Russian Kabab

These Russian Kababs are the best thing you would try in these days. #HappyCookingToYou #FoodFusion #StayHome

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  • Water 2 Cups
  • Chicken boneless cubes 500g
  • Bund gobhi (Cabbage) shredded 400g
  • Gajar (Carrot) grated 250g
  • Matar (Peas) ½ Cup
  • Cooking oil 3-4 tbs
  • Zeera (Cumin seeds) roasted & crushed 1 & ½ tbs
  • Hari mirch (Green chillies) chopped 2 tbs
  • Lehsan (Garlic) chopped 1 & ½ tbs
  • Adrak (Ginger) chopped 1 tbs
  • Kary pata (Curry leaves) 6-8
  • Maida (All-purpose flour) ½ Cup
  • Namak (Salt) 1 tbs or to taste
  • Kali mirch (Black pepper) crushed 1 tbs
  • Garam masala powder ½ tbs
  • Anday (Eggs) whisked 2
  • Breadcrumbs 1 Cup or as required
  • Cooking oil for frying


In a wok,add water and heat it.

Add chicken boneless cubes and bring it to boil,remove scum and boil chicken until tender (approx. 12-15 minutes) then strain & let it cool.

Shred chicken with the help of the hands & set aside.

In the same wok,add cabbage,carrots and peas,mix well and cook for 4-5 minutes & set aside.

In a wok,add cooking oil,cumin seeds,green chillies,garlic,ginger,curry leaves,mix well and cook for 1-2 minutes.

Add all-purpose flour,mix well and cook for 2-3 minutes.

Now add cooked vegetable and mix well.

Add salt,black pepper crushed,garam masala powder and mix well.

Add boiled & shredded chicken,mix well and cook until mixture dries up & let it cool.

Take a mixture and make kababs of equal sizes (makes 22-24).

Now dip into beaten eggs and coat in breadcrumbs.

Can be stored in freezer for up to 1 month.

In frying pan,heat cooking oil and fry kabab from both sides until golden.

Recipe By: Seema Hanif

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