Easy Chicken Mince Kebab Recipe – Spicy & Juicy Patties
You know that moment when you bite into a kebab and it’s just… perfect? Crispy outside, juicy inside, with spices that hit you in waves. That’s what these chicken mince kebabs are all about. Honestly, I make these at least twice a month—sometimes for parties, sometimes just because I’m craving something tasty. They’ve got that Indian street food vibe but are easy enough for a weeknight dinner. And the best part? You probably have most ingredients in your kitchen already.
What Even Are Chicken Mince Kebabs?
Okay, picture this: take ground chicken, mix it with onions, fresh coriander, and a bunch of warm spices. Shape them into little patties and fry till golden. That’s basically it—but the magic is in the details. My aunt calls them ‘kofta’, my friend insists they’re ‘spicy chicken tikkis’… whatever you name them, they disappear fast. The texture? Crisp first bite, then melt-in-your-mouth soft. The flavor? Garam masala and cumin singing together. Seriously good stuff.
Why This Recipe Works
- Quick fix: From bowl to plate in 30 minutes flat. Faster than ordering takeout.
- Flavor bomb: That cumin-coriander combo? Chef’s kiss. But you do you—add more chili if you’re brave.
- Works anywhere: Party appetizer? Check. Wrap filler? Check. Midnight snack? Double check.
- Not a grease fest: Shallow-fried, so you get crunch without the guilt. (Air fryer works too!)
What You’ll Need
The Main Players
- 500g chicken mince (fresh is best—frozen makes them watery)
- 1 small onion, chopped fine (no big chunks, trust me)
- Small handful of coriander leaves, roughly torn
- 1 tbsp ginger-garlic paste (or just grate them if you’re out)
Spice Mix
- 1 tsp red chili powder (or half if you’re spice-shy)
- ½ tsp turmeric (mostly for color, let’s be real)
- 1 tsp garam masala (the MVP here)
- 1 tsp cumin powder (smells like heaven when it hits the pan)
- Salt (duh)
To Hold It All Together
- 2 tbsp breadcrumbs (or besan if you’re gluten-free)
- 1 egg (optional—I skip it sometimes and they still work)
How To Make Them (Without Messing Up)
1. Mixing—Don’t Overdo It
Dump everything in a big bowl. Now here’s the thing—use your hands. A fork won’t cut it. Mix just until it comes together, like you’re handling dough gently. Overmix? You’ll get tough kebabs. And nobody wants that.
2. Shaping—Sticky Fingers Fix
Oil your palms lightly. Take golf-ball sized portions, flatten to ½-inch patties. If the mix sticks? Chuck it in the fridge for 15 minutes. Works every time.
3. Cooking—The Golden Rule
Medium heat. Not high, not low. 2 tbsp oil in a pan, fry 3-4 minutes per side. Listen for that sizzle when you flip them—that’s how you know they’re crisping right. Drain on paper towels (or just a clean napkin if you’re lazy like me).
Pro Tips (Learned the Hard Way)
- Fresh mince > frozen: Frozen releases water and makes kebabs fall apart. Ask me how I know.
- Chill time = less stress: 20 mins in fridge = patties that hold shape.
- Spice level: Taste the raw mix (just a pinch!). Adjust before cooking—better safe than sorry.
- Egg substitute: Leftover mashed potatoes work shockingly well.
How To Serve (Because Presentation Matters)
These guys are social butterflies—they play well with:
- Mint chutney (the green kind that tingles your tongue)
- Warm rotis + sliced onions + squeeze of lemon (street-style)
- On toothpicks with lime wedges (fancy-pants party mode)
Switch It Up
- Air fryer hack: 180°C for 12 mins, flip halfway. Less oil, same crunch.
- Veggie version: Mushrooms or paneer instead of chicken. Not the same, but still tasty.
- Extra drama: Press sesame seeds on top before frying—looks fancy, zero effort.
FAQs (Things People Always Ask)
Can I bake these? Sure, 180°C for 20-25 mins. They won’t be as crispy though.
Leftovers? Fridge for 2 days, freezer for a month. Reheat in a pan—microwave makes them sad.
No egg, no yogurt? Mash a boiled potato in there. Desi jugaad for the win.
Final Thoughts
Look, I’m not saying these kebabs will change your life. But they might change your weeknight dinner game. They’re forgiving (mess up the spices? No big deal), they’re flexible (no besan? Use cornflour!), and they taste like effort when they’re actually easy. Make them once, and I bet you’ll get asked for the recipe. Fair warning. Now go forth and fry!