Lazzat Daar Chicken Kebabs
Juicy, spicy, tangy, and delicious. These Lazzat Daar Chicken kebabs are a true delight and relatively easy to make by simply tossing together and combining fresh ingredients. Minced chicken thigh meat + carrots and onions, a few spices, some finely chopped tomatoes + green peppers, and Panko breadcrumbs-curated into flavor-packed kebabs flash-fried to caramelize + seal in moisture and then cooked on low heat until perfectly tender and addictive.
Servings: 8
Ingredients
- 3 lbs boneless, skinless chicken thighs *or chicken breast mince, but chicken thigh meat will ensure kebabs are moist
- 1 small yellow onion *quartered
- 4 baby carrots *finely grated in processor
- ¼ cup fresh cilantro *Kothmeer
- 1½ tsp fresh garlic paste *or whole cloves can be minced with chicken
- 1 tsp fresh ginger paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp Kosher salt
- 1 cup breadcrumbs *Panko Japanese-style
- ½ green pepper *deseeded and finely chopped
- ½ lemon freshly squeezed
- 1-2 tsp Shan Korma Masala mix *optional
- Canola oil *as needed, for shallow frying
Instructions
- Rinse and pat dry chicken thighs. Add chicken thighs into a food processor with blade attachment. Add baby carrots and pulse a few times. Uncover processor, add quartered onion, spices (chili powder, turmeric, Kosher salt), ginger + garlic paste and cilantro. Pulse into a fine mixture until all ingredients are well combined. Remove chicken mince mixture into a large mixing bowl.
- Add finely chopped tomatoes, green peppers, breadcrumbs and freshly squeezed lemon juice into mince and mix well to combine. *You can add 2 tsp Shan Korma Masala mix at this point to add a unique flavor, color and more spice. I whisk 1-2 tsp masala mix into lemon juice, pour over mince and mix with hands to combine. You can also marinate this chicken mince mixture overnight in fridge.
- Remove chicken mince from fridge, let rest for 15-20 minutes and form into kebabs. *Place a few drops of oil in palms to help form kebabs into desired size and shape.
- Heat Canola oil in large skillet on medium high heat (enough to shallow fry kebabs, adding more oil as needed). Once oil is hot, turn heat to medium and fry+ cook kebabs (in batches, as needed). Fry for 3-4 minutes on each side and then lower heat to medium low, cover skillet and cook for 15-20 minutes until kebabs are perfectly cooked through. Repeat for remaining kebabs. Place cooked kebabs on paper-towel lined plate to remove excess oil.
- Lazzat Daar Chicken kebabs are now ready to serve. A delicious snack on their own or served as a side with Basmati rice and Daal, these super tasty kebabs are delightful. Enjoy! Nosh Farma'aiye.