{"id":30269,"date":"2023-04-03T13:33:02","date_gmt":"2023-04-03T17:33:02","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=30269"},"modified":"2023-04-03T13:33:02","modified_gmt":"2023-04-03T17:33:02","slug":"chicken-cutlet-kabobs-easy-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/chicken-cutlet-kabobs-easy-recipe\/","title":{"rendered":"Chicken Cutlet Kabobs | Easy Recipe"},"content":{"rendered":"

\"\"<\/p>\n

Chicken masala turned into cutlet kabobs…<\/p>\n

When it comes to chicken snacks, I always make a large batch of make-ahead chicken filling, store it in the refrigerator & then I turn them into different kinds of snacks.<\/p>\n

A variety of snacks can be prepared out of the chicken filling.<\/p>\n

This time I made the cutlet kabobs. It’s basically like making cutlets, however, in this one I’ve added the egg & breadcrumbs to the chicken filling, rolled the filling & pan-fried it.<\/p>\n

Easy to make & delicious chicken snack.<\/p>\n

\"\"<\/p>\n

\n
Chicken Cutlet Kabobs | Easy Recipe<\/div>\n
<\/div>\n
Author: Thas<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • [b]For cooking chicken[\/b]<\/li>\n
  • Boneless chicken, chopped small- 2 chicken breasts or thighs, around 3 cups<\/li>\n
  • Chili powder- 1 tsp (based on your spice level)<\/li>\n
  • Turmeric powder- \u215b tsp<\/li>\n
  • Coriander powder- 1 tbsp<\/li>\n
  • Garam masala- 1 tsp<\/li>\n
  • Salt- 1 tsp<\/li>\n
  • [b]For making the filling[\/b]<\/li>\n
  • Oil- 2 tbsp<\/li>\n
  • Onions, chopped small- 3, large-sized<\/li>\n
  • Ginger-garlic paste- 1 tbsp<\/li>\n
  • Green chilies, chopped- 1 or 2 (optional)<\/li>\n
  • Cilantro, chopped- \u00bc cup<\/li>\n
  • Salt- \u00be tsp<\/li>\n
  • [b]For making cutlet kabobs[\/b]<\/li>\n
  • Egg- 1<\/li>\n
  • Breadcrumbs- 1\/2 cup<\/li>\n
  • Cornstarch slurry- 2 tbsp mixed with 3 tbsp cold water<\/li>\n
  • Oil- for pan-frying<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Let’s first make the chicken filling.<\/li>\n
    2. In a saucepan, combine the chicken with all the above-mentioned ingredients \u201cfor cooking chicken\u201d. Don’t have to marinate the chicken.<\/li>\n
    3. You can literally add any kind of spices that you like.<\/li>\n
    4. Close the saucepan with a lid & cook covered till the chicken has cooked well & all the liquid has dried out.<\/li>\n
    5. Stir fry over high heat for a couple of minutes till the chicken turns light golden brown, this will give a nice fried taste to the chicken.<\/li>\n
    6. Take the pan off the heat & let the chicken cool down.<\/li>\n
    7. Shred the cooked chicken.<\/li>\n
    8. Cooked chicken can be stored in the refrigerator for a few days.<\/li>\n
    9. Place a wide pan over medium heat, add oil, let turn hot.<\/li>\n
    10. Add onions chopped small, season with salt & combine well.<\/li>\n
    11. Add ginger-garlic paste, and green chili; saute till onions turn golden brown in color.<\/li>\n
    12. Add the cooked shredded chicken to the onions, stir fry for a few minutes.<\/li>\n
    13. Have a taste, add more salt or chili powder\/ground black pepper for heat if needed.<\/li>\n
    14. Add cilantro, saute for a minute.<\/li>\n
    15. Remove the pan from the heat, keep aside.<\/li>\n
    16. Double or triple this recipe, store the chicken filling in an air-tight container and keep refrigerated for a week or freeze small portions in separate ziplock bags for up to a month.<\/li>\n<\/ol>\n
      [b]Making the cutlet kabobs[\/b]<\/div>\n
        \n
      1. I’ve only used half of the chicken filling for making the cutlet kabobs.<\/li>\n
      2. To the chicken filling, add 1 egg & 1\/2 cup breadcrumbs; combine well.<\/li>\n
      3. If using the entire chicken filling, you have to add 2 eggs & 1 to 1 1\/2 cups breadcrumbs.<\/li>\n
      4. Roll the chicken mixture into oval shapes or round shapes, keep them aside. The rolls can be made ahead of time & stored in the refrigerator for a couple of days or in the freezer for a month.<\/li>\n
      5. To a bowl, add cornstarch & add cold water, combine well.<\/li>\n
      6. Place a pan over medium heat, add oil for pan-frying.<\/li>\n
      7. If you prefer you can also deep fry the kabobs.<\/li>\n
      8. Dip the rolls in cornstarch slurry & place them in oil.<\/li>\n
      9. Pan-fry till all the sides have turned golden brown.<\/li>\n
      10. Cornstarch will make the outside of the kabobs really crispy.<\/li>\n
      11. Transfer to a plate.<\/li>\n
      12. Enjoy with tomato ketchup or any sauce of your choice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
        <\/div>\n
        3.5.3251<\/div>\n<\/div>\n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

        Chicken masala turned into cutlet kabobs… When it comes to chicken snacks, I always make a large batch of make-ahead chicken filling, store it in the refrigerator & then I turn them into different kinds of snacks. A variety of snacks can be prepared out of the chicken filling. This time I made the cutlet … <\/p>\n","protected":false},"author":1,"featured_media":30271,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,27,843,84],"tags":[1318,259,1319,531],"class_list":["post-30269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-by-ingredient","category-indian-cuisine","category-ramadan-snacks","category-snacks","tag-chicken-cutlet","tag-cutlets","tag-kabobs","tag-snacks-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=30269"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30269\/revisions"}],"predecessor-version":[{"id":30274,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30269\/revisions\/30274"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/30271"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=30269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=30269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=30269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}