Tender, fragrant and consistently juicy chicken kebabs: vivid spices, fresh herbs and a quick sear in the skillet. A two-hour marinade makes the mixture especially soft, while the final touch with glowing charcoal lends a delicate smoky aroma, as if the dish had been cooked over coals.
Ingredients
- Onion — 2 pcs.
- Sweet bell pepper — 1 pc.
- Fresh cilantro — to taste
- Garlic paste — 1 tbsp | 15 g
- Sweet pepper paste — 1 tbsp | 15 g
- Lemon juice — 2 tbsp | 30 ml
- Salt, ground black pepper — to taste
- Ground ginger, garlic powder, paprika, dried cilantro — to taste
- Citric acid — 1/2 tsp | 2 g
- Bread crumbs — 2 tbsp | 15 g
- Minced chicken breast — 4.4 lb | 2 kg
- Egg — 1 pc.
- Vegetable oil for frying
- Optional for smokiness: a small piece of charcoal and a little oil
Step-by-step recipe
- Finely chop the onion and bell pepper, and chop the cilantro very finely.
- In a large bowl, combine the minced chicken, onion, pepper and fresh cilantro. Add the garlic paste, sweet pepper paste, lemon juice, salt, pepper, ground ginger, garlic powder, paprika, dried cilantro, citric acid, bread crumbs and egg. Mix for 2–3 minutes until smooth and sticky.
- Cover and refrigerate for at least 2 hours to marinate.
- With damp hands, shape into small round kebabs about 0.6 inch | 1.5 cm thick.
- Heat a skillet with a little oil over medium heat. Fry the kebabs in batches for 10–12 minutes, turning carefully, until golden and cooked through.
- Transfer all the kebabs to a pot or deep skillet with a lid. For a light smoky note, if desired: heat a small piece of charcoal until red-hot, place it in a metal shot glass or on a piece of foil, drizzle with a little oil and set it in the center between the kebabs. Cover tightly at once and leave for 15 minutes.
- Serve hot with yogurt sauce and fresh herbs.
Nutritional value per serving
| Calories | ≈ 300 kcal |
| Protein | ≈ 38 g |
| Fat | ≈ 10 g |
| Carbohydrates | ≈ 10 g |
| Fiber | ≈ 2 g |
| Sugar | ≈ 4 g |
| Sodium | ≈ 600 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- No charcoal: add a pinch of smoked paprika to the mixture for a smoky note.
- Oven method: bake at 392°F | 200°C for 18–20 minutes, then brown under the broiler for 2–3 minutes.
- Yogurt sauce: mix plain yogurt, a pinch of salt, a little lemon juice and chopped mint or cilantro.
- For juiciness: do not overcook on the skillet and do not make the patties too thin.
- Without citric acid: increase the lemon juice or add 1 tsp | 5 ml apple cider vinegar.
FAQ
Can I bake the kebabs in the oven instead of frying?
Yes. Place them on a parchment-lined baking sheet, bake at 392°F | 200°C for 18–20 minutes, then brown under the broiler for 2–3 minutes.
What can I use instead of sweet pepper paste?
Purée from roasted sweet peppers works well, or a mixture of tomato paste with paprika and a pinch of sugar for balance.
Do I have to add citric acid?
No. You can increase the amount of lemon juice or add a little mild vinegar. The acid helps preserve juiciness and keep the flavor bright.