Chicken Vegetable Kebabs

chicken and vegetable kebabs on a plate with sliced onions and chili.

4.93 from 13 votes

These are low-carb kebabs, made with chicken, aromatic Pakistani spices, oats and vegetables. Nutrient dense and packed with flavor. Grill on a pan or freeze in a bag.

Prep Time15

Cook Time10

Additional Time10

Total Time35

Course: Main Course

Cuisine: Asian

Diet: Halal

Servings: kebabs

Calories: 60kcal

Author: Wajiha

Equipment

1 chopper

Ingredients

400 gm chicken mince
2 tbsp rolled oats
2 tbsp bread crumbs
1/2 tsp black pepper powder
1 tsp cumin seeds or zeera
2 tsp crushed red chilli
1 tsp salt or to taste
1 tsp white pepper
1 whole bell pepper chopped
1 big onion chopped
1 medium carrot chopped
1 handful coriander leaves
1 or 2 stalks green onions
3 cloves garlic
1 inch piece of ginger
1 large egg
Oil for frying

Instructions

Start by adding carrot, bell pepper, onion, garlic, ginger in a chopper and chop coarsely.
In a bowl, add minced chicken, oats, chopped vegetables, spices, seasonings, egg and bread crumbs.
Mix all the ingredients and cover it. Leave it for 5 to 10 minutes.
Drop heaped tablespoons of the mixture onto plate or a tray to make patty portions.
Heat up the grill pan at medium heat with oil in it.
Grease the palms of your hands with oil and use it to flatten the kabab portions into flat patties.
Drop the kebab patties in the grill pan. Grill for 3 minutes and flip. Grill until golden and remove.
Serve hot with chutney or sliders on the side.

Notes

Always do a taste test before grilling up all the kebabs. Make a small bite sized kebab and grill it. Adjust seasoning and spices accordinly.
Tomatoes tend to become mushy in a chopper, hence avoid putting them in. Instead, opt for chopping them by a knife.
Resting the kababs for 5 to 10 minutes gived the bread crumbs enough time to absorb moisture. Do not skip this step! You can leave it for longer in the fridge if you aren’t planning to make the kababs right away.
To freeze the kababs, grill the kebabs like you normally would, but only for a minute on each side before the kebab starts to get its characteristic golden brown edges. This half-cooked method will seal the juices in the patties. Allow them to cool down, pop them in a ziplock bag, and freeze. Whenever you want to eat them, simply thaw them in the microwave for 30 seconds and grill as usual.

Nutrition