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5 Quick Kabab Recipes that you can try at home

Perfect home-made snacks to enjoy with that ‘Shaam ki Chai’!

02 Apr, 2020 by Gargi Bisht

Perfect home-made snacks to enjoy with that ‘Shaam ki Chai’!

You know how each one of us, at some point in life, has thought or said the sentence “I could have accomplished so much more if only I had time.” With the entire country on lockdown right now, you have nothing but time in your hands and while the idea of ‘Netflix’ is quite tempting, why not use this time to cook our favourite food .

If you are looking for cooking inspiration, then you have come to the right place as we have brought to you not just one but 5 quick step-by-step kabab recipes that will help you in mastering the art of preparing the juiciest, succulent, and delectable Kababs in no time. 

1. Aloo Paneer Kabab 


  • 200 gm Paneer - grated or crumbled
  • 4 medium Potatoes - boiled and grated
  • 1 tsp ginger-garlic paste
  • 1 teaspoon roasted cumin powder (Jeera)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • ¼ cup Coriander leaves finely chopped
  • ¼ cup Bread Crumbs
  • 1 tablespoon Sesame Seeds (Til seeds - optional)
  • Salt and pepper to taste
  • Oil (for shallow frying)


  • Add boiled potatoes and grated paneer in a large bowl.
  • Add all other ingredients (except bread crumbs) and mix well.
  • Make large lemon sized balls, roll them in some breadcrumbs and press gently between palms.
  • Once the kababs are ready, heat oil in a pan. Gently place them in the pan and shallow fry them on both sides till they turn golden and crisp.
  • Take them off the heat and drain onto an absorbent paper.
  • Serve hot with tea.

2. Hara Bhara Kabab


  • 1/2 cup boiled Peas
  • 1 cup chopped Spinach
  • 2 tsp Sugar
  • 1 medium Potato - boiled and grated
  • 1/4 cup chopped Coriander
  • 2 Green Chilli - finely chopped
  • 1-inch Ginger - finely chopped
  • 2 tbsp Besan
  • 2 tbsp Cornflour
  • 1/4 cup Bread Crumbs
  • 2 tsp dry Mango Powder
  • 1/2 tsp Garam Masala Powder
  • Oil for shallow frying
  • Salt and Pepper to taste


  • Heat water in a pan. When it comes to boil, add sugar in it and let it dissolve completely.
  • Add spinach and cook for 2-3 minutes. Drain the water and run the spinach under cold water.
  • Now, add the spinach in the blender along with peas, green coriander, green chilli and ginger. Blend it to make a smooth paste. Transfer the paste in a bowl.
  • Add grated boiled potato, besan, cornflour, bread crumbs, salt, dry mango powder and gram masala powder in the paste and mix well. Add more bread crumbs if the mixture is too wet.
  • Make small kababs from the mixture.
  • Heat oil in a pan and shallow fry the kababs until golden brown from both sides.
  • Serve hot with any Green Chutney of your choice or tomato Ketchup.

3. Kidney Beans(Rajma) Kabab


  • 2 cups Rajma or Red Kidney Beans - boiled and mashed roughly
  • 1 medium-sized Onion - grated
  • 1 cup pureed Tomatoes
  • 2-3 tbsp Tomato Ketchup
  • A pinch of Asafoetida (Hing)
  • 1 tsp Jeera/Cumin Seeds
  • 4-5 Badi Elaichi (Black Cardamom Seeds)
  • 2 tbsp Garlic Paste
  • 1 tbsp finely chopped Ginger
  • 1 tsp Chili Powder
  • 1 tsp Garam Masala
  • 1 Green Chili - finely chopped (optional)
  • 2-3 tbsp chopped Coriander Leaves
  • 1 tbsp Curd
  • 1/2 tsp Garam Masala Powder
  • Oil for shallow frying
  • Salt to taste


  • Add 2 tbsp ghee and a pinch of hing. Once the oil is heated, add jeera and elaichi. Let it splutter.
  • Add garlic and ginger paste. Once it browns a little, add onions and sauté till golden brown.
  • Add the tomato puree, ketchup, chilli powder, garam masala, green chillies and salt.
  • Once the masala starts to leave sides, add curd, coriander and the rajma. Cook for 5 minutes. Stir continuously till the masala leaves the pan from all sides. Let it cool.
  • Add breadcrumbs to it. Make kebabs from the mixture.
  • Roll the kebabs in breadcrumbs to form a crusty casing. Keep them in the freezer for 10 minutes.
  • On a non-stick pan add oil and place the kebabs. Pan fry them from all sides until golden brown.
  • Serve hot with any green chutney of your choice or tomato ketchup

4. Chicken Seekh Kabab


  • 250 gm minced Chicken
  • 1 medium-sized Onion - chopped
  • 1 Green Chili - finely chopped
  • 3 tbsp Coriander Leaves – finely chopped
  • 1 tbsp Ginger Garlic Paste
  • 2 tsp Garam Masala Powder
  • 1 tsp Chilli Powder
  • ½ tsp Cardamom Powder
  • Salt to taste
  • 3 tbsp Butter
  • 2-3 tbsp Bread Crumbs
  • 1 tsp Lemon Juice


  • Take onions in a blender and make them into a rough puree. Add chilli, ginger garlic paste and coriander leaves to the blender along with minced chicken and puree it.
  • Transfer the puree to a bowl and add remaining ingredients. Mix well and set aside for 30 minutes.
  • Wet your hands with water, take a small portion of the chicken mince, place a skewer in the middle, Press it inside, then shape it around the skewer so that it is smooth and evenly spread.
  • Melt some butter in a pan, place the kebab over it and cook till golden brown on all sides. Keep rotating it and brush with butter all over.
  • Serve hot with green chutney, lemon slices and onion rings.

5. Chicken Cheese Kabab


  • 500 gm minced Chicken
  • 1 medium-sized Onion finely chopped and fried
  • Salt as per taste
  • 1 tbsp Ginger Garlic Paste
  • 1/2 tsp Chaat Masala
  • 1/2 tsp Garam Masala
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chili Powder
  • 2 Green Chilis - finely chopped
  • 4 Eggs
  • 1-1/2 cup Bread Crumbs
  • 200 gm Mozzarella Cheese (sliced in sticks)


  • Add minced chicken, salt, ginger garlic paste, chaat masala, garam masala, coriander powder, cumin powder, red chilli powder, chopped fried onion, green chilis in a bowl and mix it well
  • Take a small portion of the chicken minced mixture and place one mozzarella cheese stick in the middle, press it inside, then shape it around the cheese stick till it becomes smooth and spread evenly.
  • Dip it into egg then coat it with bread crumbs.
  • Deep fry until golden brown.
  • Serve hot with tomato ketchup or any dip/chutney of your choice.

Read more: Healthy Haldi Toddy concoction by ace mixologist Nitin Tewari, Quintessential Rajasthani Dal Baati Churma Recipe

Written By

Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.

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