Chicken Reshmi Kabab

Recipe by
Total Time:
2-4 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • Grind Together:
  • 2 cups - chicken kheema
  • 1/2 tsp - garlic paste
  • 1/2 tsp - ginger paste
  • 1 tbsp - vinegar
  • 2 tbsp - chopped fenugreek leaves
  • 1/4 tsp - powdered black pepper
  • 1/4 tsp - garam masala
  • 2 tbsp - chopped coriander leaves
  • 1 tsp - finely chopped green chillies
  • some oil for brushing
  • 1.5 tsp - salt

How to Make Chicken Reshmi Kabab

  • Cover and refrigerate the meat mixture to marinate for at least 2 hours.
  • About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.
  • They should take 10-15 minutes to cook.
  • Brush them with oil and cook another 2 minutes.
  • Garnish with chaat masala, onions and the lemon.
  • Serve with a green chutney.
  • Oven Temp:375 F( 205 C)