Homemade Chicken Kabab Recipe – Easy, Juicy & IBS-Friendly Snack for Every Mood
When I first began my weight loss journey with IBS, I was scared I’d have to eat bland, boring meals every day. But my dietitian changed everything. He told me to enjoy chicken, eggs, fish, vegetables, nuts, olive oil, and ghee — and I took that list and turned it into a kitchen playground.
This Homemade Chicken Kabab Recipe was one of my early experiments. I was so confident while shaping the kababs that I skipped the binding agent. And guess what? They broke apart in the pan! 😅 But I didn’t give up. I added some semolina in the next batch — and boom, it worked like magic.
These kababs are tender, juicy, high in protein, and don’t need any fancy ingredients. You can pan-fry, grill, or even air-fry them. Whether you’re on a clean eating plan or just want something tasty and light — this is your recipe.
Why You’ll Love This Homemade Chicken Kabab Recipe
✔ Juicy & Flavorful – Packed with marinated spices and chopped veggies
✔ IBS-Friendly & Low-Carb – No gluten, dairy, or onion overload
✔ Easy to Cook – No complicated prep or deep frying
✔ Perfect for Meal Prep – Stores well, reheats beautifully
✔ Versatile – Works as a snack, appetizer, or protein-packed meal
Ingredients – What You’ll Need (For 2–3 Servings)
| Category | Ingredients |
|---|---|
| Protein | 300g minced chicken |
| Veggies | 1 medium onion, 1 small tomato, ½ red bell pepper (all chopped) |
| Marinade | 1 tbsp ginger-garlic paste, 1–2 green chilies (chopped), 2 tbsp vinegar |
| Spices | 1 tsp turmeric, 1 tsp paprika/Kashmiri chili, 1 tsp black pepper, salt to taste |
| Binding | 2 tbsp semolina (suji) |
| Flavor | 1 tbsp chopped coriander, 1 tbsp olive oil |
| For Cooking | 1 tbsp butter or olive oil for pan |
Step-by-Step – How to Make Chicken Kababs at Home
🔸 Step 1: Prep the Mixture
Roughly chop onion, tomato, red bell pepper, and green chilies. I prefer chunky textures, but you can blend them into a paste if you like a smoother kabab.
In a large bowl, mix:
300g minced chicken
All the chopped veggies
1 tbsp ginger-garlic paste
2 tbsp vinegar
1 tsp each of turmeric, paprika, black pepper, and salt
2 tbsp semolina
1 tbsp olive oil
Fresh chopped coriander
Mix thoroughly by hand until well combined.
Shape into small kababs using your hand or a spoon.
Cover and marinate for 1 hour in the fridge.
Step 2: Cooking the Kababs
🥘 Pan-Fry Method (Quick & Easy):
Heat 1 tbsp olive oil or butter in a non-stick pan.
Place kababs and cook over medium heat for 5–6 minutes per side.
Splash a little water and cover the pan to steam-cook and retain moisture.
Caution: Because we’re using minimal oil, check often to avoid burning after water evaporates.
🔥 Grill Method (Smoky & Bold):
Preheat your grill to 200°C (400°F).
Place kababs on the rack and grill for 10–12 minutes, turning occasionally.
Brush with oil or ghee for a golden, smoky finish.
Calories & Nutrition (Per Serving)
🔹 Calories: ~220 kcal
🔹 Protein: ~28g
🔹 Fats: ~10g
🔹 Carbs: ~3g
Homemade Chicken Kabab Recipe – Easy, Juicy, IBS-Friendly
Equipment
- 1 Non Sticky Pan with Lid
- 1 Spatula
- 1 Big Bowl
- 1 Mixer Grinder
Ingredients
- 300 g Chicken
- 10 g Onion 1 medium onion (chopped)
- 10 g tomato 1 small tomato (chopped)
- 5 g red bell pepper ½ red bell pepper (chopped)
- 1 tbsp ginger-garlic paste
- 10 g green chilies 1–2 green chilies (finely chopped)
- 1 tsp Turmaric Powder
- 1 tsp paprika or Kashmiri red chili powder 1 tsp paprika or Kashmiri red chili powder
- 1 tsp Salt
- 1 tbsp fresh coriander fresh coriander (chopped)
- 1 tbsp Olive oil
Instructions
- Chop onion, tomato, red bell pepper, and green chilies. Keep them slightly chunky for texture.
- In a bowl, mix chicken mince, all chopped veggies, vinegar, ginger-garlic paste, turmeric, paprika, black pepper, salt, and coriander.
- Add semolina and mix well by hand to bind the mixture. Add 1 tbsp oil for moisture.
- Shape into kababs using hands or spoons. Cover and marinate for at least 1 hour.
- For pan-fry method: heat 1 tbsp butter or oil in a pan over medium heat. Cook each kabab 5–6 minutes per side until golden brown. Splash water and cover to cook through.
- Optional: For grilled version, preheat grill to 200°C, brush kababs with oil, and grill for 10–12 minutes turning occasionally.
- Serve hot with mint chutney, salad, or garlic yogurt dip.
Notes
- Semolina adds the perfect binding without affecting flavor.
- For a stronger hold, you can experiment with chickpea flour or oats.
- These kababs are low-carb, protein-rich, and gut-friendly.
- Add a coal smoke for authentic grilled flavor.
- Store in fridge for up to 3 days or freeze the marinated mixture for meal prep.
Pro Tips for the Best Chicken Kababs
🔥 Extra Juicy? Marinate overnight for better absorption.
🔥 Binding Help? Add semolina, chickpea flour, or a bit of oats if the mixture feels loose.
🔥 Smoky Flavor? Try the coal smoke trick — place hot coal in a small bowl in the center of the marinated mixture, drizzle oil, and cover for 5 minutes.
🔥 Dryness Fix? A pat of butter during cooking makes them tender and flavorful.
What to Serve with Homemade Chicken Kababs
✔ Mint Chutney – Fresh, zingy, and classic
✔ Garlic Yogurt Dip – Creamy with a tang
✔ Lemon Rice or Jeera Quinoa – Great for lunchbox meals
✔ Pickled Onions or Salad – For that crunchy, acidic contrast
✔ Green Tea or Lemon Cumin Water – For an easy digestion boost
These chicken kababs are a perfect low-carb, high-protein snack, suitable for weight loss, meal prep, and IBS-sensitive diets.
FAQs – Homemade Chicken Kabab Recipe
Q1: Are homemade kababs healthier than restaurant versions?
Yes. Homemade chicken kababs avoid deep frying, preservatives, and hidden sugars. You control the oil, spice, and binding agents, making them weight-loss and gut-friendly.
Q2: What’s the best binder for kababs without maida or breadcrumbs?
Psyllium husk, semolina, oats, or besan (chickpea flour) are excellent binders that add fiber without refined carbs.
Q3: Can I use chicken kababs as a post-workout meal?
Absolutely. They’re high in lean protein and low in carbs—ideal for muscle recovery and weight maintenance.
Q4: Are spicy kababs safe for IBS or sensitive digestion?
Use mild spices, skip chili, and include soothing herbs like mint or coriander. Grilled or pan-cooked kababs are generally easier to digest than fried ones.
Q5: Can I freeze the kabab mix or cooked kababs?
Yes. You can freeze the uncooked mix or shaped kababs in an airtight container for up to 1 month. Thaw and cook when needed.
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