Chicken Kabobs

Hi everyone! I have a super versatile recipe up for you guys today. These pan-fried chicken kabobs are super easy to make and are the best for when you want to have kabobs, without the hassle of forming the patties. You can use them for chicken burgers, pita wraps, or as a side dish with rice!

I originally posted this recipe as the traditional kabobs. The recipe is still good for you to use in that way. I just updated it to a version that I am using more and more in my everyday cooking. The recipe is great for Ramadan if you want to make them ahead of time and freeze. You can pop them out of the freezer for super quick weeknight mea and is very Air Fryer friendly. You can place the kabobs into the air fryer and within a few minutes have healthy and delicious kabobs! I have a few tips for make-ahead and air-fryer versions, so please make sure to check that out. I hope you enjoy and I would love to hear from you guys. If you test any of my recipes out, please let me know how your experience was. Have a great day!

Ingredients

2 lb Ground Chicken
2 tsp Salt
1/4 tsp Garam Masala
1 tsp Cumin Powder
1 tsp Black Pepper
1 tbsp Crushed Red Powder
1 tbsp Ginger-Garlic Paste
1 tbsp Finely Chopped Green Chili Pepper(for extra spicy kabobs, omit for less heat)
2 tbsp Finely Chopped Cilantro
3 tbsp Vegetable Oil for Frying

Method for the Pan-Style Kabobs
1. In a large bowl, mix all the ingredients together well and let sit for about 30 minutes. 
2. Heat 3 tbsp oil in a frying pan. Slowly add about half the chicken mixture to the pan and spread using a spatula into a large ‘kabob’ covering the pan. 
3. All to cook for a few minutes on one side and then cut into fourths using ur spatula. This will make it easier to flip the chicken. Flip onto the other side and cook until both sides are nicely browned and edges are a bit crispy. 
4. Repeat with the second half of the chicken mixture. You may need to replenish the oil by adding 1 tbsp of oil.


Method for Traditional Round Kabobs
1. In a large bowl, mix all the ingredients together well and let sit for about 30 minutes.
2. Form the chicken into round patties.
Tip: I like to use an ice cream scoop to ensure all kabobs are the same size. Lightly oil the palm of your hand, take a scoop of ground chicken, and form into round patties.
3. Lightly oil a frying pan /grill pan and heat on medium heat. Carefully place each kabob onto the pan and let cook on each side for about 3-4 minutes, or until golden brown on both sides. Remove from pan and place on plate lined with paper towel to soak up excess oil. Chicken Kabobs are ready to serve as you please! Enjoy!


Make-Ahead Tips:
If you plan to make the kabobs to freeze for future use, you can store them two ways.
1. Cook for about 2-3 minutes on each side. Let it cool and freeze. When ready to eat, defrost the kabobs and grill on the pan for about 1-2 minutes until golden brown for juicy kabobs.
​2. Freeze the raw chicken patties, defrost, and grill as stated in step 3 above.

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Air Fryer:
​Place a few kabobs in the air fryer at 350ºF for 10 minutes, stopping and turning over halfway. This is a great oil-free option!