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Cheddar Chicken Kabab

Cheddar Chicken Kabab


Cheddar Chicken Kabab

Cheddar Chicken Kababi

This straightforward, tasty Cheddar Chicken kabab recipe makes the ideal starters and tortilla wrap filling. This recipe includes instructions for pan frying, baking, and air frying to make juicy, tender kababs without letting the cheese burn while cooking.

The chicken cheddar kebab is a composite version of the chicken seekh kabab, which it replaces traditionally. They are cooked with mince and formed into long kababs on skewers. You can make this dish perfectly at home on a stovetop even though it is often prepared on an open grill.

In Indian and Pakistani cuisine, "cheese" is typically Paneer, or cottage cheese. Anytime European-style cheeses are used in Desi cookery, the dish is considered to be a fusion dish. However, European-style cheese is currently used in many recipes for the majority of popular Indian and Pakistani cuisine.

Ingredients required to make the kebabs:

Following are the 12 ingredients you'll need to prepare a Chicken Cheddar Kebab, along with some suggestions for ingredient choice.

1. Chicken mince

2. Coriander and Mint leaves

3. Red and Green chilies

4. Onions and garlic

5. Spice powders

Paprika , Black pepper , Garam masala powder ,


6. Cheese

7. Egg

8. Breadcrumbs

9. Oil

Making and forming Cheese Kababs

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To prepare the mixture and shape it, I have divided it into three steps.

  1. STEP 1 : Make the kabab mixture or batter.

– To do this, simply place the onion, herbs, and other ingredients into a food processor and process until the ingredients are finely minced.

– The remaining water must then be squeezed completely out of the mixture. If your skin is sensitive, you can use gloves for this.

– In a bowl, combine the herb combination with the remaining ingredients with hand mix it up. Another option is a stand mixer with a paddle attachment.

– Add cheese last so that it gets less time while being kneaded. This avoid cheese to soften up from the heat of our hands.

STEP 2 : Shaping the Kebabs.

– Make equal amounts of the mixture using a tablespoon or an ice cream scooper. Scoop out little bits and place them on a plate.

– To prevent the mixture from sticking as you shape the kababs, lightly oil your hands' palms. Roll and squeeze them between your palms to form them into thick cigars.

– Then you place a skewer on the kabab's end.

– All of the kebabs should be formed, removed from the straw, and ready for pan frying.

STEP 3 : Cooking the kebabs.

– These kebabs should be pan-fried for 3 to 4 minutes at medium flame, turning them over to ensure even browning.

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