Baked Chicken Cheese Shami Kebabs For A More Nutritious Starter

Kebabs are a delicious snack to tuck into at any time of the day, but did you know they can be nutritious too? This easy recipe for Baked Cheese Shami Kebabs is the ideal addition to your active diet.

Shireen Jamooji

Updated Dec 22, 2024, 04:16 PM IST

Kebabs are often viewed as an unhealthy late-night indulgence, but with some simple tweaks, they can actually be a beneficial addition to your daily meals. This recipe for Baked Cheese Shami Kebabs switches out traditional frying for a low-oil baked alternative, while also combining the goodness of lean chicken breasts and cheese.

Meat provides a number of unique nutrients that cannot be obtained from plant proteins and chicken breasts are seen as a versatile and easy way to introduce protein into a diet. Cheese meanwhile is known to contain calcium and protein These combined with the fact that they’re baked rather than deep fried make these Chicken Shami Kebabs a comparatively healthier option to the regular versions.

Baked Cheese Shami Kebabs - Serves 6

Prep time: 15 minutes, Cooking time: 1 hour 40 minutes

Chicken Cheese Shami Kebabs are a delightful fusion of tender chicken breast, aromatic spices, and melted cheese, creating a rich and flavourful bite. These kebabs are perfect for a savoury snack or as part of a festive platter.

Ingredients

Quantity	Ingredients
1 cup	Split lentils, washed and soaked
2	Chicken breasts
6	Garlic cloves, chopped
1 tsp	Cumin seeds
1/2 tsp	Coriander seeds
6	Dried Kashmiri chillies
1/2 cup	Water
2	Eggs
1	Onion, grated and drained
1 tbsp	Coriander leaves, chopped
1 1/2 tsp	Kashmiri chilli powder
1 tsp	Garam masala
1/3 cup	Cheddar cheese
To taste	Salt
As needed	Oil

Method

Start by soaking the split chana lentils in water for at least 30 minutes.
In a saucepan, combine the chicken pieces, garlic, salt, cumin seeds, coriander seeds, and dried Kashmiri chillies. Pour water over the ingredients and bring to a simmer over medium-high heat. Cover and cook for about 20 minutes, until the chicken is tender.
Drain the soaked lentils and add them to the pan with the chicken. Add water and continue to simmer for about 60 minutes, until the lentils are soft and the water is nearly evaporated. If necessary, add more water to cook the lentils fully.
Once the chicken is cooked and tender, use a wooden spatula or potato masher to mash the ingredients together. Break up the chicken pieces and mix well. The mixture should resemble a thick paste but still have stringy chicken pieces.
Add the eggs, grated onion, chopped coriander, Kashmiri chilli powder, garam masala, and grated cheese. Continue mashing until all ingredients are well incorporated and the mixture is firm enough to shape into patties.
Divide the mixture into 6-8 equal portions. Shape each portion into a round ball and then flatten to form neat kebab patties. For uniformity, you can use a metal ring mould.
Preheat an oven to 180°C. Brush the kebabs with a small amount of oil, transfer to an oven-safe tray and bake for 35 minutes, flipping once halfway until golden brown on both sides.
Serve the shami kebabs immediately with lime wedges, green chutney and onion salad.

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