Pan-Fried Chicken Kebabs

I know I always say this is an easy recipe every time I post a recipe, but I promise you it is. I try and put together easy dishes so that my kids can also follow the recipes. So, if my kids can make them, I feel anyone can.

I hope!



1/2kg boneless chicken breast mince

1 small white onion, finely diced

1/2 lemon

Salt to taste

Red chilli powder to taste

1/2 teaspoon garam masala

1/2 teaspoon jeera (cumin seeds)

1/2 teaspoon minced garlic

1/2 teaspoon dried fenugreek (optional)

Generous sprinkling of coriander for the mixture and garnish

Bamboo skewers

Oil to brush the pan with


Mix all the ingredients well and allow to sit in the refrigerator for half an hour.

Remove and fashion kebabs on the the skewer. For this, take about 2 tablespoons worth of the mixture, turn it into a ball, slide skewer through the middle then spread out the mixture with your forefinger and thumb cupped around it.

Brush a non-stick pan lightly with cooking oil and lay out the kebabs to cook on low heat.

You’ll have to keep turning them over gently so that they’re cooked evenly all around.

I sprinkled a little water into the pan to keep them from drying out. Be careful when you do this to avoid oil splattering on you.

Garnish with some coriander. Serve with a lovely garden salad, and naan. My kids put them in hotdog buns and slathered guacamole and yoghurt chutney on it. It was quite delicious!

You can even serve them as starters. I feel the best sauce with these would be a spicy tamarind sauce.


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