These quick-cooking kebabs are very easy, perfect for grilling during the warmer months. I actually grew up in a vegetarian family in Mumbai but would sneak out and eat them at roadside stalls with friends (in India, they’re a popular street food, traditionally cooked in a tandoor). I’ve never been able to get enough of the smell of charcoal smoke and these juicy skewers of piping-hot, char-grilled meat. Serve them with mint chutney and flatbread.
If you can’t find ground chicken at your local grocery store, you can absolutely substitute ground turkey. You can also easily make ground chicken yourself even without a meat grinder. Simply cut skinless, boneless chicken thighs into small chunks, freeze for five minutes or until firm, and pulse in batches in a food processor until the meat is finely minced. —Chintan Pandya, Adda, Queens, NY
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
What you’ll need
Stainless Steel Skewer
$10 At Amazon
Large Bowl
$27 At Amazon
Microplane Grater
$19 At Amazon
Platter
$31 At Amazon
Recipe information
Yield
6 - 8 Servings
Ingredients
Special Equipment
Preparation
Step 1
Prepare a grill for medium-high heat; oil grate. Using your hands, mix chicken, cheese, cilantro, mint, garlic, ginger, jalapeño, cardamom, garam masala, kala jeera (if using), salt, deggi mirch, and mace (if using) in a large bowl to combine
Step 2
Using oiled hands, divide chicken mixture into 16 portions and shape into rough logs about 4" long. Skewer logs and shape meat onto skewers, leaving 1" of skewer exposed at each end for turning. Grill kebabs, turning as needed, until browned all over and cooked through, 10–12 minutes. Transfer to a platter and brush with butter.
Recipe notes
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