The very first bite of Iftar should be memorable. These Chicken Pepper Kebabs are soft, juicy, gently smoky, and packed with clean heat.
Infused with charcoal smoke (dhungar) and carefully balanced with moisture-controlled onions and tri-color bell peppers, they provide the ultimate comforting start to Iftar.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | g | Chicken Mince (Hero Ingredient, Kheema) |
| • | 100 | g | Onion (1 large, grated and water squeezed out) |
| • | 60 | g | Butter (50 g) |
| • | 50 | g | Red Capsicum (finely chopped, water squeezed out) |
| • | 50 | g | Yellow Capsicum (finely chopped, water squeezed out) |
| • | 50 | g | Green Capsicum (finely chopped, water squeezed out) |
| • | 15 | ml | Lemon Juice (Juice of ½ lemon) |
| • | 10 | g | Ginger Garlic Paste (2 tsp) |
| • | 10 | g | Green Chillies (finely chopped, 2 tsp) |
| • | 5 | g | Fresh Coriander Leaves (1 handful, finely chopped) |
| • | 5 | g | Carom Seeds / Ajwain (1 tsp) |
| • | 5 | g | Cumin Powder (1 tsp) |
| • | 5 | g | Black Pepper Powder (1 tsp) |
| • | 5 | g | Salt (To taste) |
| • | 3 | g | Chilli Flakes (½ tsp) |
| • | 15 | ml | Oil (As needed for shallow frying) |
Method / Instructions
- Combine the chicken mince with green chillies, carom seeds, cumin powder, black pepper powder, salt, and chilli flakes in a mixing bowl.
- Add the grated onion and tri-color capsicums (with excess water thoroughly squeezed out), fresh coriander, ginger-garlic paste, lemon juice, and butter, then mix everything thoroughly.
- Perform a charcoal smoke (dhungar) by placing a lit piece of charcoal in the center, covering it for 15 to 20 minutes to infuse the smoke, then remove the coal and mix the mince again.
- Cover and marinate the mixture in the refrigerator for 2 hours.
- Shape the marinated mince into small or medium-sized kebabs according to your preference.
- Heat a small amount of oil in a non-stick pan over low-medium heat, shallow fry the kebabs, turning gently until they develop a beautiful golden color on both sides. Serve hot! Jamjo ane Jamarjo!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 260 Kcal |
| πͺ Protein | 24.0 g |
| πΎ Carbohydrates | 6.0 g |
| π₯ Total Fat | 15.0 g |
| π§ Saturated Fat | 7.0 g |
| π± Dietary Fibre | 1.5 g |
| π¬ Total Sugars | 2.0 g |
| π§ Sodium | 520 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- The secret of these kebabs is moisture control: always squeeze out excess water from onions and tri-color capsicums to keep kebabs soft yet intact.
- Slow heat is non-negotiable since these kebabs are exceptionally soft and delicate.
Tips & Tricks
- Infusing the chicken mince with a charcoal smoke (dhungar) for 15-20 minutes before marinating brings out a phenomenal restaurant-style aroma! Jamjo ane Jamarjo!
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