Cheese Chicken Kebab Recipe - Melt-in-the-mouth chicken `n cheese starter.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Boneless chicken breast(हड्डी रहित चिकन ब्रेस्ट), Processed cheese(प्रोसेस्ड चीज़)

Cuisine : Fusion

Course : Starter

Cheese Chicken Kebab

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Cheese Chicken Kebab Recipe - How to make Cheese Chicken Kebab


Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Boneless chicken breast 2 inch cubes6

  • Processed cheese grated1 cup

  • Egg 1

  • Caraway seeds (shahi jeera) 1/2 tablespoon

  • Green cardamom powder 1/2 teaspoon

  • Green chilli paste 1 teaspoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Fresh coriander leaves 1 tablespoon

  • Roasted chana dal powder 1/4 cup

  • Turmeric powder 1/4 teaspoon

  • Cream 1/4 cup

  • Thick yogurt 1 1/2 cups

  • Salt to taste

  • Black peppercorns crushed7-8

  • Oil for shallow frying


Step 1

Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well.

Step 2

Add cheese, salt, crushed black peppercorns and mix well. Add the chicken cubes and mix. Set aside to marinate for about half an hour.

Step 3

String the chicken cubes onto skewers. Heat a non stick grill pan. Drizzle some oil and place the skewers on it.

Step 4

Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.

Step 5

Cover the pan with aluminium foil to ensure even cooking. Serve hot.

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