Chicken Chapli Kebab & Kebab wraps

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Chicken Kebabs

Ingredients

  • 1 brown onion
  • 1-inch ginger
  • 2 garlic cloves
  • 1 green chili (adjust to spice preference)
  • Handful of parsley or coriander leaves
  • Salt and pepper, to taste
  • 1 teaspoon garam masala
  • ½ teaspoon coriander powder
  • 1–2 bread slices (for binding)
  • 1 tablespoon melted butter or ghee
  • 3 boneless chicken breasts, cut into pieces

Method

  1. Prepare Mixture: In a grinder, blend the onion, ginger, garlic, green chili, herbs, salt, pepper, garam masala, coriander powder, bread slices, and melted butter/ghee into a coarse mixture.
  2. Grind Chicken: Add the chicken pieces and grind until you get a smooth paste.
  3. Chill: Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes to firm up.
  4. Cook the Kebabs:
    • Heat a pan with a little oil.
    • Take a portion of the mixture, shape it into a patty, and place it in the pan.
    • Shallow fry on medium heat, flipping once firm, until golden brown and cooked through (about 3–4 minutes per side).
  5. Serve: Enjoy hot with mint chutney, yogurt dip, or as a burger filling!


Chapli Kebab Wraps

Ingredients

  • Flatbread (roti, naan, or pita)
  • Chapli Kebabs 
  • Lettuce (shredded or whole leaves)
  • Green Chutney (mint-coriander yogurt chutney or spicy green sauce)

Assembly

  1. Warm the Flatbread: Lightly toast or heat it on a pan for a softer texture.
  2. Spread the Chutney: Apply a generous layer of green chutney on the bread.
  3. Add the Lettuce: Place fresh lettuce leaves or shredded lettuce for crunch.
  4. Place the Chapli Kebab: Lay the cooked chapli kebab on top.
  5. Wrap & Serve: Fold or roll the wrap tightly and serve immediately.

Optional Add-ons:

  • Sliced onions, tomatoes, or cucumbers for freshness
  • A drizzle of yogurt or garlic sauce for extra creaminess
  • Pickled onions or chilies for a tangy kick


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