These gourmet stuffed chicken kebabs are a real showpiece.
I wouldn’t exactly call this easy cooking but it’s well worth the effort. You want to freeze the chicken breasts for about 30 minutes before slicing as this will make slicing much easier.
I usually cook these stuffed chicken kebabs in my tandoor but today I decided to fire up the Kamado Joe and do them on there.
I love outdoor cooking on the Kamado Joe! I do it year round. BBQ isn’t just for summer!
As this was my first time cooking these stuffed chicken kebabs on the grill, I learned that shorter toothpicks would have been a better than the long wooden skewers I used.
They didn’t create any major issues but turing the kebabs would have been a lot easier with the shorter toothpicks. Lesson learned.
Although the following photographs might suggest otherwise, these stuffed chicken kebabs are really very easy to assemble. I absolutely love all the different flavours and textures.
In fact, I love these stuffed chicken kebabs so much, I will definitely be firing up the Kamado Joe again text week for my son’s 21st. I can’t believe I just wrote that. I’m getting old.
Follow the photos below and making these stuffed chicken kebabs will be much easier.
I should mention here that you really only want the chicken to soak in the first marinade for about 30 – 40 minutes. This means you need to be ready to get the second marinade made, the stuffing cooked and the chicken stuffed within that time.
This isn’t difficult. Just be sure you plan ahead. Once the chicken is stuffed and in the second marinade, it can sit in the fridge to marinate for 30 minutes or up to 48 hours. the longer the better but I have got great results with a 30 minute marination.
With the second marinade made, set it aside and start making the filling. This only takes about ten minutes.
Stuffing the breasts breasts is a bit fiddly but as you make them, it becomes easier and faster.
Place the stuffed chicken breasts in the second marinade and allow to marinate for at least 30 minutes. This can all be done a couple of days before cooking if you would like to work ahead.
Doing this will also produce a much more intense flavour. The chicken steaks are so thin and really soak up all the flavours of the marinade.
Don’t look at that photo above as the way these stuffed chicken kebabs should look before going to the grill. Remember what I said above. Using short toothpicks will make turning easier!
- 2 x large boneless chicken breasts place in the freezer for 30 minutes
- 3 tbsp garlic and ginger paste
- Juice of one lemon
- ½ tsp salt
- 200g (1 cup) Greek Yoghurt
- 1 tbsp gram (chickpea) flour
- 1 tbsp Kashmiri chilli powder (more or less to taste)
- 1 tsp turmeric
- 1 tsp chaat masala
- 2 tsp garam masala or tandoori masala
- 1 ½ tsp amchoor powder
- 2 tbsp mustard oil or rapeseed (canola) oil
- Salt to taste
- FOR THE STUFFING
- 1 tbsp rapeseed (canola) oil
- 2 shallots – finely chopped
- 2 tbsp garlic and ginger paste
- 3 green bird’s eye chillie – finely chopped or blended to a paste
- 1 tsp cumin
- 1 tsp turmeric
- 120g (1/4 lb) chicken mince
- 2 tbsp Parmesan cheese (finely grated)
- 2 tbsp fresh coriander – finely chopped
- 1 tbsp cider or white wine vinegar
- Salt and black pepper to taste
- TO FINISH
- 3 tbsp melted ghee or butter
- Place one of the chicken breasts on a clean surface and places one hand over the top. This will make slicing easier.
- Using a sharp knife, slice horizontally into four very thin chicken steaks. Placing your hand over the breast makes slicing easier.
- Now using a meat mallet or something that will work as one like a heavy cup, pound the steaks until they are about 2mm thick. They should be really thin but not falling apart.
- Place the pounded chicken steaks in a mixing bowl and mix well with the garlic and ginger, lemon juice and salt. Set aside for about 20 minutes while you make the second marinade and stuffing.
- Whisk the yoghurt with all the other marinade ingredients in a bowl until creamy smooth. Set aside.
- Now heat the oil for the stuffing in a large frying pan over medium heat and fry the shallots for about five minutes or until soft and translucent.
- Add the garlic and ginger paste, the chillies, cumin and turmeric and stir it all up to combine. Continue cooking for about 45 seconds and then add the minced chicken.
- Cook for about five minutes or until completely cooked through and then stir in the Parmesan, coriander and vinegar.
- Season with salt and pepper to taste. Transfer this stuffing to a bowl to cool.
- Take one of the chicken breast steaks and lay it lengthwise in front of you. Place about 2 tbsp of the stuffing mixture on one end and the roll it all up lengthwise tightly.
- Secure with a toothpick or two and repeat with the rest of the steaks.
- Place these rolled bundles of deliciousness into the second marinade so that they are completely covered in sauce. You could cook these now or let them sit for a few hours or overnight for best results. Be sure to retain any leftover marinade.
- When ready to cook, heat your BBQ for direct cooking. Skewer the chicken pieces directly though the center of the mince filling. It is important that each of the chicken bundles are pressed together on the skewer to help keep the stuffing in. I usually put about 3 or 4 on one skewer.
- Cook over the coals for about five minutes until the underside is cooked through and lightly charred. Then turn the skewers to cook the other side about five more minutes. Continue turing until the stuffing is hot and the meat is cooked through and white.
- Baste with some melted butter or ghee and transfer to a warm plate to rest for a few minutes. Next heat the retained marinade until simmering hot.
- Serve the kebabs with some of the heated marinade.
I hope you like the look of these gourmet stuffed chicken kebabs. I love them and really hope you give this recipe a go. If you do, please let me know what you thought in the comments.