I love this Afghani Kabab because it is mild, creamy, and truly melt-in-the-mouth. Whenever I want something comforting yet special, I make this recipe using simple ingredients and a gentle cooking method that keeps the kababs soft, juicy, and full of flavor. This is the traditional style Afghani Kabab that focuses more on richness than heat.
Why You’ll Love This Recipe
I enjoy this recipe because it is incredibly tender and not overpoweringly spicy. I like how the cream and yogurt give the kababs a luxurious texture, while the subtle spices let the meat shine. I also appreciate how versatile it is, as I can grill, pan-cook, or bake it depending on my mood and time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Chicken mince or beef mince – 500 g
Fresh cream – 4 tbsp (60 g)
Thick yogurt – 3 tbsp (75 g)
Ginger garlic paste – 1 tbsp (15 g)
Green chili paste – 1 tsp (optional)
White pepper powder – 1 tsp
Black pepper powder – ½ tsp
Salt – 1 tsp or to taste
Cornflour – 1½ tbsp
Oil or melted butter – 2 tbsp
Chopped coriander – optional
Charcoal – optional, for smoke
Directions
I start by placing the mince in a bowl and gently squeezing out any excess moisture. Then I add the cream, yogurt, ginger garlic paste, green chili paste, spices, salt, cornflour, and oil or butter. I mix everything lightly until just combined, making sure not to overmix so the kababs stay soft.
I cover the mixture and let it rest in the refrigerator for 1 to 2 hours. After resting, I shape the mixture onto skewers or form oval kababs with my hands. I grill them on a barbecue, pan-grill them, or bake them in a preheated oven at 200°C until they are lightly golden and cooked through. For an authentic Afghani aroma, I like to give them a quick charcoal smoke for about 2 minutes.
Servings And Timing
I usually make this recipe for 4 servings. The preparation takes about 15 minutes, resting time is 1 to 2 hours, and cooking takes around 15 to 20 minutes. Overall, I plan for roughly 1 hour and 45 minutes including resting.
Storage/Reheating
I store leftover Afghani Kababs in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming them gently in a pan over low heat or in the oven, covered, so they do not dry out. I avoid microwaving for too long as it can make them firm.
FAQs
Can I make Afghani Kabab without cream?
I can reduce the cream, but I do not recommend skipping it completely because it is key to the soft and creamy texture.
Is Afghani Kabab spicy?
I consider this a very mild kabab. I usually skip the green chili paste if I want it completely non-spicy.
Can I bake these kababs instead of grilling?
I often bake them at 200°C and they turn out great, especially when I brush them lightly with butter halfway through.
Why should I not overmix the mince?
I have learned that overmixing makes the kababs dense and hard, so I always mix gently.
Can I freeze Afghani Kababs?
I freeze the shaped, uncooked kababs for up to one month. I thaw them in the fridge before cooking.
Conclusion
I love making Afghani Kabab when I want something rich, comforting, and elegant without too much spice. This recipe gives me soft, juicy kababs every time, and it is perfect for family meals or special gatherings. Once I tried this traditional method, it became a regular favorite in my kitchen.
Afghani Kabab is a rich, creamy, and mildly spiced dish made with chicken or beef mince, yogurt, cream, and gentle spices. These kababs are known for their soft, melt-in-the-mouth texture and are perfect for grilling, baking, or pan-cooking.
Total Time:1 hour 45 minutes (including resting)
Yield:4 servings
Ingredients
500 g chicken mince or beef mince
4 tbsp (60 g) fresh cream
3 tbsp (75 g) thick yogurt
1 tbsp (15 g) ginger garlic paste
1 tsp green chili paste (optional)
1 tsp white pepper powder
½ tsp black pepper powder
1 tsp salt or to taste
1½ tbsp cornflour
2 tbsp oil or melted butter
Chopped coriander (optional)
Charcoal (optional, for smoke)
Instructions
Place the chicken or beef mince in a bowl and gently squeeze out any excess moisture.
Add fresh cream, yogurt, ginger garlic paste, green chili paste (if using), white and black pepper, salt, cornflour, and oil or melted butter.
Mix the ingredients gently until just combined. Do not overmix to keep the kababs tender.
Cover and refrigerate the mixture for 1 to 2 hours.
After resting, shape the mixture onto skewers or form oval kababs by hand.
Grill, pan-cook, or bake the kababs in a preheated oven at 200°C until golden and cooked through (15–20 minutes).
For authentic flavor, place a piece of hot charcoal in a small foil bowl in the center of the kababs, add a drop of oil, cover, and smoke for 2 minutes.
Notes
Resting the mixture improves the texture and flavor.
Do not overmix the mince to avoid dense kababs.
Can be baked, grilled, or pan-cooked based on preference.
