Peshawari Chicken Kebab

Peshawari Chicken Kebabs are juicy, spiced, and packed with bold flavors, making them a must-try dish for any kebab lover. These kebabs are shallow-fried to golden perfection, with a slightly crispy exterior and a tender, flavorful inside. They have the perfect balance of heat from red chili flakes, tang from anardana (dried pomegranate seeds), and warmth from garam masala. Whether served as an appetizer with mint chutney or tucked into a warm naan, these kebabs are a delicious bite of Peshawar’s culinary heritage.

The Story Behind Peshawari Kebabs

Peshawari cuisine comes from Peshawar, a city in modern-day Pakistan, known for its rich, meaty dishes that rely on bold spices and simple cooking techniques. Unlike Mughlai kebabs, which use a lot of cream and nuts, Peshawari kebabs focus on the natural taste of the meat, enhanced by coarsely ground spices. These kebabs are inspired by the Pashtun style of cooking, where meat is often grilled, skewered, or pan-fried with minimal marination, letting the ingredients speak for themselves.

Anardana powder (dried pomegranate) is a signature ingredient in Peshawari cuisine, adding a unique tangy flavor that cuts through the richness of the meat. These kebabs are a beautiful example of how simple, everyday ingredients can create a dish that’s bursting with flavor.

What Goes into These Kebabs?

Each ingredient plays an important role in adding depth, texture, and taste to these kebabs

• Chicken Mince – The base of the kebab, giving it a juicy, tender texture.
• Onion & Tomato – Onions add a slight sweetness, while tomatoes provide moisture and a mild tang.
• Green Chilies – Bring in heat and freshness.
• Spring Onions & Coriander Leaves – Adds brightness and a hint of freshness to balance the rich spices.
• Ginger Garlic Paste – Essential for that bold, garlicky kick and depth of flavor.
• Cumin & Coriander Seeds (Crushed) – These coarse spices give the kebabs a rustic, smoky taste.
• Anardana Powder – The secret ingredient! Its tangy-sour notes lift the entire dish.
• Garam Masala – A blend of warming spices that add richness.
• Red Chili Powder & Red Chili Flakes – Gives the kebabs their signature spicy kick.
• Egg (or Besan for binding) – Helps hold everything together, making the kebabs soft yet firm.

How to Make Peshawari Chicken Kebabs

Start with the chicken mince in a bowl, and to that, toss in the finely chopped onions, tomatoes, green chilies, and spring onions. Now, in go the spices—cumin, coriander, anardana, garam masala, and red chili flakes—along with a generous scoop of ginger garlic paste. Sprinkle in some salt, crack open an egg for binding, and mix everything well.

If you’re skipping the egg, a bit of besan (gram flour) will do the trick.

Once everything is well combined, let the mixture rest for about 30 minutes. This step is key—it allows the flavors to blend beautifully, making the kebabs extra tasty.

Now, grease your hands with a little oil, scoop up some of the mixture, and shape it into small, round patties. If you want a little extra juiciness, place a slice of tomato in the center before shaping.

Heat a pan with some oil and place the kebabs carefully onto the tawa. Let them sizzle on medium-low heat for about 5-6 minutes per side, flipping them only when they’re beautifully golden brown.

Once both sides are crispy and cooked through, remove them and set them aside.

How to Serve

Peshawari Chicken Kebabs taste best when served hot and fresh, straight off the tawa.

Pair them with

• Mint Chutney – The cool, herby freshness balances the spice.
• Sliced Onions & Lemon Wedges – A squeeze of lemon brightens up the flavors.
• Warm Naan or Roti – Wrap the kebabs in naan with some chutney for an irresistible combo.
• Yogurt Dip – A simple spiced yogurt adds a creamy touch to balance the heat.

How to Make Ahead

You can prepare the kebab mixture ahead of time and store it in the fridge for up to 24 hours.

If you want to store longer, shape the kebabs and freeze them on a tray. Once frozen, transfer them to an airtight container and store for up to 2 months.

When ready to cook, thaw for 10-15 minutes and cook as usual.

How to Pack

If packing these kebabs for lunch or travel

• Let them cool completely before packing to prevent them from becoming soggy.
• Wrap them in foil or parchment paper to keep them moist.
• Pack a small container of mint chutney separately to dip and enjoy fresh.
• If pairing with naan or roti, pack it separately to prevent it from getting soggy.

These Peshawari Chicken Kebabs are packed with flavor, incredibly easy to make, and perfect for everything from a cozy meal at home to a special get-together. Try them once, and they’ll definitely become a regular in your kitchen!

Print Recipe

Spicy

Peshawari Chicken Kebab

Author: Hema Subramanian Cooking Method: Roasting Cuisine: Asian, Indian, Mughlai, North Indian Courses: Main Course, Starters and Appetizers Recipe Keys: High Protein Non Vegetarian S snacks

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 1 Calories: 280

Dietary:

H High-Protein N Non-Vegetarian

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

To Make Peshawari Chicken Kebab

• ¹⁄₂ kg chicken (mince)
• 1 onion
• 1 tomato (deseeded)
• 2 green chili
• 2 spring onion
• 1 handfull of coriander leaves
• 2 tsp ginger garlic paste
• 1 ¹⁄₂ tsp salt
• 1 tsp red chili powder
• 2 tsp cumin seeds (crushed)
• 2 tsp coriander seeds (crushed)
• 1 ¹⁄₂ tsp anardana powder
• 1 tsp garam masala
• 1 tsp red chili flakes
• 1 egg
• 3 tsp besan flour (as needed)
• ¹⁄₂ cup oil (for frying)

Instructions

Prep Work

1. Chop the vegetables

   Finely chop onion, tomato, green chilies, and spring onions.

2. Prepare coriander leaves

   Wash and finely chop coriander leaves.

3. Beat the egg

   Crack open an egg into a bowl and beat it well.

Method

1. Mix the ingredients

   Take chicken mince in a bowl and add onions, tomatoes, green chilies, spring onions, coriander leaves, ginger garlic paste, salt, red chili powder, crushed cumin seeds, crushed coriander seeds, anardana powder, garam masala, red chili flakes and besan. Mix well.

   

2. Add egg and besan

   Pour the beaten egg into the mixture. If not using an egg, add extra besan flour instead. Mix thoroughly. Let it rest for 30 minutes.

3. Shape the kebabs

   Rub your palms with oil, take some of the mixture, and shape it into a patty.

4. Add tomato slice variation

   Place a tomato slice in the center of some patties for added flavor.
   

5. Heat oil

   Pour oil into a tawa or pan and heat it on mediumlow flame.

6. Cook the kebabs

   Gently place the kebabs on the tawa and cook for 56 minutes on one side.

7. Flip and cook

   Flip the kebabs once browned and cook the other side until golden brown.
   

8. Remove from heat

   Once golden brown on both sides, remove from the pan.

9. Repeat with tomato kebabs

   Cook the kebabs with tomato slices in the same way.
   

10. Serve and enjoy

    Serve hot with mint chutney, onions, and lemon slices.

Equipment

• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre

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• bowl

  

  Round Glass/Mixing Bowl big (2100ml)

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• Spatula

  

  Flat Wooden Spatula Set 

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 4g20%

Cholesterol 85mg29%

Sodium 620mg26%

Potassium 450mg13%

Total Carbohydrate 8g3%

Dietary Fiber 2g8%

Sugars 2g

Protein 22g44%

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Vitamin A 500 IU

Vitamin C 12 mg

Calcium 50 mg

Iron 2.8 mg

Phosphorus 220 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Peshawari Chicken Kebab, Kebab Recipe,

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