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Reshmi Kabob

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Number of Votes 4
Number of times Viewed 12050
Comments 4
Rating 4.5/5.0
Occasion: Any   Total servings: 8-10
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time:
How to serve: Hot    

Reshmi Kabob recipe by UrS2LuV at
Finger licking tasty chicken kabobs

Keywords: kabobs, kabab, kebob

1 lb. ground chickenClick to find more about chicken (chickenClick to find more about chicken qeema)
1 tsp saltClick to find more about salt (namakClick to find more about namak)
1 tsp red chilly powder (lal mirchiClick to find more about lal mirchi)
1 tsp corriander powder (dhaniya powder)
1 tsp garam masala (all spice)
1 tsp gingerClick to find more about ginger paste (adrakClick to find more about adrak)
1 tsp garlicClick to find more about garlic paste (lassan)

2 tsp of green chilliClick to find more about green chilli paste (hari mirch ki paste)
if not available just take 2-3 thai green chillies and blend it well

2 tsp sweet coconut powder
1 large egg
2-3 tablespoons fresh chopped cilantro/corrainder (hara dhaniya)

In a large bowl combine all the dry ingredients and mix well until mixed
now add the egg and green chilliClick to find more about green chilli paste and mix well.
Once the kabob mixture is ready cover and put in fridge for atleast 2 hours or preferably overnight (will taste better if left overnight).
Once the mixture has been chilled the mixture is ready to be formed into tasty reshmi kabobs!
There are 2 options on how to cook your kabobs for less fat use the following method....
Using wooden skewers (pre soaked) rub the palms of your hands with half a teaspoon of vegatable oil or gheeClick to find more about ghee thats upto your choice on which you prefer and form into long shaped kabobs pressing lightly onto the skewers and cook on the (bbq) grill cooking 8-10mins on both sides.
Next method is flat circle shaped which will be fryed with vegatable oil in frying pan or wok.
Take about half a teaspoon of oil and rub on both your palms take about 2 tablespoon mixture and start forming a flat thin patty (size is optional)
fry on each side on medium high stove/burner setting for about 8 minutes.
Your reshmi kabobs are ready and best served with raita even plain yogurt or podinaClick to find more about podina ki chutney or ketchup.

ENJOY!!!!!!!!!! :)

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There are 4 comment(s) for this recipe.
by Sunny 5/5 Stars

Tue Mar 08, 2011

by UrS2LuV No Rating
thank you so much for ur comment and compliment foodluver and sure I will post more recipes!

Thu Sep 23, 2010

by foodluver 5/5 Stars
sounds very tempting will try making this! please do make more recipes :)

Wed Sep 15, 2010

by UrS2LuV 5/5 Stars
Really Good

Tue Sep 14, 2010

Link to this recipe:


  Reshmi Kabob at

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