RUSSIAN CHICKEN KABAB RECIPE
Russian Chicken Kabab is the perfect fusion of Indian flavour and Russian cuisine. This crispy and juicy chicken kabab recipe is a favourite of mine and its sure to become yours too. In this recipe, I will show you how to make mouthwatering Russian kabab with chicken, plus some bonus tips for adding even more flavour and texture. Wether you prefer chicken, mutton or beef, this recipe is versatile and delicious. Let's dive into how to make Russian Chicken Kabab that's crunchy on the outside and juicy on the inside.
RUSSIAN KABAB INGREDIENTS
- 250g shredded chicken
- 1 big potato (if you want more then add as per the need)
- 1 big capsicum
- 1 medium cabbage
- 2 carrots
- 2 tbsp ginger-garlic paste
- 1 tbsp green chili paste
- 1/2 tbsp salt (adjust as per the need)
- 1 cup onion leaves
- 2 eggs whisked
- 1 cup Vermicelli (sevayi)
INSTRUCTION
- First boil the potatoes and mash them well.
- Next heat the pan and add 2 tbsp ginger garlic paste, and 1 tbsp green chili paste and sauté them for 20 to 30 seconds.
- After that add the chopped cabbage, capsicum, carrots, onion leaves, and salt in the pan and cook for 2 minutes on low flame.
- After that add the boiled chicken and mix them well.
- Remove the mixture from the plate or bowl and let them cool down a little bit.
- Then add mashed potatoes and mix them well.
- Now make a thick patty of the mixture and add it to the egg, then coat the patties with crushed vermicelli.
- After that deep fry the kabab until it turns into golden brown. (Do not touch the kabab for 1 to 2 minutes it helps the coating stay)
- Remove them on the kitchen towel and serve them hot, with some extra punch of tomato ketchup.
NOTE:
- If you want to give Russian kabab new life, then you can use cheese at the time of mixing.
- If you do not want vermicelli, then you can only use egg. Or you can use breadcrumbs in the place of vermicelli.
Try This Too: CHICKEN ROLL RECIPE
