BAKING

CHICKEN RESHMI KEBABS…SIMPLY SUBLIME & OFF TO SGCC’s

2008/09/13 / 17 Comments
“I could talk food all day. I love good food.”
Tom Brady

reshmi+kebabs4There are recipes that you try & you think yum, but somehow life moves on & they get added to the list of ‘things I tried at least once’. And then there’s stuff you subconsciously turn to making quite often, comfort food, with seems to fill in the blanks perfectly. They tend to meet many boundaries with ease. These silken kebabs are one of those wonders!

reshmi+kebabs2

I’ve made almost similar kebabs once before, but thought of making these on the lines of the Middle Eastern burger patties that I’d made some time back. The basic difference I found was the addition of thick yogurt. Seems to play some magic in there. These kebabs are very comforting, very on the go, very party pleasing, & full of fresh flavour. You would typically find most ingredients on hand…no trip to the Indian store to pick up strange sounding spices, no outlandish equipment needed…just straightforward simple stuff.

reshmi+kebabs3

These have begun showing up quite often at our table now & can be served in many avatars. I get the mixture ready early in the morning, leave it to chill, & by lunch it takes just about 10 minutes to serve them. They often they land up in simple wraps made with whole-wheat chapatis / flatbread, with a light smattering of green chutney & onions, & at other times with a dollop of cream cheese, onions & sliced bell peppers. Serve them in burger buns, pita bread or then as simple finger food!reshmi+kebabs1
This delicious kabab gets its name from the juicy, succulence of the meat used to make it. The meat gets this way thanks to the marinade in which it is soaked. A North Indian specialty, these kebabs are made with minced chicken but are equally as good with minced beef or lamb. Reshmi means silky…& these are light, tender & ‘silky’ kebabs.

reshmi+kebab

A good light & wholesome balanced meal. The flavours tease the palate gently, & you can play around with them as much as you like. No rules here, just finger-licking good food! They make for deliciously simple finger-food. Roll them into balls, pan fry them & serve them in minutes with a tangy green chutney or a yogurt dip. The good thing is that they taste moist even when warm (as compared to some kebabs that tend to get tough if they aren’t served immediately). These are certainly YUM!!
reshmi+kebabs5

Reshmi Chicken Kebabs

Ingredients:
Chicken mince – 500 gms
Fresh coriander – 1 cup / washed & roughly chopped
Fresh Mint – 1/4 cup / washed & roughly chopped
Green chillies – 2 / roughly chopped
Garlic – 4-6 cloves
Ginger – 2″ piece
Onion – 1 small / quartered
Yogurt – 2 tbsps (thick)
Juice of 1 lime
Oil – 2 tbsps
Salt to taste
Method:

  • Put the coriander + mint + green chillies + garlic + ginger in the food processor & run in short bursts so it all gets finely chopped up.
  • Add onion & process for a minute.
  • Add the mince + yogurt + oil + lime juice + salt to taste & process again till it all gets well mixed & comes together.
  • Transfer to a glass or steel bowl & chill for at least 1 hour.
  • Heat about 2-3 tbsps of oil in a heavy bottom pan. Lightly oil your palms. Take a small portion of mince & roll it into a sausage like roll, back & forth to form a kebab. Gently slide into the pan & shallow fry till brown on all sides, about 8-10minutes.
  • Serve with a green chutney or in wraps with finely sliced onions & some chutney.

reshmi+kebabs6 These are off to Susan’s at Sticky, Gooey, Creamy, Chewy for her 1st Blogiversary Bash, where she’s hosting a virtual cocktail party to celebrate 1 year of blogging.

blogiversarylogosmall thumb%5B1%5D

Have a great blogiversary bash Susan…& here’s to many more years of wonderfully addictive blogging!

This post featured on

Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

You May Also Like

Eggless Wholegrain Almond Jaggery Oat Cookies 1 1000

Eggless Wholegrain Almond Jaggery Oat Cookies #comfortfood #anzacs

2016/10/17
Chocolate Coconut Strawberry Layered tart 1 e1648297854125

Chocolate Coconut Strawberry Layered Tart … in one word, DELICIOUS!

2022/03/26
Savoury Granola 1000 title

Savoury Granola – gluten free, healthy, addictive

2016/03/15

17 Comments

  • dwiana

    2008/09/13 at 11:07 pm Reply

    I see in one of your pictures “a little green thai chilly” I love it!! I imagine eating this lovely chicken kebabs with hot rise (my silly kinda taste) and thai chilly. mmmmmmmm:)

  • Manggy

    2008/09/14 at 1:02 am Reply

    I’m sure Susan will love these as much as your family has for several meals now! Yum! 🙂

  • Cynthia

    2008/09/14 at 2:16 am Reply

    What you said at the opening of the post is so true. I have bookmarked this recipe and yet I know when I am looking for a chicken recipe I will not remember this. But I’ll sure try to 🙂

  • Mona

    2008/09/14 at 5:59 am Reply

    I love to prepare Kababs, coz I find they are quite simple and quick to get prepared and a favorite for everyone. They look extremely delectable.

  • Ivy

    2008/09/14 at 7:07 am Reply

    On Friday I saw on a T.V. food show someone making burgers with kobe beef and he added yoghurt as well. I had never seen yoghurt used in burgers before and now I see it here as well. They look fantastic and save one for me if I am late arriving at the party.

  • Hopie

    2008/09/14 at 2:11 pm Reply

    Wow! This post is making my mouth water and I’m not even hungry. Those look like exactly the kind of thing I would eat for comfort food! Yum, yum! Beautiful photos too.

  • Alexa

    2008/09/14 at 3:32 pm Reply

    I have been waiting for you to post this beautiful recipe after you told me about it on my blog. It looks so wonderful. I’ll have to add it to my menu for this week. 🙂

  • Mallika

    2008/09/14 at 7:21 pm Reply

    I’m going to remember these the next time I am racking my brains for a no fuss party snack. They look divine!

  • Gloria (Canela)

    2008/09/14 at 10:14 pm Reply

    Deeba Really I love so Kebabs, so much!! Gloria (and this look sooo yummy)

    Hey Deeba, I sent a recipe to Bookmarked, any thing mail me. xxxGloria

  • StickyGooeyCreamyChewy

    2008/09/15 at 2:16 pm Reply

    Deeba, these look out of this world! Thank you so much for sharing them for the party! I am printing out the recipe this minute and making them tonight. Wow!

  • Vij

    2008/09/16 at 7:15 am Reply

    Awwwwww!!! lovely kebabs..temptin um um um!!! 🙂
    This is my first time here and mussay that u have a lovely space…

    I am pretty new to this blogsphere ..jus popped in to say a hi

  • Sonya

    2010/07/24 at 12:25 pm Reply

    I discovered you blog very recently and i fell in love with it instantly (oh its rhymes)! Since then I need to visit your blog many times in a day!

    Today i'm going to try out the Chicken Reshmi Kabab recipe … YIPEE! I do have a query – i'm part of a group in Facebook – ''FOODILCIOUS "COOKS @ WORK" ''. If all turns out well, i would like to take a pic of the kebab I (fingers crossed, successfully) make. Upload it in the group page, share the recipe and also add the link to the actual recipe. Is that fine by you?

  • Sonya

    2010/07/25 at 12:40 am Reply

    Hey! Made these delish kebabs today … it was finished off in seconds.

    There was a slight hiccup, well more apt would be disaster – i washed the mince; i wanted to cry, literally!

    Thank you very much for this lovely recipe 🙂

Thank you so much for stopping by. I'd love to hear from you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

C is for Chettinad Simply Delicious Lotus Biscoff Desserts Baking Pretty Eggless Desserts