Ingredients
Main Ingredients
- 1 pound ground chicken
- ½ cup shallot, finely chopped (1 medium)
- 1 serrano chili, finely chopped (de-seeded for mild heat)
- 1 tablespoon ginger garlic paste (from 3 cloves garlic + ½ inch ginger)
- ¼ cup chopped cilantro
- ½ cup carrot, finely shredded (optional)
- 1 tablespoon garam masala
- 1 teaspoon Kashmiri red chili powder (or paprika for mild flavor)
- 1 teaspoon salt
- 2 teaspoons fresh lime juice
- 1 tablespoon olive oil + 2 tablespoons olive oil for forming kebabs
- 8 bamboo skewers (soaked in water for 10 minutes)
Instructions
- Finely chop aromatics: Peel and roughly chop the ginger, garlic cloves, shallots (or onion), Serrano chili, and cilantro in preparation for mincing.
- Pulse aromatics: In a small food processor, pulse the chopped ginger, garlic, shallots, serrano chili, and cilantro until they are finely minced but not pureed.
- Combine with ground chicken: Transfer the minced aromatics into a large mixing bowl. Add ground chicken and shredded carrots if using. Season with salt, garam masala, Kashmiri red chili powder (or paprika), olive oil, and fresh lime juice. Mix all ingredients thoroughly until evenly combined.
- Divide mixture: Evenly divide the chicken mixture into 8 portions. Use food-grade gloves for a cleaner, mess-free process while forming kebabs.
- Shape kebabs: Wet your palms with olive oil (from the 2 tablespoons set aside). Take one portion of the mixture and gently roll it into an oblong or cylindrical shape, pressing lightly to keep it from falling apart.
- Thread onto skewers: Thread each shaped kebab carefully onto the soaked bamboo skewers. Place the prepared kebabs on a plate while you finish shaping the rest.
- Preheat air fryer: Preheat your air fryer to 400°F (200°C) for 2 minutes to ensure even cooking.
- Air fry kebabs: Arrange the skewers in the air fryer basket, leaving about a ½-inch gap between each kebab. Cook for 10-12 minutes or until the kebabs are lightly browned and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
- Alternate oven method: Preheat your oven to the ‘Hi Broil’ setting. Place the kebabs on a lined baking sheet on the top oven rack. Broil for 6-7 minutes on one side, then carefully flip the kebabs and broil for another 3-4 minutes until fully cooked.
- Rest and serve: Let the kebabs rest for 5 minutes after cooking. Serve warm with cilantro chutney as an appetizer or wrapped in paratha. For a low-carb option, pair with a fresh garden salad.
Notes
- For a milder flavor, de-seed the serrano chili before chopping.
- Carrots are optional but add a pleasant texture and slight sweetness.
- If ground chicken is unavailable, ground turkey or lean ground lamb can be used as substitutes.
- Soaking bamboo skewers in water prevents them from burning during cooking.
- Using food-grade gloves helps keep your hands clean while shaping kebabs and prevents sticking.
- Check the internal temperature with a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- The air fryer method gives a slightly crisp exterior with less oil, making it a healthier choice.
- If broiling in the oven, watch closely to avoid burning the kebabs due to high heat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Indian
- Diet: Halal
