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Indian Shikampuri Kebab Chicken Kebabs

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.
5 from 1 vote
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Course: Appetizer, Lunch, Snack, Street Food
Cuisine: Indian, South Indian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
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.

Nutrition

Calories: 306kcal | Carbohydrates: 20g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 376mg | Potassium: 514mg | Fiber: 7g | Sugar: 4g | Vitamin A: 247IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 2mg