Chicken Kathi Kabab Roll
Wrap up bold flavors with this delicious Chicken Kathi Kabab Roll Juicy, spiced chicken kebabs are layered with fresh veggies and tangy sauces, all wrapped in a soft, warm flatbread. Perfect for quick meals, lunch on the go, or a satisfying street-style treat, this easy recipe is packed with irresistible flavor.
Ingredients
For Chicken Kabab Marinade:
- Boneless chicken (thighs or breast) – 400 g, cut into cubes
- Yogurt – ½ cup
- Ginger-garlic paste – 1 tbsp
- Red chili powder – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Cumin powder – ½ tsp
- Coriander powder – 1 tsp
- Lemon juice – 1 tbsp
- Mustard oil – 1 tbsp
- Salt – to taste
For Paratha / Wrap:
- All-purpose flour – 2 cups
- Oil – 2 tbsp
- Water – as needed to knead dough
- Salt – ½ tsp
- (Alternatively, you can use readymade parathas, tortillas, or rotis.)
For Assembly:
- Onion – 1 large, thinly sliced
- Green chilies – 2, finely chopped
- Fresh coriander leaves – 2 tbsp, chopped
- Green chutney – 3 tbsp
- Tomato ketchup or chili sauce – 2 tbsp
- Egg – 2 (optional, for egg paratha rolls)
- Chaat masala – ½ tsp
Instructions
- Marinate the Chicken In a mixing bowl, combine yogurt, ginger-garlic paste, spices, lemon juice, and mustard oil. Add chicken cubes, coat well, and refrigerate for 1–2 hours for best results.
- Cook the Chicken Kabab Heat a grill pan or tawa with a little oil. Cook chicken pieces on medium heat until golden brown and slightly charred. Alternatively, skewer and grill them in an oven or barbecue for smoky flavor.
- Prepare the Paratha Knead dough with flour, salt, oil, and water. Rest for 20 minutes. Roll into discs and cook on a tawa with oil until golden. For egg paratha: beat an egg, spread over half-cooked paratha, and cook until set.
- Assemble the Roll Place paratha on a flat surface. Spread green chutney and ketchup. Add cooked chicken kabab. Top with onions, chilies, coriander, and a sprinkle of chaat masala. Roll tightly, wrap in foil or paper, and serve hot.