Chicken Kabab Sticks

Chicken Kebab on sticks, is always a delightful experience. Give it a try and enjoy. #ShanSpices

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  • Chicken boneless cubes ½ kg
  • Hari mirch (Green chilies) 4-5
  • Hara dhania (Fresh coriander) ½ Cup
  • Lemon juice 1 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Breadcrumbs 3-4 tbs
  • Lal mirch powder (Red chili powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Dhania powder (Coriander powder) 1 tsp
  • Haldee powder (Turmeric powder) ¼ tsp
  • Garam masala powder 1 tsp
  • Kali mirch powder (Black pepper powder) ¼ tsp
  • Cheddar cheese grated ½ Cup
  • Dahi (Yogurt) hanged 2 tbs
  • Cooking oil

Yogurt Mint Sauce (Dahi Podina Chutney):

  • Lehsan (Garlic) cloves 3-4
  • Hari mirch (Green chilies) 2
  • Podina (Mint leaves) 1 Cup
  • Tatri (Citric acid) ¼ tsp
  • Namak (Salt) ¼ tsp or to taste
  • Dahi (Yogurt) 1 Cup
  • Oil 1 tsp


In chopper,add chicken boneless cubes,green chilies,fresh coriander and chop well.

In bowl,add chopped mixture,lemon juice,ginger garlic paste,breadcrumbs,red chili powder,salt, coriander powder,turmeric powder,garam masala powder,black pepper powder,cheddar cheese,yogurt and mix until well combined.

Cover and marinate for 30 minutes in refrigerator.

Grease your hands with oil,take a mixture and make kabab and insert kababs onto the skewers (makes 10-12).

Grease griddle with cooking oil and fry kababs from all sides until done.

Serve with yogurt mint sauce.

Yogurt Mint Sauce (Dahi Podina Chutney):

In blender jar,add garlic,green chilies,mint leaves,citric acid,salt,yogurt,oil and blend until well combined.

Recipe By: Kanwal Mohsin

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