Shikampur Kebab is a made from minced mutton or chicken spiced with cumin, cloves, cinnamon, and Chana dal lentils, and then stuffed with cottage cheese or yogurt, mint, onions, and green chilies. Formed into disks, they are then pan-fried to get the crunchy outsides with pillow-y soft insides. They are a very popular party dish and street food. Shikampur means “belly full”, referring to the surprise filling nestled in the center.

Shikampur Kebab- Stuffed Chicken Kebab

These delicious stuffed disks of goodness are perfect for parties, especially when dipped in a creamy smooth Cilantro mint chutney.

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Course: Appetizer, Lunch, Snack, Street Food

Cuisine: Indian, South Indian

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Author: My Hungry Traveler

Equipment

Large frying pan or skillet
Medium bowl
Colander
Baking pan lined with parchment paper

Ingredients

Filling

½ cup Greek full fat yogurt
2 medium Onions, finely minced
4 small Green chilis, chopped (2 jalapenos OK)
2 tbsp Cilantro, chopped
5 leafs Mint, chopped
½ tsp Salt

Kebab

1 lb Ground chicken
4 oz Chana dal, soaked for 30 minutes
2 tsp Red chili powder
1 tbsp Ginger garlic paste (or 3 cloves garlic and 1-inch ginger root, minced)
1 tsp Turmeric
2 tbsp Cilantro, chopped
3 leafs Mint, chopped
½ tsp Ground cardamom
½ tsp Ground cinnamon
⅛ tsp Ground clove
1 tsp Ground black pepper
½ tsp Caraway seeds
1 large Egg, beaten
1 pinch Salt
¼ cup Vegetable oil

Instructions

Make Kebab Paste

In a frying pan over medium-low heat, add water, chicken, soaked chana dal, cardamom, cinnamon, clove, black pepper, red chili powder, caraway, salt, turmeric, and ginger garlic paste.
Cover and cook until chicken is done and dal is soft, about 15 to 20 minutes. Drain off any excess liquid and allow to cool.
Add chicken into a bowl with beaten egg. Add mint and cilantro, and combine everything together thoroughly. Set aside.
Make Filling – While the chicken is cooking, combine all the filling ingredients in a bowl and mix thoroughly.

Assemble and Cook Kebabs

To assemble stuffed kebabs, take a golf ball-sized piece of chicken mixture. Flatten into a thin round disk in the palm of your hand. Scoop a tbsp of filling into the middle and bring the sides up to cover the filling. Flatten in a fat disk and place on a parchment lined tray. Repeat.
Heat oil in a frying pan over medium heat. Add a few kebabs so the are not touching. Fry until outsides get browned and crunchy, flipping every so often. Drain on paper towels and cook remaining kebabs. Serve hot with a nice cilantro mint chutney for dipping.