By Aditi Saraswat
March 11, 2026
Chicken kababs are loved for their smoky fragrance and juicy taste. Marinated in bold spices and grilled until soft, these kababs make a lovely snack for an iftar spread after a long day of fasting.
500 g boneless chicken (minced or finely chopped) 3 tbsp thick yoghurt 1 tbsp ginger garlic paste 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp garam masala 1 tsp roasted cumin powder 2 tbsp gram flour (besan), roasted 2 tbsp finely chopped coriander leaves 1 tbsp lemon juice 1 tsp salt 2 tbsp oil or ghee 1 finely chopped green chilli
In a bowl, add the minced chicken with yoghurt, ginger-garlic paste, chilli powder, turmeric, cumin, garam masala, and salt. Mix everything nicely.
To this, add roasted besan, chopped coriander, green chilli, fresh lemon juice and mix everything thoroughly so that the chicken is coated with the masala.
Cover and keep the mixture in the refrigerator for at least half an hour so that the flavours deepen.
Grease your palms with a little oil, then start shaping the mixture into oval patties or gently press them onto skewers, if you have one.
Heat the pan or grill over low heat with a little oil or ghee. Cook the kababs over medium heat, turning them over until browned and cooked through.
Serve the hot, juicy kababs paired with mint chutney, onion rings, and lemon wedges on the side for a satisfying snack.