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Products used in the video:
➡️Tri-ply Stainless Steel Short Biryani Pot with Steel Lid 2.5L / 4.0L / 6.5L - https://www.theindusvalley.in/product...

➡️TurboCuk Tri-ply Stainless Steel Kadai/Kadhai 3/3.5/3.9 L - https://www.theindusvalley.in/product...

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Ingredients — Chicken Lebanese Kebabs
500 g chicken mince (keema)
2 boiled potatoes (≈ 300 g), grated
150 g spaghetti or noodles (boiled)
2 tbsp oil (for cooking mince)
1 egg (for coating, optional)
Oil for frying

🧂 Spices & Seasoning
1 tsp salt (for mince)
Salt to taste (for mixture)
2 tsp ginger-garlic paste
1 tsp roasted cumin powder
1 tsp crushed black pepper
1 tsp red chili powder
1 tsp chaat masala

🧅 Vegetables & Herbs
½ cup finely chopped onion (squeezed to remove water)
Chopped fresh coriander leaves
Finely chopped green chilies

✅ Optional: You can replace chicken with mutton mince.
✅ Egg coating is optional — you can shallow fry without egg.

Air Fryer Method (Healthier)
Preheat air fryer at 180°C for 5 minutes
Lightly brush kebabs with oil
Place in basket (don’t overcrowd)
Air fry at 180°C for 10–12 minutes
Flip halfway and brush a little oil again
👉 For extra crispiness: air fry 2–3 more minutes at 200°C
🕌 Iftar Serving Ideas
Perfect for Ramadan snacks ❤️
Serve with:
🥗 Mint yogurt dip (pudina dahi chutney)
🍅 Ketchup or chili garlic sauce
🫓 Rumali roti or pita bread
🧅 Onion rings + lemon wedges
🥒 Fresh salad

Freezing & Storage Tips
✅ To Freeze (Before Frying)
Shape kebabs and place on a plate/tray
Freeze for 1–2 hours until firm
Transfer to zip-lock bag or airtight box
Store up to 1–2 months
👉 When needed:
Thaw slightly (10–15 min)
Dip in egg (optional)
Fry or air fry
✅ To Freeze (After Frying)
Cool completely
Store in airtight container
Freeze up to 1 month
Reheat in air fryer/oven for best texture
🔥 Oven Method
Preheat oven to 200°C
Place kebabs on greased tray or baking paper
Brush or spray oil on top
Bake for 18–22 minutes
Flip halfway for even browning
👉 For extra color: grill mode for last 2–3 minutes

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