How long does it take to make Reshmi Kebab?

Reshmi Kebab takes 20 minutes prep and 40 minutes to cook, serving 4 people.

What ingredients do I need for Reshmi Kebab?

The key ingredients for Reshmi Kebab are: boneless chicken breast, ginger paste, garlic paste, green chili, yogurt, and 10 more.

Is Reshmi Kebab medium to make?

This recipe is rated medium difficulty. Ensure that the meat is finely minced for a tender texture.

Step-by-Step Instructions

Start by cutting the boneless chicken breast into small cubes, about 1-inch in size. This will help the chicken marinate evenly and cook quickly on the skewers.

In a large mixing bowl, combine the ginger paste, garlic paste, chopped green chilies, yogurt, lemon juice, ground cumin, ground coriander, garam masala, salt, and black pepper powder. Mix these ingredients until well blended, creating a smooth marinade.

Add the chicken cubes to the marinade mixture, ensuring all pieces are thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. This step is crucial for flavor development.

While the chicken is marinating, soak the skewers in water for about 15 minutes. This prevents them from burning on the grill while cooking the kebabs.

After marination, remove the chicken from the refrigerator. Add the chickpea flour to the mixture and mix well. The flour helps bind the kebabs and adds a slightly crisp texture when cooked.

Preheat your grill or a grill pan over medium heat. If using a charcoal grill, ensure the coals are hot and glowing. This will create a nice char on the kebabs.

Take the soaked skewers and thread the marinated chicken cubes onto them, leaving a little space between each piece. This allows for even cooking and better heat circulation.

Once the skewers are ready, brush them lightly with melted butter or ghee. This adds richness and helps achieve a golden, crispy exterior as they cook.

Place the skewers on the preheated grill or grill pan. Cook the kebabs for about 10-15 minutes, turning occasionally to ensure even cooking and charring. You know they are done when the chicken is no longer pink in the center and has developed a nice char.

Remove the kebabs from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, making the kebabs more tender.

Garnish the kebabs with freshly chopped coriander leaves and serve hot with mint chutney or yogurt sauce on the side for dipping.

Reshmi Kebab

Name: Reshmi Kebab
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 500 g boneless chicken breast; 1 tbsp ginger paste; 1 tbsp garlic paste; 2 pc green chili; 1/2 cup yogurt; 2 tbsp lemon juice; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; to taste whole salt; 1/2 tsp black pepper powder; 2 tbsp chickpea flour (besan); 2 tbsp butter or ghee; 2 tbsp fresh coriander leaves; 4 pc skewers

Silky smooth chicken kebabs with cream cheese and cashew paste — melt in your mouth.

Prep: 20 min

Cook: 40 min

Serves: 4

4.6 (110)

Mediumappetizers

The Story

Reshmi Kebab is a beloved appetizer in Pakistani cuisine, often served during family gatherings and festive occasions. Its rich flavors and tender texture evoke memories of warm hospitality and the vibrant essence of Pakistani culture.

Nutrition per Serving

250

Calories

20g

Protein

10g

Carbs

15g

Fat

Fiber

Step-by-Step Instructions

1
Start by cutting the boneless chicken breast into small cubes, about 1-inch in size. This will help the chicken marinate evenly and cook quickly on the skewers.
2
In a large mixing bowl, combine the ginger paste, garlic paste, chopped green chilies, yogurt, lemon juice, ground cumin, ground coriander, garam masala, salt, and black pepper powder. Mix these ingredients until well blended, creating a smooth marinade.
3
Add the chicken cubes to the marinade mixture, ensuring all pieces are thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. This step is crucial for flavor development.
4
While the chicken is marinating, soak the skewers in water for about 15 minutes. This prevents them from burning on the grill while cooking the kebabs.
5
After marination, remove the chicken from the refrigerator. Add the chickpea flour to the mixture and mix well. The flour helps bind the kebabs and adds a slightly crisp texture when cooked.
6
Preheat your grill or a grill pan over medium heat. If using a charcoal grill, ensure the coals are hot and glowing. This will create a nice char on the kebabs.
7
Take the soaked skewers and thread the marinated chicken cubes onto them, leaving a little space between each piece. This allows for even cooking and better heat circulation.
8
Once the skewers are ready, brush them lightly with melted butter or ghee. This adds richness and helps achieve a golden, crispy exterior as they cook.
9
Place the skewers on the preheated grill or grill pan. Cook the kebabs for about 10-15 minutes, turning occasionally to ensure even cooking and charring. You know they are done when the chicken is no longer pink in the center and has developed a nice char.
10
Remove the kebabs from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, making the kebabs more tender.
11
Garnish the kebabs with freshly chopped coriander leaves and serve hot with mint chutney or yogurt sauce on the side for dipping.

Pro Tips

•
Ensure that the meat is finely minced for a tender texture.
•
Marinate the meat for at least 2 hours or overnight for deeper flavor.
•
Grill the kebabs on medium heat to prevent them from drying out.
•
Serve with mint chutney and lemon wedges for an added zing.

Variations

→
Use chicken instead of beef for a lighter option.
→
Add chopped spinach or kale for a nutritional boost.
→
Substitute the green chilies with bell peppers for a milder flavor.

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