just before serving.
These kababs boast a crispy exterior with a moist, flavorful interior, making them irresistible. Serve them atop a bed of fresh greens or with a side of mint yogurt sauce for a refreshing contrast.
Oven-Baked Chicken Shami Kabab
Amidst the bustling culinary landscape, the Oven-Baked Chicken Shami Kabab stands out as a testament to the harmony of spices and simplicity, offering a succulent bite that’s both comforting and sophisticated.
Ingredients
- Chicken mince – 1 lb
- Chickpeas – ½ cup, boiled
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Egg – 1, beaten
- Oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine chicken mince, boiled chickpeas, minced garlic, grated ginger, cumin powder, coriander powder, and salt. Mix until well incorporated.
- Shape the mixture into small, flat patties. For even cooking, ensure all patties are of uniform thickness.
- Brush each patty lightly with beaten egg to achieve a golden crust.
- Heat oil in a pan over medium heat and lightly sear the patties for 2 minutes on each side for enhanced flavor.
- Transfer the seared patties to the prepared baking sheet and bake for 15 minutes, or until fully cooked through.
- Let the kababs rest for 5 minutes before serving to allow the juices to redistribute.
Keenly balanced between tender and crisp, these kababs boast a rich, aromatic profile that pairs wonderfully with a mint yogurt dip or nestled within warm pita bread for a handheld delight.
Healthy Chicken Shami Kabab
Amidst the bustling culinary scene, the Healthy Chicken Shami Kabab stands out as a testament to the beauty of simplicity and flavor, marrying lean protein with aromatic spices for a dish that’s both nourishing and deeply satisfying.
Ingredients
- Chicken mince – 1 lb
- Chickpeas – ½ cup, boiled
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Salt – ½ tsp
- Egg – 1, beaten
- Oil – 2 tbsp
Instructions
- In a large bowl, combine chicken mince, boiled chickpeas, minced garlic, grated ginger, cumin powder, coriander powder, and salt. Mix thoroughly until all ingredients are well incorporated.
- Shape the mixture into small, flat patties, ensuring they are compact to prevent breaking during cooking.
- Heat oil in a non-stick pan over medium heat (350°F). Carefully place the patties in the pan, cooking for 4-5 minutes on each side or until golden brown and cooked through.
- Brush the beaten egg over the patties during the last minute of cooking to achieve a glossy finish.
- Remove from heat and let rest for 2 minutes before serving to allow the flavors to meld.
Perfectly crisp on the outside yet tender within, these kababs offer a delightful contrast in textures. Serve them atop a vibrant salad or nestled in warm pita for a meal that’s as visually appealing as it is delicious.
Chicken Shami Kabab with Mint Chutney
Kickstart your culinary journey with these succulent Chicken Shami Kababs, a dish that marries the richness of ground chicken with the aromatic warmth of traditional spices, served alongside a refreshing mint chutney that elevates every bite.
Ingredients
- Ground chicken – 1 lb
- Chickpeas – ½ cup, boiled
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Red chili powder – ½ tsp
- Salt – 1 tsp
- Egg – 1
- Oil – 2 tbsp
- Fresh mint leaves – 1 cup
- Green chili – 1
- Lemon juice – 2 tbsp
Instructions
- In a food processor, blend the ground chicken, boiled chickpeas, minced garlic, grated ginger, cumin powder, coriander powder, red chili powder, and salt until smooth. Tip: For a finer texture, blend the mixture twice.
- Transfer the mixture to a bowl, add the egg, and mix well to combine. This acts as a binder for the kababs.
- Divide the mixture into equal portions and shape each into a flat patty. Tip: Wet your hands with water to prevent the mixture from sticking.
- Heat oil in a non-stick pan over medium heat (350°F). Cook the kababs for 4-5 minutes on each side or until golden brown. Tip: Do not overcrowd the pan to ensure even cooking.
- For the mint chutney, blend fresh mint leaves, green chili, and lemon juice until smooth. Adjust the consistency with a little water if needed.
Flaky on the outside yet tender within, these kababs boast a harmonious blend of spices that are perfectly balanced by the zesty mint chutney. Serve them nestled in warm pita bread or atop a crisp salad for a meal that delights the senses.
Chicken Shami Kabab Wrap
Whispering the secrets of the East into every bite, the Chicken Shami Kabab Wrap is a symphony of flavors wrapped in a soft embrace. This dish marries the spiced, tender kababs with fresh, crisp vegetables, all nestled within a warm tortilla, offering a delightful contrast of textures and tastes.
Ingredients
- Chicken mince – 1 lb
- Chickpeas – ½ cup, boiled
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Salt – 1 tsp
- Egg – 1
- Oil – 2 tbsp
- Tortillas – 4
- Yogurt – ½ cup
- Mint leaves – ¼ cup, chopped
Instructions
- In a food processor, blend chicken mince, boiled chickpeas, garlic, ginger, cumin powder, coriander powder, and salt until smooth.
- Transfer the mixture to a bowl, add the egg, and mix well to combine. Tip: For extra tender kababs, let the mixture rest in the fridge for 30 minutes.
- Shape the mixture into small, flat patties.
- Heat oil in a pan over medium heat. Cook the patties for 4 minutes on each side or until golden brown. Tip: Ensure the pan is hot before adding the patties to prevent sticking.
- Warm the tortillas in a dry pan for 30 seconds on each side.
- Spread yogurt on each tortilla, place a kabab in the center, and sprinkle with mint leaves.
- Fold the tortillas over the filling, tucking in the sides to secure the wrap. Tip: For a crispier wrap, lightly grill the assembled wrap for 1 minute on each side.
Filled with the richness of spiced chicken and the freshness of mint yogurt, these wraps offer a crunchy exterior giving way to a juicy, flavorful center. Serve them with a side of tangy tamarind chutney for an extra layer of flavor.
Chicken Shami Kabab Burger
Zesty flavors and succulent textures come together in this Chicken Shami Kabab Burger, a dish that promises to elevate your burger game with its rich spices and tender patty. Perfect for those who crave a gourmet twist on a classic, this recipe is a testament to the art of blending traditional kabab techniques with modern burger aesthetics.
Ingredients
- Ground chicken – 1 lb
- Chickpea flour – ¼ cup
- Garlic paste – 1 tbsp
- Ginger paste – 1 tbsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Salt – 1 tsp
- Egg – 1
- Oil – 2 tbsp
- Burger buns – 4
Instructions
- In a large bowl, combine ground chicken, chickpea flour, garlic paste, ginger paste, cumin powder, coriander powder, and salt. Mix thoroughly until all ingredients are well incorporated.
- Add the egg to the mixture and knead until the mixture becomes a cohesive, slightly sticky paste. Tip: Chilling the mixture for 30 minutes in the refrigerator will make it easier to shape.
- Divide the mixture into 4 equal portions and shape each into a patty, ensuring they are slightly larger than your burger buns as they will shrink during cooking.
- Heat oil in a pan over medium heat (350°F). Carefully place the patties in the pan and cook for 5-6 minutes on each side, or until golden brown and cooked through. Tip: Avoid pressing down on the patties to keep them juicy.
- Toast the burger buns lightly in the same pan for about 1 minute on each side until they are golden and crisp.
- Assemble the burgers by placing a patty on each bun. Serve immediately. Tip: For an extra layer of flavor, add a slice of cheese or a dollop of mint chutney before serving.
Bursting with aromatic spices and a melt-in-your-mouth texture, these Chicken Shami Kabab Burgers are a delightful fusion of flavors. Serve them with a side of crispy sweet potato fries or a fresh cucumber salad for a complete meal that’s sure to impress.
Chicken Shami Kabab Pizza Topping
Our culinary journey today takes a delightful turn with a fusion that marries the rich, spiced flavors of Chicken Shami Kabab with the universal love for pizza. This topping transforms your ordinary pizza into an exotic masterpiece, offering a perfect blend of textures and aromas that are sure to captivate your palate.
Ingredients
- Chicken Shami Kabab – 2 cups, crumbled
- Pizza dough – 1 lb
- Mozzarella cheese – 1 ½ cups, shredded
- Tomato sauce – ½ cup
- Olive oil – 1 tbsp
Instructions
- Preheat your oven to 475°F (245°C) to ensure a crispy crust.
- Roll out the pizza dough on a floured surface to your desired thickness, aiming for a 12-inch diameter for optimal topping distribution.
- Brush the dough lightly with olive oil to prevent sogginess from the tomato sauce.
- Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
- Distribute the crumbled Chicken Shami Kabab evenly over the sauce, ensuring every slice is packed with flavor.
- Sprinkle the shredded mozzarella cheese generously over the kabab, covering all areas for a gooey, golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden.
- Let the pizza rest for 2 minutes before slicing to allow the toppings to set perfectly.
Unveil a pizza that boasts a crispy crust beneath a layer of juicy, spiced kabab and melted cheese. The Chicken Shami Kabab topping offers a hearty texture and a burst of flavors that pair wonderfully with a side of mint yogurt sauce or a crisp salad for a complete meal.
Chicken Shami Kabab Salad
Often, the best culinary creations are born from the fusion of diverse cultures and traditions. In this recipe, we draw inspiration from the vibrant flavors of Pakistani cuisine to craft a dish that is both familiar and innovative.
Ingredients
- Cooked chicken – 1 cup
- Bread crumbs – 1/2 cup
- Ginger paste – 2 tbsp
- Green chilies – 1 tsp, finely chopped
- Lemon juice – 2 tbsp
- Mayonnaise – 2 tbsp
- Olive oil – 1 tbsp
- Paprika – 1/4 tsp
- Salt – 1/2 tsp
- Tomato paste – 1 tsp
Instructions
- Cut the cooked chicken into small pieces and place them in a bowl. Set aside.
- In a separate pan, heat the olive oil over medium-low heat (around 180F). Add the chopped green chilies and saut for about 1 minute until fragrant.
- Add the ginger paste to the pan with the chilies and stir for another minute, ensuring it doesn’t burn. This is a crucial step to bring out the depth of flavor in your Shami Kabab salad.
- In a separate bowl, mix together the bread crumbs, paprika, salt, and tomato paste until well combined.
- Add this crumb mixture to the pan with the chilies and ginger and stir for 30 seconds to 1 minute, allowing the flavors to meld. As you add the ingredients, remember that patience is key; let each component cook a bit longer than you think necessary to ensure everything comes together harmoniously.
- Add this spice-infused crumb mixture to the bowl with the chicken and mix until well coated. To enhance the texture of your salad, gently fold in 1-2 tbsp of mayonnaise to help bind the ingredients without overpowering them.
- Stir in the lemon juice and adjust the seasoning as needed. Be mindful not to add too much salt; instead, balance it with a touch more lemon for a delightful harmony of flavors.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow all the flavors to meld together.
- Just before serving, garnish your Chicken Shami Kabab Salad with fresh cilantro leaves or a sprinkle of paprika, if desired. The vibrant colors will add a pop of freshness to your dish.
The Chicken Shami Kabab Salad presents an intriguing texture profile crunchy from the bread crumbs and spicy from the green chilies. Each bite is balanced by the creamy mayonnaise and zesty lemon juice. To elevate this dish further, serve it as a wrap in a crispy naan or pita, or offer it as a snack at your next gathering. The diverse flavors of Pakistan come alive in every delicious morsel.
Chicken Shami Kabab with Yogurt Sauce
Radiant with the vibrant flavors of South Asia, Chicken Shami Kabab with Yogurt Sauce is a masterful fusion of textures and tastes that will leave you craving for more. This beloved Pakistani dish has been elevated to new heights in our kitchen, where we’ve perfected the balance of spices and creamy sauce.
Ingredients
- Boneless chicken breast 1 lb
- All-purpose flour 1 cup
- Ginger paste 2 tbsp
- Cumin powder 1 tsp
- Coriander powder 1 tsp
- Garam masala powder tsp
- Salt tsp
- Red chili powder tsp
- Lemon juice 2 tbsp
- Breadcrumbs cup
- Olive oil 1/4 cup
- Yogurt 1 cup
- Cucumber, diced cup
- Garlic, minced 2 cloves
- Cilantro, chopped 2 tbsp
Instructions
- Mix together the ginger paste, cumin powder, coriander powder, garam masala powder, salt, and red chili powder in a large bowl.
- Add the chicken breast to the spice mixture and marinate for at least 30 minutes, refrigerated. For even better flavor, let it sit for 2 hours or overnight.
- Preheat the oven to 400F (200C). While that’s warming up, mix together the breadcrumbs and flour in a separate bowl.
- Dip each marinated chicken piece into the breadcrumb mixture, pressing gently to ensure they stick evenly. Place the coated chicken on a baking sheet lined with parchment paper.
- Drizzle the olive oil over the chicken and bake for 18-20 minutes or until golden brown and cooked through. For perfectly tender kababs, rotate the baking sheet halfway through the cooking time.
- In a separate saucepan, combine the yogurt, lemon juice, garlic, and cucumber. Heat it over low heat, stirring occasionally, until warm and slightly thickened about 5-7 minutes. Stir in the chopped cilantro for added freshness.
- To assemble, place a few kababs on a serving platter or individual plates, then dollop a generous helping of yogurt sauce alongside. Garnish with additional cilantro and lemon wedges, if desired.
Take your first bite and let the symphony of flavors unfold tender chicken, creamy sauce, and crunchy breadcrumbs harmonize in perfect unison. Serve this show-stopping dish at your next gathering or enjoy it as a satisfying weeknight meal. The juicy kababs and refreshing yogurt sauce are sure to leave everyone craving for more!
Chicken Shami Kabab Platter
Vibrant street food markets in the heart of cities like New York and Los Angeles often whisper secrets to adventurous eaters, enticing them with a symphony of aromas and flavors. Among these culinary gems lies a beloved dish that has captured the hearts of many a masterful blend of East meets West, marrying traditional spices with modern flair.
Ingredients
- Boneless chicken breast 1 pound
- All-purpose flour 1 cup
- Salt tsp.
- Black pepper tsp.
- Cumin powder 2 tbsp.
- Ginger paste 2 tbsp.
- Lemon juice 4 tbsp.
- Olive oil 4 tbsp.
- Chopped cilantro cup
- Kefir (or plain yogurt) 1/3 cup
Instructions
- In a medium bowl, whisk together flour, salt, and black pepper. Add cumin powder and ginger paste; mix well.
- Add the boneless chicken breast to the mixture and gently coat with the spice blend, ensuring even distribution.
- Using your hands or a spoon, shape the marinated chicken into patties approximately 1 inch thick and 3 inches in diameter. Set aside for at least 15 minutes to allow the flavors to meld.
- Preheat a non-stick skillet or griddle over medium heat (approximately 375F). Brush the pan with olive oil to prevent sticking, ensuring even cooking.
- Gently place the chicken patties in the preheated skillet. Cook for 4-5 minutes on each side, until they reach an internal temperature of 165F. Transfer the cooked kababs to a plate and set aside.
- In a small bowl, whisk together kefir (or plain yogurt), lemon juice, and chopped cilantro. Drizzle this zesty sauce over the warm chicken shami kabab platter, serving with your choice of sides or as a standalone snack.
This dish offers an explosion of textures from the tender chicken to the crunch of fresh herbs. The citrusy kick from lemon juice beautifully balances the rich flavors of cumin and ginger paste, making each bite a delightful adventure for the senses.
Chicken Shami Kabab with Naan Bread
Nourished by the rich flavors of the Indian subcontinent, Chicken Shami Kabab with Naan Bread is a dish that transports you to the bustling streets of Lahore or Mumbai. With its tender chicken patties and fluffy naan bread, this classic combination is sure to become a staple in your household.
Ingredients
- Boneless Chicken Breast 1 pound
- Finely Chopped Onion 1/2 cup
- Ginger Paste 2 tbsp
- Garlic Paste 1 tbsp
- Lemon Juice 2 tbsp
- Salt tsp
- Black Pepper tsp
- Red Chili Powder tsp
- Mix of Garam Masala and Cumin Powder 1 tsp
- All-Purpose Flour 1 cup
- Egg, Beaten 1
- Cilantro, Chopped for garnish
- Naan Bread (homemade or store-bought) 4-6 pieces
Instructions
- In a blender or food processor, blend the chopped onion until it reaches a smooth consistency.
- Add the ginger paste, garlic paste, lemon juice, salt, black pepper, red chili powder, and mix of garam masala and cumin powder to the blended onion. Blend well to create a uniform marinade.
- Place the boneless chicken breast in a large bowl and pour the marinade over it. Mix gently until the chicken is evenly coated with the marinade. Cover and refrigerate for at least 2 hours or overnight, allowing the flavors to penetrate the meat.
- Preheat a non-stick skillet or griddle over medium heat (around 350F). Remove the chicken from the marinade, letting any excess liquid drip off. Shape each piece of chicken into a patty and cook for about 5-6 minutes on each side, until they are cooked through and develop a golden-brown crust.
- While the shami kabab is cooking, warm the naan bread in the same skillet or oven (preheated to 375F) for 2-3 minutes on each side. This will make the bread crispy and slightly puffed up.
- Once the chicken patties are done, assemble the shami kabab by placing a cooked patty between two pieces of naan bread. Brush the edges with some water to help them stick together.
The combination of tender chicken, crispy naan, and flavorful spices will transport you to the heart of India. To add an extra layer of flavor, try serving it with a dollop of mint chutney or a side of cucumber raita. The softness of the naan bread perfectly complements the juiciness of the shami kabab, making each bite a delightful experience.
Chicken Shami Kabab Rice Bowl
Celebrating the flavors of South Asia in a modern American twist, our Chicken Shami Kabab Rice Bowl is a symphony of textures and tastes. This dish combines the comforting warmth of a homemade rice bowl with the vibrant spices of Indian cuisine.
Ingredients
- Rice 1 cup
- Boneless chicken breast 1 lb
- Curry powder 2 tsp
- Garam masala 1 tsp
- Coriander powder 1 tsp
- Cumin powder tsp
- Salt tsp
- Red chili powder tsp
- Lemon juice 2 tbsp
- Olive oil 2 tbsp
- Breadcrumbs 1 cup
- Egg 1
- Cilantro cup (chopped)
Instructions
- Preheat a non-stick skillet or grill pan over medium-high heat. In a large bowl, whisk together curry powder, garam masala, coriander powder, cumin powder, salt, and red chili powder.
- Add the chicken breast to the spice mixture and coat evenly. Drizzle with lemon juice and mix well.
- In another bowl, combine breadcrumbs and egg. Mix until the crumbs are evenly moistened.
- Pound the seasoned chicken into thin patties, about inch thick. Dip each patty in the breadcrumb mixture, pressing gently to adhere. Reserve any remaining breadcrumbs for serving.
- Heat a non-stick skillet or grill pan over medium-high heat and cook the shami kababs for 4-5 minutes per side, or until they are cooked through and golden brown. Transfer the kababs to a plate and keep warm.
- Cook the rice according to package instructions using 2 cups of water. Once cooked, fluff with a fork and stir in chopped cilantro.
- To assemble the bowls, place a scoop of warm rice on each plate, followed by a shami kabab, and garnish with additional cilantro and breadcrumbs as desired.
Upon serving, the aromatic flavors of cumin, coriander, and garam masala meld harmoniously with the juicy chicken and fluffy rice. A sprinkle of breadcrumbs adds delightful crunch to each bite, while a dollop of raita (yogurt sauce) provides an excellent cooling contrast.
Chicken Shami Kabab Sandwich
Elevating the humble street food to new heights, we bring you a recipe that will transport your taste buds to the bustling streets of South Asia. Today, we’re indulging in a delectable Chicken Shami Kabab Sandwich that’s sure to become a staple in your culinary repertoire.
Ingredients
- Cooked Mashed Chickpeas 1 cup
- Bread 4 slices
- Eggs 2 large
- Chopped Onion cup
- Ground Chicken 1 pound
- Salt tsp.
- Black Pepper tsp.
- Cumin Powder 1 tsp.
- Breadcrumbs 2 tbsp.
- Lemon Juice 2 tbsp.
- Melted Butter 1 tbsp.
Instructions
- Mix cooked mashed chickpeas, breadcrumbs, cumin powder, salt, and black pepper in a bowl. Set aside for later use.
- In another bowl, whisk together eggs and lemon juice until well combined.
- Add the ground chicken to the egg mixture and mix until just incorporated. Do not overmix.
- Using your hands, shape the chicken mixture into small patties, about 2 inches in diameter and 1/2 inch thick. Place on a plate or tray and refrigerate for at least 30 minutes to firm up.
- Heat butter in a non-stick skillet over medium heat until melted. Add 2-3 patties (depending on size) and cook for 4-5 minutes per side, or until golden brown and cooked through.
- While the patties are cooking, toast the bread slices by grilling them lightly in a toaster or under the broiler.
- Assemble the sandwiches by spreading some of the chickpea mixture on each toasted bread slice, followed by a cooked patty, and finally topping with the remaining bread slice.
- Drizzle with melted butter and serve immediately.
The Chicken Shami Kabab Sandwich boasts a delightful balance of textures: crispy bread, tender chicken, and creamy chickpea spread. The aromatic flavors of cumin, lemon, and black pepper meld together in perfect harmony, making this sandwich an absolute delight to devour. For added flair, serve with a side of cucumber raita or a simple green salad.
Chicken Shami Kabab Tacos
Mornings in the kitchen are often the most serene moments of my day. The aroma of spices and sizzling meat, the soft clinking of pots and pans it’s a sensory experience that never fails to awaken my senses. Today, I’m excited to share with you a dish that embodies this morning magic: Chicken Shami Kabab Tacos.
Ingredients
- Boneless chicken breast 1 lb
- Large onion 1
- Multipurpose spice blend 2 tsp
- Garam masala powder 1 tsp
- Cumin powder 1 tsp
- Red chili powder tsp
- Lime juice 2 tbsp
- Butter 2 tbsp
- All-purpose flour 1 cup
- Egg, beaten 1
- Cilantro, chopped cup
- Mint leaves, chopped cup
- Tomato, diced 1
- Jalapeo pepper, sliced 1
- Tortillas (corn or flour) 4-6
- Shredded cheese (Monterey Jack or Cheddar work well) cup
- Salt tsp
- Fresh cilantro leaves, for garnish
Instructions
- In a large mixing bowl, combine the chicken breast, onion, multipurpose spice blend, garam masala powder, cumin powder, red chili powder, and salt. Mix well to ensure even distribution of spices.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
- When ready to cook, heat a large skillet over medium-high heat (375F). Add 1 tablespoon of butter and let it melt. Remove the chicken mixture from the refrigerator and add it to the skillet in small portions, breaking down the meat with a spatula as you go. Cook for about 5-6 minutes on each side or until the kababs are nicely browned.
- While the kababs cook, prepare the taco assembly by warming the tortillas according to package instructions and setting them aside. In a small bowl, whisk together the lime juice and remaining 1 tablespoon of butter.
- Once the kababs are cooked, let them rest for a minute or two before slicing them into thin strips. This will help retain their juiciness.
- To assemble the tacos, place a few slices of the chicken kabab onto each tortilla, followed by a spoonful of diced tomato, sliced jalapeo pepper, and chopped cilantro and mint leaves. Drizzle with the lime juice-butter mixture and sprinkle shredded cheese on top.
- Finally, garnish with additional cilantro leaves and serve immediately.
The combination of crispy chicken kabab, crunchy tortillas, and fresh herbs creates a delightful harmony of textures in each bite. I recommend serving these Chicken Shami Kabab Tacos at your next gathering they’re sure to be a hit!
Chicken Shami Kabab Pasta
Savoring the flavors of the East in a West Coast twist, we bring you an innovative dish that will elevate your pasta game. Chicken Shami Kabab Pasta is a symphony of textures and tastes, marrying the tender chicken shami kababs with al dente spaghetti in a rich, creamy sauce.
Ingredients
- Cream 1 cup
- Olive oil 2 tbsp
- Butter 4 tbsp
- Onion 1 medium
- Ginger paste 2 tsp
- Garlic paste 1 tsp
- Cumin powder tsp
- Turmeric tsp
- Red chili powder tsp
- Salt tsp
- Black pepper tsp
- Fresh parsley 1 cup (chopped)
- Bread crumbs 1/2 cup
- Eggs 2 large (beaten)
- Cottage cheese 8 oz (crumbled)
- Spaghetti 12 oz
- Feta cheese cup (crumbly)
- Mint leaves 1/4 cup (chopped)
- Lemon juice 2 tbsp
Instructions
- Preheat your oven to 375F (190C). In a large mixing bowl, combine the bread crumbs, eggs, and crumbled cottage cheese. Mix well until a uniform mixture is formed.
- Divide the mixture into small portions, shaping each portion into an oval shape. This will help them maintain their form while cooking.
- In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. When hot, add the shami kabab shapes and cook until golden brown on both sides, about 4-5 minutes per side. Transfer the cooked kababs to a plate lined with paper towels.
- Meanwhile, in a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and saut until translucent, about 3-4 minutes.
- Add the ginger paste and garlic paste to the pan and cook for another minute, stirring constantly to prevent burning.
- In a small bowl, mix together the cumin powder, turmeric, red chili powder, salt, and black pepper. Add this spice blend to the pan and stir well.
- Reduce heat to low and simmer the sauce for 2-3 minutes, allowing the flavors to meld together.
- Cook spaghetti in a large pot of boiling, salted water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the spaghetti.
- Add the cooked spaghetti to the saucepan with the sauce and toss well, ensuring the spaghetti is well coated. If the sauce seems too thick, add some reserved pasta water to achieve the desired consistency.
- Transfer the cooked shami kababs on top of the pasta, followed by a sprinkle of crumbled feta cheese and chopped fresh parsley.
- Bake in the preheated oven for 8-10 minutes or until the cheese is melted and bubbly. Remove from the oven and garnish with additional parsley and mint leaves, if desired.
As you take your first bite of Chicken Shami Kabab Pasta, the tender shami kababs meet the creamy sauce and al dente spaghetti, creating a delightful harmony of textures and flavors. For an added twist, serve with a side of raita or a simple green salad to balance out the richness.
Chicken Shami Kabab with Sweet and Sour Sauce
Celebrating the rich flavors of South Asia, today we present a delectable twist on traditional kabab culture. Chicken Shami Kabab with Sweet and Sour Sauce is an indulgent treat that harmoniously balances tangy and sweet notes.
Ingredients
- Boneless chicken breast 1 lb
- Rice flour 2 cups
- Red chili powder 2 tbsp
- Cumin seeds 1 tsp
- Coriander powder 1 tsp
- Garam masala tsp
- Salt 1 tsp
- Breadcrumbs cup
- Egg 2 large, beaten
- Yogurt 1/4 cup
- Pineapple juice 2 tbsp
- Sweet and sour sauce (store-bought) cup
- Olive oil for frying
- Chopped cilantro for garnish
Instructions
- Mix rice flour, red chili powder, cumin seeds, coriander powder, garam masala, and salt in a bowl. Combine well.
- In another bowl, mix chicken breast, breadcrumbs, egg, and yogurt until just combined. Be careful not to overmix.
- Add the dry mixture from step 1 to the wet mixture in step 2. Mix gently until just incorporated. Do not overwork the meat.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. This will allow the flavors to meld.
- Preheat a deep frying pan or a deep fryer to 350F (180C). Heat about 1-2 inches of olive oil in the pan until it reaches this temperature.
- Fry the kabab mixture, using your hands to shape each piece into a small patty. Fry for about 3-4 minutes on each side or until golden brown and cooked through.
- Drain excess oil from the fried kababs on paper towels. Keep warm by placing them in a low oven (150F/65C) if needed.
- In a small saucepan, combine pineapple juice, sweet and sour sauce, and 1-2 tbsp of water over medium heat. Stir until smooth and heated through.
- To serve, place fried kababs on a platter or individual plates. Spoon the warm Sweet and Sour Sauce alongside. Garnish with chopped cilantro for added freshness.
The Chicken Shami Kabab is crispy on the outside, juicy within, and bursting with aromatic spices. Paired with the tangy Sweet and Sour Sauce, this dish makes a perfect combination of flavors. For an extra touch, serve it alongside a side of creamy cucumber raita to provide a refreshing contrast.
Chicken Shami Kabab Skewers
Today, we bring you a culinary gem from the heart of South Asia – Chicken Shami Kabab Skewers. These mouth-watering kebabs have won over the hearts (and taste buds) of many with their tender chicken, crispy exterior, and rich flavor profile.
Ingredients
- Boneless chicken breast – 1 lb
- All-purpose flour 2 cups
- Egg – 1 large
- Mild spices (cumin, coriander) – 1 tsp each
- Red chili powder – tsp
- Lime juice – 2 tbsp
- Salt tsp
- Butter, melted 2 tbsp
Instructions
- Mix together flour, cumin, coriander, red chili powder, and salt in a large bowl.
- Add the boneless chicken breast to the bowl and mix until the chicken is evenly coated with the spice mixture.
- In a separate bowl, whisk together egg and lime juice. Add this mixture to the chicken and mix until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat grill or grill pan to medium-high heat (400F). Thread marinated chicken onto skewers, leaving a little space between each piece.
- Baste the kebabs with melted butter and cook for 8-10 minutes on each side, or until cooked through. The internal temperature should reach 165F.
- Once cooked, brush the kebabs with additional melted butter and serve immediately.
These Chicken Shami Kabab Skewers are a symphony of textures – tender chicken, crispy exterior, and a hint of crunch from the toasted spices. Serve them on a bed of fluffy basmati rice or with naan bread for an authentic South Asian experience.
Conclusion
Wondering what to serve at your next gathering? Look no further! Our roundup of 21 Delicious Chicken Shami Kabab Recipes has got you covered. From flavorful marinades to perfect textures, these mouthwatering recipes are sure to impress. Try one (or all!) and leave a comment with your favorite – then share this article on Pinterest for others to enjoy!
