Reshmi Kabab Recipe

ریشمی کباب

Soft Pakistani reshmi kabab made from chilled chicken mince, cream, yogurt, herbs and mild spices, shaped evenly on skewers and grilled until juicy.

Key cooking point: Keep the mixture cold so the soft kababs hold their shape better.

Chicken reshmi kababs grilled until lightly browned and served hot
Reshmi kababs grilled until lightly browned with a soft juicy centre. Image: Prianxi · Wikimedia Commons · CC BY-SA 4.0 · cropped/resized for display
Prep50 min including chilling Cook20 min Total Serves5 CategoryBBQ
Published by Pakistan Food Last updated: Editorial standardsReport a correction

Ingredients for Reshmi Kabab

  • 600 g chicken mince, kept chilled
  • 2 tbsp cream
  • 2 tbsp thick yogurt
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, finely chopped
  • 2 tbsp fresh coriander, chopped
  • 1 tsp roasted cumin powder
  • ½ tsp white pepper
  • ½ tsp garam masala
  • 2 tbsp gram flour, lightly roasted
  • 1 tbsp cooking oil
  • Salt to taste

How to Make Reshmi Kabab — Step by Step

  1. Step 1Keep the chicken mince cold while preparing the mixture. Combine it with cream, thick yogurt, ginger-garlic paste, green chillies, coriander, cumin, white pepper, garam masala and salt.
  2. Step 2Add the lightly roasted gram flour and mix thoroughly until the mince becomes tacky and cohesive enough to hold around a skewer.
  3. Step 3Cover and chill the mixture in the refrigerator for at least 30 minutes. If it still feels very loose after chilling, review its moisture rather than simply making very thick kababs.
  4. Step 4With damp or lightly oiled hands, press the cold mixture evenly around skewers, keeping each kabab a similar moderate thickness.
  5. Step 5Cook over a preheated grill or lightly oiled grill pan at medium-high heat, turning carefully after the surface begins to set. Continue until browned and fully cooked through; use a reliable doneness check for minced chicken.
  6. Step 6Rest briefly so the delicate kababs firm slightly, then serve hot with mint chutney, sliced onion and lemon.

Technique That Matters

The mixture needs to stay cold and cohesive. Thick yogurt, a modest amount of cream and lightly roasted gram flour help bind the mince, but chilling does most of the shaping work without making the kababs bready.

Visual & Doneness Cues

  • Mixture should feel tacky and hold to a skewer after chilling.
  • Kababs should be similar thickness from end to end.
  • Exterior should brown lightly without splitting apart.
  • Minced chicken centre must be fully cooked while remaining juicy.

Reshmi Kabab Cooking Tips

  • Keep the mixture cold so the soft kababs hold their shape better.
  • Do not make the kababs excessively thick; even thickness helps the centre cook safely without drying the outside.

Mistakes to Avoid

  • Working with warm mince.
  • Adding too much yogurt or cream.
  • Using enough gram flour to make the texture dense.
  • Turning skewers before the surface has set.

Substitutions & Adjustments

  • Use a grill pan if outdoor grilling is unavailable.
  • White pepper keeps the seasoning mild; black pepper changes the colour and aroma slightly.
  • If the mixture is soft, chill longer before adding extra binder.

Storage & Reheating

Storage: Cool cooked kababs promptly and refrigerate covered.

Reheating: Warm briefly until hot through; prolonged reheating dries the delicate mince.

Questions About Reshmi Kabab

Why do reshmi kababs fall apart on the grill?

The mixture may be too wet or insufficiently chilled. Drain excess moisture, mix until it holds together, chill before shaping, and handle the kababs gently when turning.

How do I keep reshmi kababs soft and juicy?

Use the recipe's measured dairy and fat, avoid overcooking, and check that the centre is safely cooked. Let the kababs rest briefly before serving.

Can reshmi kababs be cooked in a pan instead of on skewers?

Yes. Shape them into compact patties and cook in a lightly oiled heavy pan over medium heat, turning carefully once the first side has set.

Serving idea: Serve with mint chutney, onion and lemon.

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