Skewer less Chicken kebab on a sheet pan is the easiest practical way to make juicy kebab with minimal effort. You don't need any binders or gluten to hold on to, no practice needed to shape the skewers. A simple beginners fail proof keeper recipe with minimal ingredients you can never go wrong with.
WHY YOU SHOULD TRY THIS RECIPE?
Healthy, paleo diet friendly, gluten-free, high protein flavorful chicken kebab, I mean what more can you ask from chicken breast dish!
An appetizer or main course recipe that is insanely simple to make without any kabab shaping experience. This chicken kabab is not season dependent so you can make it year round in the oven or air fryer.
- TASTE: The spiciness of peppers are mild yet compliments the chicken without overpowering it. The parsley /cilantro add a herbaceous touch and completes the kabab taste.
- TEXTURE: The baked kabab is tender, juicy moist and stays that way even after cooling down due to the use of right moistening technique.
- TIME: Takes 20-30 minutes in the oven.
- EASE: If you have a basic chopper and an oven or an air fryer then you are sorted. If you have worked with minced meat on open flame/ grill you know how hard it is for the meat to stick to the skewer if not done right.
SECRETS OF KEEPING THE KABAB TENDER AND MOIST :
- The chicken breast by itself can turn the kabab dry and coarse. While cooking it is extremely important to keep the meat moist for is a delicious end result.
- If mincing at home - Use cold meat (not fully frozen) to get a grainy texture and not too pasty. Too pasty will turn rubbery as it can't hold much moisture when cooked.
- Red onion - The juices from the onion makes the kabab juicy and moist.
- Using fatty meats are ideal for this recipe. Chicken thighs works better than breast. You may add fats like ghee or butter to get that effect. Brushing with butter in between and towards the end gives a fail proof delicious kebab.
- Use the same cooking liquids to moisten the kabab. This helps in infusing all the existing flavors back into this skewer less chicken kebab.
Note : If using skewer all these rules will change. Then extract the moisture in the onion first before adding it to the meat. This prevents the meat from getting soggy and hold on to the skewer.
FAQs
This recipe can be used to make delicious, tender and extremely moisture nuggets in the oven and it stays good for long hours in insulated lunch box too.
Tender juicy kebab can be cooked easily in the conventional oven without any hassle just like if you learn the technique of keeping it moist throughout the cooking process.
The moisture content in the chicken mixture will be the deciding factor. If there is too much then the meat will fall off the skewers while making it. While very little moisture to begin with will make the meat dry. The size and width of the skewer, the heat source used all these play an important role. The wooden skewer needs to be soaked for at least an hour before cooking so it does not burn before the meat gets cooked.
Traditionally kabab is cooked on open flame. But in the conventional oven depending on the size of the kabab it should take anywhere between 20-30 minutes only. If there is too much moisture then it may take slightly long but never leave in the oven after cooking as it will dry out the meat.
Red bell pepper is an important ingredient so do not skip it. Bell pepper adds a the color, volume and sweet flavor, Paprika powder adds color to the meat, Red chili flakes add aroma and heat. Green chili adds a lot of flavor and brings spicy heat to the otherwise bland meat. According to your tolerance level omit the spicy chilies.
Ingredients for making the best kebab:
Step by step process pics for making skewer less chicken kebab recipe :
If you are making this recipe from scratch then use cold chicken breast or thighs (not stone hard frozen) the will give a good texture for the kebab.
- Use a chopper or a food processor to coarsely mince the meat first.
- Grind in batches for best results
Do not grind meat and veggies together. The vegetables grind fast and can become pasty before the meat attains the required texture.
- Wet your hands and shape the meat into oblong shape.
- Make marks on the kebab that will caramelize first and add character to the kebab.
The pan juices are the flavor packed. It adds the much needed moisture and taste to the otherwise dry and bland chicken breast meat.
SERVING AND STORAGE :
- TO SERVE : Serve with cooked flavored rice, soft flat breads, salads and dips.
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to a day or 2. Tastes really good in lunch box next day with rice.
- TO MAKE AHEAD: Keep all the ingredients minced and mixed in an airtight container in the refrigerator.Bake as needed before serving. Raw mixture can sit in the refrigerator for unto 2 days in airtight container.
Other minced meat recipes I love making : Pan grilled kabab, Beef kabab with left over veggies
Other chicken recipes : Peri peri chicken, Baked chicken cutlet , Baked chicken skewers
Skewer less Chicken kebab
Ingredients
To mince :
- 2 Chicken breast
- 1 medium Red onion
- 1 Red bell pepper
- Small bunch Coriander leaves
- 6 cloves garlic
- 1-2 Green chili
- 1 tsp Paprika powder
- 1 tsp Red chili flakes
- 1/2 tsp Black pepper Freshly crushed
- Salt to taste
- 1 tbsp Olive oil
- Few sprigs Coriander leaves
For final brushing :
- 1 Tbsp Butter
Instructions
- In a food processor / chopper first mince the chicken breast. Frozen and thawed just enough for finer mince.According to the capacity of the foodpocessor either mice in batches or together.Also mince onion, bell pepper and everything else given in the list together.
- Add a tbsp of olive oil to the chicken mix well then add the minced onion etc mix until well combined and set aside for 1/2 hour. Refrigerate if living in hot climate. On a lined and greased (olive oil) tray scoop out oblong shapes of the chicken mixture and lay them on the tray leaving enough space in between. Make 4 or 5 diagonal lines with your finger for even cooking.
- In a preheated oven 350º F bake for 20 -30 minutes. If there is excess liquid in the tray remove most of it. Reserve the liquid in a small bowl about ( 2 tbsp ) into that add the butter. Mix well and use half to brush the kabab on both sides with this Turn the kabab once and bake for another 5-6 minutes on the other side. Brush remaining butter mixture on top and serve immediately.
- Serve with Basmathi rice (cooked with turmeric salt olive oil. Optional cinnamon and cardamom too). A mixed veggies salad - with cucumber, tomato onion, salt and pepper or green chili chopped. Squeeze 1/2 lemon juice Yogurt sauce - Plain yogurt 1 cup , 2 mini cucumbers, spring onion-2 , I green chili/ jalapeño chopped, 1/2 tsp of roasted cumin powder, salt and cilantro/ coriander leaves chopped. Squeeze 1/2 lemon juice. (Optional 1 clove of garlic crushed)
Hope you love this Chicken kebab easy version without skewers.
Meena
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