WHAT ARE CHICKEN KABABS?
Making Homemade Chicken Kababs, Pakistani Style at home offers a wonderfully flavorful experience. This simple recipe is ideal for a weeknight meal, with mace (javitri) as the standout ingredient that boosts the taste. Quick to prepare, these kababs come together in just minutes after marination and are easily one of my favorite Pakistani appetizer recipes. Last week, I hosted a lunch at my house and prepared this dish. I marinated it 2-3 days in advance, then simply shaped and fried it on the day of the party. This Pakistani recipe is incredibly easy to make, just like Chicken Reshmi Kababs and Haryali Chicken Tikka.
WHY MAKE THESE KABABS?
INGREDIENTS
Chicken- I minced some chicken breast fillets in a food processor to create ground chicken. Alternatively, you can use pre-ground chicken if available. Mace (Javitri)- Without mace, the flavor is quite bland, and this ingredient truly sets the taste apart. While many people might not include mace in Chicken Kababs, based on my experience, omitting it makes the dish taste rather ordinary. Rice Flour- In this recipe, this ingredient serves as a binder. It is both odorless and tasteless. Yogurt- Adding yogurt will provide moisture to the Kababs; without it, the Kababs may turn excessively dry. Egg- Egg serves the dual purpose of binding and moistening the Kababs.
HOW TO MAKE CHICKEN KABABS?
HOW TO STORE THEM?
To store the kababs, place them in an airtight container. They stay fresh in the fridge for 4-5 days. For freezing, you can lightly fry them to firm up the texture or fully fry them before freezing. To prevent sticking, place wax or parchment paper between each kabab. This method preserves their flavor and texture for up to 2-3 months in the freezer.
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Let’s Make Chicken Kababs!
