Chicken Reshami Kabab – BBQ
Tender, juicy, and full of flavor, these Chicken Reshami Kababs are a perfect choice for an outdoor BBQ. Made with a blend of chicken breast and thigh, fresh herbs, whole spices, butter, and roasted besan, they turn out beautifully soft and flavorful with a delicious smoky char from the grill.
Servings: 4 people
Ingredients
- 1 lb boneless chicken breast ground
- 1 lb boneless chicken thighs ground
- 3 tbsp salted butter softened to room temperature
- 2 medium onions
- 2- inch piece fresh ginger
- 3 green chilies seeds removed
- ½ cup fresh cilantro mostly stems removed
- 1 tbsp whole coriander seeds
- 1 tbsp whole cumin zeera
- 1 tbsp red chili flakes
- 1 tsp whole black pepper
- 1 tbsp dried pomegranate seeds
- 1 tbsp salt
- 2 tbsp besan gram flour
Instructions
Prepare the chicken:
- Ask your butcher to grind equal amounts of boneless chicken thigh and boneless chicken breast together.
Soften the butter:
- Bring the salted butter to room temperature so it mixes easily into the kabab mixture.
Process the fresh ingredients:
- Add the onions to a food processor and chop. Add the ginger, green chilies, and cilantro, and process everything together until finely chopped.
Grind the spices:
- Using a spice grinder, crush the whole coriander, cumin, red chili flakes, black pepper, and dried pomegranate seeds into a coarse spice mixture.
Roast the besan:
- In a small non-stick frying pan, dry-roast the besan over low to medium heat until lightly toasted and fragrant. Set aside to cool slightly.
Combine the mixture:
- In a large mixing bowl, add the ground chicken, chopped fresh ingredients, crushed spices, roasted besan, softened butter, and salt.
Knead well:
- Mix and knead everything together for about 10 minutes. This helps create a smooth, cohesive mixture that will be easier to shape and thread onto skewers.
Chill the Mixture:
- Cover the mixture and refrigerate for at least 3 hours. Chilling makes the mixture firmer and easier to thread onto skewers.
Prepare for Outdoor BBQ
- As we still have warm summer days, this is a great recipe to make outdoors on the BBQ. You can use either a charcoal BBQ or a propane gas grill. Metal skewers with wooden handles work especially well for these kababs and make them easier to handle on the grill.
Thread and BBQ:
- After chilling, shape the mixture around skewers to make approximately 6-inch kebabs.
Grill the Kababs
- Place the kababs on a hot, preheated BBQ. Grill for about 10 minutes on each side, or until the kababs are cooked through and nicely charred on the outside.
Prepare the kabab mixture ahead of time and refrigerate until ready to shape and grill
For the best smoky flavor, grill the kababs over charcoal or on a hot propane grill, turning gently until lightly charred.
Notes
Kitchen Favorites I Recommend:
Looking for the kitchen tools or products I use and recommend for this recipe? You’ll find them in the “Kitchen Favorites I Recommend” section above the recipe card.