Afelia’s Chicken Kebabs

This week has certainly been unpredictable in terms of the weather – we’ve had sun, rain, hail stones with ice cold temperatures and I don’t think it’s about to get better anytime soon. The one thing you CAN be certain of this week is that Afelia’s Chicken Kebabs will delight you, if you do decide to make them! They’re super simple to throw together and pack a punch in terms of taste, you’ll most certainly be licking your fingers (and your plate if you’re shameless like me, lol) once you’re done eating these little beauties.

Chicken mince is readily available at halal butchers during Ramadan (the holy month of fasting for Muslims) as it’s common for people to make all sorts of mouthwatering dishes to feast upon at iftar time (when Muslims break their fast), you may ask your butcher to prepare some for you if this isn’t the case. These kebabs are not only good during Ramadan, they’re great for making ahead of time when you’re entertaining or having guests over for a dawat (formal dinner invitation) or barbecue, they make great appetisers but can also be served as part of the main meal or after for snacking on.

As already mentioned, Afelia’s Chicken Kebabs are perfect for summer lunch if you’re planning a BBQ – the best way to ensure they retain their shape whilst cooking is to make the kebabs beforehand and freeze them, then cook straight from frozen over the barbecue and impress your family and friends. Serve in pitta breads with yoghurt/mint sauce and salad for a light but healthy and nutritious meal, you’ll be making big batches of this recipe once you realise how dead simple it is!

Bangladeshi people will usually shape their kebabs as small flat round patties, known as ‘shami kebabs’ but you can shape these kebabs in any shape you like, I use this same mixture to make Kebab Pops for which I will upload a separate album soon hopefully. In order to get the best formed kebabs (that don’t fall apart), it’s important to use a food processor or blender to process the onions, coriander and green chillies till fine, I use exactly the same method for my lamb kebabs. This ensures your kebabs have no ‘bits’ that are going to stick to the pan and burn, and no loss of shape. The breadcrumbs added to this recipe ensure any excess moisture from the onions, coriander etc. is absorbed and prevents the kebabs falling apart.

Unlike lamb mince, chicken mince has a tendency to need more TLC and because it has less fat than lamb, it naturally means less flavour, but that’s not a problem if you add all the right ingredients. I like to experiment with the ingredients I add to my recipes and always change and adapt them depending on what I have to hand at home, this was what I came up with when I devised this recipe back in 2015 – it became an instant hit with my family and some of my school friends who sampled the recipe and gave it the thumbs up, I’m hoping you guys will do the same!

Makes approximately 40 kebabs

You will need: for Afelia’s Chicken Kebabs

1.5kg chicken mince
2 medium onions
1/2 a bunch of coriander
6 – 7 green chillies (use double this amount if you want actual heat in your kebabs)
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp cumin powder
1 tbsp of coriander powder
1 cup of fresh breadcrumbs
2 tbsp English mustard
2 tbsp Worcester sauce
1.5 tbsp salt
2 tbsp oil + extra oil for shaping kebabs

Method:

If you don’t have fresh breadcrumbs to hand it is very simple to make; simply blitz 2 slices of bread in a food processor till fine, use as needed.

Start by peeling 2 medium onions and cutting them into quarters.

Wash and roughly chop 1/2 a bunch of fresh coriander, this makes it easier to process in the food processor.

Remove the stems from 6 – 7 green chillies.

Place all of the ingredients into a food processor (or blender) and blitz until all the ingredients resemble a smooth paste. Don’t add any water during this process.

Scrape down the sides using a spatula and keep blitzing until smooth.

In a large bowl add the 1.5kg of chicken mince, along with the now blitzed ingredients….

….1 tbsp ginger, 1 tbsp of garlic, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 cup of fresh breadcrumbs, 2 tbsp of English mustard….

….2 tbsp of Worcester sauce, 1.5 tbsp of salt and 2 tbsp of oil.

Mix everything by hand and ensure the ingredients are thoroughly dispersed throughout the mixture.

The kebab mixture is now ready to be used/rolled into your desired shape.

Before you start to roll the kebabs it is a good idea to pour some oil into a shallow dish or saucer. Use this to coat your hands before handling the kebabs, this will make it easier to shape them and stop the mixture sticking to your hands.

Take a handful of the chicken mixture and roll into a round shape and then flatten it (bottom left photo).

I like to place my kebabs on flexible chopping boards as I go so that I can place them into the freezer after shaping. The flexible chopping boards make releasing the kebabs once frozen, much easier. If you want to cook them on the same day, chilling them is important to avoid food poisoning, make sure you don’t leave the kebabs out!

Once all your kebabs are shaped, freeze or chill them.

To cook the kebabs and achieve the look I have, use a griddle pan with ridges, alternatively use a frying pan if you don’t have a pan like this.

Thoroughly heat up the pan, lightly drizzle with oil and brush the oil over the ridges to ensure the kebabs don’t stick once they are placed on the hot pan.

It’s always a good idea to test for seasoning by making a mini kebab before you cook all the kebabs.

Cook for 3 – 4 minutes either side over a medium to high flame, ensuring the kebabs are cooked all the way through to the centre.

Only add oil if you need to by brushing the kebabs directly, this will ensure you use minimum oil.

Afelia's Chicken Kebabs

These kebabs make a perfect starter to a dawat (formal invitation), barbecue or iftar. Serve these kebabs hot with sides of salad, rice or cous cous and some sauce, wait for the compliments to roll in at mealtime. Enjoy!

Bon Appetit!

4.9 from 26 reviews
Afelia's Chicken Kebabs
 
Prep time
Cook time
Total time
 
Author:
Serves: 40
Ingredients
  • 1.5kg chicken mince
  • 2 medium onions
  • ½ a bunch of coriander
  • 6 - 7 green chillies (use double this amount if you want actual heat in your kebabs)
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp cumin powder
  • 1 tbsp of coriander powder
  • 1 cup of fresh breadcrumbs
  • 2 tbsp English mustard
  • 2 tbsp Worcester sauce
  • 1.5 tbsp salt
  • 2 tbsp oil + extra oil for shaping kebabs
Method
  1. If you don't have fresh breadcrumbs to hand it is very simple to make; simply blitz 2 slices of bread in a food processor till fine, use as needed.
  2. Start by peeling 2 medium onions and cutting them into quarters.
  3. Wash and roughly chop ½ a bunch of fresh coriander, this makes it easier to process in the food processor.
  4. Remove the stems from 6 - 7 green chillies.
  5. Place all of the ingredients into a food processor (or blender) and blitz until all the ingredients resemble a smooth paste. Don't add any water during this process.
  6. Scrape down the sides using a spatula and keep blitzing until smooth.
  7. In a large bowl add the 1.5kg of chicken mince, along with the now blitzed ingredients....
  8. tbsp ginger, 1 tbsp of garlic, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 cup of fresh breadcrumbs, 2 tbsp of English mustard....
  9. tbsp of Worcester sauce, 1.5 tbsp of salt and 2 tbsp of oil.
  10. Mix everything by hand and ensure the ingredients are thoroughly dispersed throughout the mixture.
  11. The kebab mixture is now ready to be used/rolled into your desired shape.
  12. Before you start to roll the kebabs it is a good idea to pour some oil into a shallow dish or saucer. Use this to coat your hands before handling the kebabs, this will make it easier to shape them and stop the mixture sticking to your hands.
  13. Take a handful of the chicken mixture and roll into a round shape and then flatten it (bottom left photo).
  14. I like to place my kebabs on flexible chopping boards as I go so that I can place them into the freezer after shaping. The flexible chopping boards make releasing the kebabs once frozen, much easier. If you want to cook them on the same day, chilling them is important to avoid food poisoning, make sure you don't leave the kebabs out!
  15. Once all your kebabs are shaped, freeze or chill them.
  16. To cook the kebabs and achieve the look I have, use a griddle pan with ridges, alternatively use a frying pan if you don't have a pan like this.
  17. Thoroughly heat up the pan, lightly drizzle with oil and brush the oil over the ridges to ensure the kebabs don't stick once they are placed on the hot pan.
  18. It's always a good idea to test for seasoning by making a mini kebab before you cook all the kebabs.
  19. Cook for 3 - 4 minutes either side over a medium to high flame, ensuring the kebabs are cooked all the way through to the centre.
  20. Only add oil if you need to by brushing the kebabs directly, this will ensure you use minimum oil.
  21. These kebabs make a perfect starter to a dawat (formal invitation), barbecue or iftar. Serve these kebabs hot with sides of salad, rice or cous cous and some sauce, wait for the compliments to roll in at mealtime. Enjoy!

If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.

 

Comments 82

  1. Morena Rizos
    Reply

    Hey sis hope u can reply. I put 175g of golden breadcrumbs thinking one cup was the US 240g. Will my kebabs be okay? Thanks

    13 July, 2023
    • afelia’s kitchen
      Reply

      They should turn out fine. 👍🏼

      14 July, 2023
  2. Mina
    Reply

    These tasted really lovely, loved the texture

    6 April, 2022
    • afelia’s kitchen
      Reply

      Aww that’s great, thanks for the feedback, much appreciated. 🙂

      6 April, 2022
      • ZK
        Reply

        Love all your recipes! Is this made with chicken breast mince or chicken thigh mince please? Xx

        11 December, 2022
        • afelia’s kitchen
          Reply

          I think it’s a mix of both, I buy it prepared from my butchers but don’t think it’s one or the other but a combination.

          17 December, 2022
  3. Hema
    Reply

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    13 February, 2021
    • Jamila
      Reply

      Hi sis can i oven cook them? They sound delicious looking at the comments

      14 December, 2021
      • afelia’s kitchen
        Reply

        I’ve never cooked them in the oven tbh but you could certainly try, I prefer cooking them in a pan or grilling them because they turn out nicer, not rubbery, which is what I think might happen if you oven cook them. Let me know how they do turn out if you do oven bake them.

        15 December, 2021
  4. Jannah
    Reply

    These taste so good. I made them one year for Ramadan & invited my in laws over, they said they were so tasty. These are definitely something I’ll make again & again.

    31 January, 2021
    • Shelina Khatun
      Reply

      Made these great advice on blending the ingredients Best kebabs I’ve made thanks

      7 May, 2021
  5. Zainab
    Reply

    Sister I want to make these with lamb keema instead of chicken. I made you lamb one last week the texture was nice but it was very less spice very different I liked it.
    I just want to know can I follow this recipe for lamb keema.
    Jazakillahi khairan

    22 April, 2020
    • afelia’s kitchen
      Reply

      Yes that would be fine. x

      22 April, 2020
      • H
        Reply

        Can I make this but without Worcester sauce ?

        28 April, 2020
        • afelia’s kitchen
          Reply

          You can do but it’s better with. x

          28 April, 2020
        • Zahra
          Reply

          Made these today and they turned out amazing! My family couldn’t believe it was chicken! They thought it was beef. Very juicy and delicious. Thank-you so much

          17 May, 2020
  6. Johura
    Reply

    First time making these I thought I’d prep for Ramadhan. Tried some and OMG tastes so good!! Thanks for the recipe.

    21 April, 2020
    • afelia’s kitchen
      Reply

      You’re welcome! 😀 x

      22 April, 2020
  7. Sumayyah
    Reply

    Asalaamu alaikum,

    Just wanted to tell you a big JazakAllahu khairun for this recipe. It was so delicious and my family were very impressed.

    2 March, 2020
    • afelia’s kitchen
      Reply

      Thank you, happy they enjoyed it! 🙂

      3 March, 2020
  8. Sadika
    Reply

    Yet another recipe! Working my way through them!
    I was a bit ditzy forgot to add salt. So had to redo them all after shaping 3 trays!! And then realised I forgot the garlic and ginger…. hope I get away with it this batch and insha Allah next time will be perfect! These are perfect for iftaar for me in these short days!

    6 November, 2019
    • afelia’s kitchen
      Reply

      Yikes, 3 trays?? On a positive note, at least you enjoyed the recipe! 🙂

      8 November, 2019
  9. JK
    Reply

    Best recipe ever! I have made quite a few times and will continue to do so. SO DELISH! Whenever I make them they don’t last a day 🙂

    19 July, 2019
    • afelia’s kitchen
      Reply

      Yaay!!! Makes me happy knowing you love this recipe! 😀 xx

      21 July, 2019
  10. Nazia Malik
    Reply

    Husband loved these. Thanks for sharing.

    30 November, 2018
    • afelia’s kitchen
      Reply

      Brilliant! 🙂 x

      30 November, 2018
    • Sobi
      Reply

      Salaam thank u for a great recipe. Is there any way to save the heat.. I accidentally washed it but have not mixed it with the ingredients yet. If I freeze it will that help

      20 March, 2020
      • afelia’s kitchen
        Reply

        Sorry what are you asking, save the heat?

        26 March, 2020
  11. Ayesha uddin
    Reply

    Really easy and tasty recipe for chicken kebabs!!

    6 November, 2018
    • afelia’s kitchen
      Reply

      Thank you for the feedback! 🙂

      8 November, 2018
      • Amber
        Reply

        Assalamaleikum !! These look absolutely brilliant . Can’t wait to make them. I have one question please as I’m making them today do you have any suggestions for fat to lean ratio while ordering the minced meat ?

        11 May, 2019
        • afelia’s kitchen
          Reply

          Wa alaikum as salaam. I don’t usually ask for anything specific, unlike mutton mince chicken mince doesn’t normally have a fat or lean version, it comes just as standard.

          12 May, 2019
      • Yum
        Reply

        Excellent recipe as usual! I am slowly working my way through all your recipes:)

        7 June, 2019
        • afelia’s kitchen
          Reply

          Haha, awesome! 🙂 xx

          8 June, 2019
  12. F.1
    Reply

    Salam, I made these today and they taste great thank you so much for the recipe! However I didn’t have a similar pan so took to cooking them in the over but they fell apart and were quite mushy in texture when cooked that way. Is there any tweaking I can do to the recipe to enable it to be cooked in the oven? Thank you xx

    26 October, 2018
    • afelia’s kitchen
      Reply

      Wa alaikum as salaam….not sure why they fell apart, did you wash your mince?

      26 October, 2018
      • F.1
        Reply

        No didnt wash it, not sure if i need to maybe use more breadcrumbs next time? Did everything the same minus the method of cooking! Have you ever tried these in the oven?

        26 October, 2018
        • afelia’s kitchen
          Reply

          Hmm, not sure why then although I would not recommend oven cooking as the kebabs cook from the inside out resulting in dry kebabs, cooking in a pan and searing the outside is the best way to cook them to keep them moist, perhaps that’s why? I’ve never cooked them in the oven but I assume it’s because they released a lot of water whilst cooking that’s why they fell apart. x

          26 October, 2018
  13. Ash
    Reply

    I absolutely love the chicken kebab recipe. It’s my go to! Thankyou for sharing x

    10 August, 2018
  14. F hussain
    Reply

    Hi. I Made these and frozen them. When i take them out to cook, do i defrost first or can start frying whilst frozen? Thanks

    1 June, 2018
    • afelia’s kitchen
      Reply

      Better to defrost first so they cook evenly through to the middle. x

      1 June, 2018
  15. Ameha
    Reply

    These are delicious! I made half the quantity to try before making a full batch. Should’ve just done the full quantity! The other half was very impressed by them.

    Thank you for your efforts. Love the pictures and how concise and well written your recipes are.

    26 May, 2018
  16. Saheda
    Reply

    Hi sis if I don’t wash the keema, will it leave a smell? I washed chicken keema today and your right it was a total disaster! I couldn’t shape the kebabs at all! xx

    12 May, 2018
    • afelia’s kitchen
      Reply

      Wa alaikum as salaam……no it doesn’t leave a bad smell, it’s fine without washing, hopefully next time will be a better experience. 🙂 x

      12 May, 2018
  17. Ayesha
    Reply

    These kababs are delicious and now a staple in my home! 😄

    7 May, 2018
  18. Rina Ahmed
    Reply

    Hi. I wanted to try this recipe but really don’t like the taste of mustard so I was wondering how strong is the flavor of mustard once mixed through? Is it really noticeable or not?

    30 April, 2018
    • afelia’s kitchen
      Reply

      Not noticeable at all. x

      30 April, 2018
  19. On A Cooking Journey
    Reply

    Just made these (minus the breadcrumbs) and they were really tasty Alhamdulillah. Thank you for sharing! Just need to work in getting those nice griddle marks 😁

    28 April, 2018
  20. Kolsuma Begum
    Reply

    Attempted this over the weekend and everyone at home loved it, I added double the amount of chillis to make it spicy. Made a batch for Ramadhan. Thank you so much for sharing.

    23 April, 2018
  21. Ghazala fatima
    Reply

    Hello sis
    I made these super easy and yummy kebabs(though it was a long due recipe to be tried out😆)and as usual like other recipes of urs, it came out so well.. hubby thinks m becoming more n more good all by myself but secret is afelia’s kitchen😉hehe
    Well thanks a lot for being there with ur easy n delicious recipes
    God bless u n keep making us star in our home with ur recipes😆😎

    27 March, 2018
    • afelia’s kitchen
      Reply

      Loool!!! Your secret is safe with me! 😉 xx

      27 March, 2018
    • afelia’s kitchen
      Reply

      Ameen. 🙂 xx

      27 March, 2018
  22. HandmadebyTou
    Reply

    I loved making these kebabs, they are so easy to make and lovely to eat! I am going to make another batch and freeze it for those lazy supper days. Thank you so much for sharing your recipes, they inspire me to cook outside of my usual dishes and my family really enjoyed this recipe in particular. I am yet to test other recipes out on them. Keep up your excellent work!

    3 March, 2018
  23. Aysha
    Reply

    Love this recipe!! Made this for lunch and everyone loved it! Thank you for your lovely recipe. This looked good, tasted good-
    Was absolutely great and so easy to make. Thanks again.

    25 February, 2018
    • afelia’s kitchen
      Reply

      You’re welcome, I’m glad you all enjoyed it! 🙂 x

      27 February, 2018
      • Hameda
        Reply

        Did you wash the keema first?

        15 May, 2019
        • afelia’s kitchen
          Reply

          No. It’s better to not wash keema when making kebabs, as washing does away with the fat which helps the kebabs stay moist. Ask your butcher to wash the meat before mincing if that gives you peace of mind. x

          16 May, 2019
  24. Julaka
    Reply

    Sis you amaze me with the these recipes. The way you word them and explain make them so effortless to do. Saves me time x and they are delicious too. Love the new ingredient mustard

    24 February, 2018
  25. amina
    Reply

    thankyou for sharing your recepies im always on it trying different things xx

    18 November, 2017
  26. Umm Abdullah
    Reply

    I was very scared of making kebabs, never made them before and I got even more scared when I saw that mustard was added in them. I attempted them and they tasted great! I did half the amount suggested, next time I think im guna double……

    2 November, 2017
  27. Salma
    Reply

    Loved these. Great hit with the family x

    19 October, 2017
  28. Zahara
    Reply

    Made these today,went down a treat

    8 October, 2017
  29. Suad Ahmed
    Reply

    I love this recipe! Simple to make but delicious! I’ve halved the recipe for two people and made the whole batch for a party. Came out well both times.

    29 August, 2017
    • afelia’s kitchen
      Reply

      Excellent, so glad you were able to follow and adjust the recipe to your specific needs. 🙂

      29 August, 2017
  30. Sana
    Reply

    Loved these kebabs, thank you for the recipe, used them for Eid and a family BBQ!

    1 August, 2017
  31. Nazma
    Reply

    Made your Chicken Kebabs today for Iftaar, everybody really enjoyed it will be definately making them again. Thanks for a great recipe.

    18 June, 2017
  32. Noz
    Reply

    I made these for iftar. They were a big hit also made the tuna n cheese pyramids . soo yummy. Thanks for the great recipes. Want to try short crust samosa. Any tips?

    14 June, 2017
  33. Tam Begum
    Reply

    Love love love this recipe!! Made this for iftar and everyone loved it (kids, adults, middle aged, everyone). Thank you for your lovely recipe. I also tried the lamb kebab, which we didn’t like as much as this one. This looked good, tasted good-
    Was absolutely great. Thanks again.

    4 June, 2017
    • afelia’s kitchen
      Reply

      Oh wow, excellent, I’m so glad that you enjoyed this recipe! They are quite different to the Lamb Kebabs and you’re the first person to say that you didn’t like the other ones 🙁 but hey ho, can’t please everyone I guess! Thanks for the feedback though. 🙂 xx

      5 June, 2017
      • Tam Begum
        Reply

        Oh no, I feel bad now. We did like the lamb kebabs… but kust LOvED these more.

        11 June, 2017
        • afelia’s kitchen
          Reply

          Lol, don’t worry it’s fine! 😀 x

          12 June, 2017
  34. Naima
    Reply

    Salam sis, I’m going to give this a go! do I wash the chicken mince ?

    2 June, 2017
    • afelia’s kitchen
      Reply

      No, don’t wash chicken mince, it gets very messy! x

      3 June, 2017
  35. raisingtheummah
    Reply

    ohhhhhh i love how simple you make your recipes to follow. i intend to make these next week for iftar in shaa allah

    1 June, 2017
    • afelia’s kitchen
      Reply

      I hope they turned out well and you enjoyed them! 🙂 xx

      5 June, 2017
  36. Raz
    Reply

    Would I be able to cut the ingredients finely as I don’t have a food processor?
    Thank you in advance

    28 May, 2017
    • afelia’s kitchen
      Reply

      Yes you can finely chop the ingredients however the kebabs hold shape better when the ingredients are processed in a food processor, nothing sticks to the pan but of course you may use the method suitable for yourself. xx

      28 May, 2017
  37. Selina
    Reply

    I made these today and it was sooo tasty! Thank you for the recipe ? X

    27 May, 2017
  38. Jessica Alexandra Poémape
    Reply

    I just found your website, and I love it! I can’t wait to try your recipes. I’m always looking to try new and exciting foods, and so many of your recipes look so yummy!

    16 May, 2017
    • afelia’s kitchen
      Reply

      Hi and welcome! I look forward to feedback from you on some of the recipes once you’ve given them a try. 🙂 x

      22 May, 2017
  39. Thahmina
    Reply

    I made these last weekend with my husband, stocked up for Ramadan. Tasted yum! Thank you for posting!

    16 May, 2017
    • afelia’s kitchen
      Reply

      You’re welcome, I’m happy you enjoyed them. 🙂 x

      22 May, 2017

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: