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How many of you out there have a tough time satisfying the taste buds of foodies who are picky eaters? Well my mother was one of them my dad was an absolute foodie and I on the other hand was an extremely picky eater who loved all kinds of kebab and fried items. So the poor woman always had this juggling act that she would need to pull in order to make sure that everyone was fed come meal time. Hence in this blog post Ill share with you an easy recipe for kebabs which turn out to be delicious as well as less time consuming.
Her recipe was not only less time consuming but it has very little ingredients in it as well. I make it for my family all the time now and it is honestly a life savor when you don’t know what to make 😅.
Ever since I have developed an allergy to dairy and eggs, life has been far from what you could call normal. So its always an challenge to make something that I can also eat along with the rest of my family. This Kebab recipe of my mum had an egg as a binding agent that she would whisk in but that would not be possible for me. Hence I recreated her recipe by not adding eggs.
I am happy to report that not only did it not break while frying but it also turned out so good that my family wolfed it all down with no complaints what so ever.
Recipe benefits for people suffering from food allergies
A complete win-win for everyone.
Ways to serve Chicken Tava Kebab:
- As an appetizer
- A side dish or an accompaniment with curry such as White Chicken Curry or Simple Black Eyed Beans Curry and with Chicken Biryani for a lavish spread.
- In a sandwich
- In a chapati or tortilla roll
- Topping for a salad (thats how I used the left over kebabs as my dinner 😄)
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Chicken Tava Kebab Without Egg
- Iron Tava (Pan)
- Electric Chopper
- 4 Fresh Chicken Breast cut into medium pieces
- 2 tbsp Ginger Garlic Paste
- 2 Green Chillies
- 2 medium Onions cut into medium pieces
- ¼ cup Coriander Leaves finely chopped
- ¼ cup Mint Leaves finely chopped
- 2 tbsp Coriander Powder
- 2 tbsp Cumin Powder
- ½ tsp Red Chilli Powder
- Salt as needed
- Oil as needed for shallow frying
- Using an electric chopper finely chop all ingredients mentioned in “Part 2”
- Remove it in a sieve and use a spoon to press down the onion mix to drain out the excess liquid.
- Once done set aside in a mixing bowl
- Using the same electric chopper finely mince the ingredients mentioned in “Part 1”
- Remove it in the same sieve to drain out any excess liquid.
- Once done mix it with the onion mixture.
- Now, add all the ingredients mentioned in the “Spices” to the mixing bowl. Mix it thoroughly until well combined.
- Cover the bowl and let it rest in the refrigerator for 2 hours.
- Now before you start shaping the kebab mixture, oil your palms and fingers well. This will ensure that the mixture doesn’t stick to your hands while you try to form them.
- Take a small amount of the kebab mixture and flatten it out on your palm while shaping it. Place it on a plate while you repeat this step for the remaining mixture. I was able to make 28 kebabs however you can probably make more or less depending on how big or small you want the kebab to be.
- In a cast iron tava (pan) drizzle some oil on medium low flame. Once hot put the formed kebabs in without cluttering the pan to much.
- Cook on 1 side till you see the sides have started to become golden brown and then flip it over and cook on the other side. The flame should be on medium low so that the chicken gets cooked thoroughly.
- When cooked remove it on kitchen paper towels so that the excess liquid has been drained out.
- You can serve this with onions rings and lemon wedge
- If you need help with any Herb or Spice listed in this recipe then refer to the guide: List of Herbs and Spices
- Always at first fry just 1 kebab and see if it doesn’t break and the seasoning is right or not because you can always adjust the mixture before you start shaping the others.
- I have not used any binding agent however if you feel the kebabs are breaking while frying then add 1 beaten egg to the mixture before shaping it. Or if you are allergic to egg then instead of using an egg as a binding agent you can dry roast 2 tbsp Gram flour and when cooled you can add that to the mixture.