Chicken Resha Kebab

I make them with chicken, and lots of cheese, they are super moist, tender, and flavoursome. This Kebab recipe is great for make-ahead meals. They will last in the fridge for up to 2 days, although they last more than a week – my advice would be to make less and eat fresh rather than freezing food for weeks - not a healthy choice.

My Pakistani husband loves all sorts of meaty kebabs, be it chapli kebab, gola kebab, bihari kebab, shami kebab, and the long list continues. So, making them with chicken without him complaining was not easy. This shredded version of chicken kebabs with grated cheese is delicious with yogurt mint sauce over rice, chickpea salad, pita, or appetizer. Some days I make sandwiches or burgers but, most days I turn them into kebabs pilaf. It’s a multi-purpose dish, Hashim loves them, so it’s a big win.

They are healthier than traditional deep-fried ones and use only egg rather than breadcrumbs or crackers. To make the kebabs a little firmer, I added a small amount of mashed potatoes to the chicken mixture. They are lightly seasoned and taste perfect, this recipe makes 8, but if you want to halve it, you can certainly make enough for 4. Here are the elements used, simply combine, shape, dip and shallow fry them.

Resha Kabab

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Serves: 3-4 persons

Ingredients:

¼ cup cooking oil

250-gram chicken cubes, boneless

2 eggs, beaten

1 teaspoon Red chili powder

½ teaspoon Coriander powder

½ teaspoon Cumin powder

½ teaspoon Salt or as per the required taste

1 teaspoon ginger-garlic paste, each

1 tablespoon cilantro, chopped

1 cup cheddar cheese, grated

1 large potato, boiled, peeled, and mashed well

2 green chilies, chopped

1 tablespoon lemon juice

½ cup water

Method:

• In a large bowl, combine chicken cubes with 1 teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon salt, 1 teaspoon ginger paste, 1 teaspoon garlic paste, and 1 tablespoon lemon juice. Mix well until the chicken is well coated. Refrigerate for an hour.
• In a pan, drizzle cooking oil and throw in marinated chicken cubes and fry the pieces on high heat until it turns white. Cooking chicken on high heat ensures that the moisture within the chicken remains intact which will ultimately produce a lovely succulent result.
• After 5 minutes, pour ¼ cup of water and let it simmer on low until the water evaporates and the chicken is in a cooked state. Afterward, shred chicken as much as possible.
• On a large plate, add shredded chicken, chopped cilantro, grated cheddar cheese, finely chopped green chilies, and boiled potato, and amalgamate everything together.
• Form into 8 patties, pressing together so they hold, they will be delicate.
• Heat a large skillet and add the oil, dip each patty in the beaten egg and shallow fry until golden on each side, about 8 minutes per side over medium heat. Serve warm with mint yogurt sauce, and enjoy.