A very basic chicken kebab recipe with a simple twist.
What is a Jali Kebab?
‘Jali’ means web or net. The name for this kebab comes from a web or net like coating that is formed by using wisps of beaten egg to coat the kebabs as they fry. Deep fried is best, but I prefer to shallow fry. The ‘jali’ isn’t as evident in my version, but it still tastes fantastic!
The best part is that the ingredients are super simple. You probably already have most of the things you need in your pantry. This makes a great meal prep dish. The cooked kebabs can be frozen for upto three months. Or keep them ready in the fridge for upto 4 days. Serve them warm with raita, on a salad, in a wrap or sandwich. A great basic kebab recipe you have to try!
Jali Kebab (Chicken)
For the Kebabs
- 1 lbs ground chicken (about 500g)
- 1/4 cup chopped shallot
- 2 Tbsp ginger garlic paste
- 2-3 whole green chillies, finely minced
- handful fresh cilantro
- 1/4 cup fried brown onions
- 4 Tbsp breadcrumbs I like panko breadcrumbs
- 1 tsp salt, or to taste
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 Tbsp lemon juice
- 1 Tbsp ketchup
For the Coating
- 2 cups breadcrumbs I like panko breadcrumbs
- 2 large eggs, beaten
- 1 Tbsp cornstarch
- oil for frying
- In a large bowl, mix together all the kebab ingredients until well combined. Taste test by placing a small ball of kebab mixture on a plate and microwave for 1 min until cooked through. Taste the cooked tester kebab and adjust the seasonings in the raw chicken mixture to your liking. Set aside.
- Heat a large frying pan with a few tablespoons of oil. Enough to coat the bottom of the pan.
- In a small bowl whisk the eggs and cornstarch with a pinch of salt until well combined. Set aside.
- In a separate bowl add the breadcrumbs. Set aside.
- Set up the eggs and breadcrumbs next to your preheated frying pan for your breading station.
- Take about 1/4 cup of ground chicken mixture, shape into a flat patty or kebab. Dip into the breadcrumbs and coat all over. Dip into the egg mixture and coat all over. Immediately place in the frying pan. Using your fingertips, dip into the egg mixture and add a few more wisps of egg mixture on top of the kebab to form the 'jali' or lace on top of the kebab.
- Continue to shape and coat the kebabs until you have enough to fill the frying pan. Cook on medium low heat for about 3 minutes until golden brown on the bottom. Flip and continue to cook for another 3 minutes on the other side until cooked through and golden brown on both sides. Do not rush this. I needs to cook low and slow.
- Continue to coat and cook the remaining kebabs. Serve warm with some raita on the side. Cooked kebabs can be frozen in an airtight container for up to 3 months.