Reshmi Kabob


If there’s one type of food my husband and I like more than anything, it’s Indian Food. We used to be regular’s at this fantastic Indian Restaurant in Lincoln, Nebraska called, “The Oven”. We started out by ordering the same 1 or 2 entrees because we knew we’d never be disappointed. Slowly but surely though we started to get a little more adventurous, and eventually starting trying to learn how to cook indian food ourselves. Unfortunately, my taste’s outgrew the typically pre-made sauces you can buy in a jar, and I started seeking out ways to make it from scratch. The only tricky part was finding all the unique spices. Now you can find them more easily, and with Amazon, there’s no reason not to try this stuff from scratch!

Here’s a simple, and healthy kabob recipe that is mild but very flavorful. It’s also a GREAT way to prepare chicken when you are tired of the same ol’ marinades and chicken recipes.

If you like chicken that’s very tender and very easy to eat – you have to try this! I can’t take credit for this recipe – I found it on Pinterest. But I did tweak it, and it’s magical!!

Chicken reshmi kabob


  • Chicken breast (thinly sliced) – 1 lb
  • Shan meat tenderizer – 1/4 teaspoon
  • Cumin – 1 teaspoon
  • Garam masala – 1/4 teaspoon
  • Orange food color – 1/4 teaspoon
  • Chili powder – 1/2 tablespoon
  • Kasuri methi — crushed – 1 tablespoon
  • Black pepper – 1/2 teaspoon
  • Salt – 1/2- 3/4 teaspoon
  • Lime juice – 1 tablespoon
  • Heavy cream – 2 tablespoons
  • Garlic paste – 2 teaspoons
  • Ginger paste – 2 teaspoons
  • Grated onion – 1 tablespoon
  • Greek yogurt – 2 tablespoon
  • Oil – 1 tablespoon


Mix the first 9 ingredients, from chicken breast to salt and let sit for half an hour.

Mix all the other ingredients together. Blend if you like to get a smooth consistency. And add to the chicken.

Thread onto skewers. If using bamboo skewers make sure they have been soaked in water for at least 30 minutes.

Grill or bake in a pre-heated 450 degree oven for about 25-30 minutes. Flip the kabobs once after the first 10-15 minutes to ensure even browning.

Serve with raita and naan.


One thought on “Reshmi Kabob

  1. Pingback: Baked Chicken Kabobs | Ziddi Tamana

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