Hariyali Chicken Kabab

Ingredients

• 500 g chicken mince
• 0.5 cup fresh mint
• 0.5 cup fresh coriander
• 2 green chilies (range 2-3)
• 1 tsp garlic paste
• 1 bell pepper (small)
• 1 tbsp water
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp cumin powder
• 1 tsp paprika
• 0.5 tsp chili flakes
• 2 tbsp bread crumbs
• oil (for frying or spraying)

Steps

1. 1

   Prepare the aromatics by finely chopping or blending the mint, coriander, green chilies, and bell pepper.

2. 2

   In a large mixing bowl, combine the chicken mince, the prepared aromatic mixture, garlic paste, water, bread crumbs, and all dry spices (salt, garlic powder, black pepper, cumin powder, paprika, and chili flakes).

3. 3

   Grease your hands with a little oil to prevent sticking, then mix the ingredients thoroughly until well combined.

4. 4

   Shape the mixture into elongated kababs. Use a straw or the back of a spoon to press decorative marks into the surface of each kabab.

5. 5

   Choose your cooking method: Shallow fry for 10-12 minutes; Air-fry at 200°C (392°F) for 16-18 minutes, flipping halfway and spraying with oil; or bake at 190°C (375°F) for 20-22 minutes.

Notes

Ensure the chicken mince is well-chilled before mixing to help the kababs hold their shape better. If the mixture feels too soft, you can add an extra tablespoon of bread crumbs.

Nutrition per serving

• main
• appetizer
• finger food
• chicken
• gluten-free option
• dairy-free
• high-protein
• easy