Introduction
One of the most delicious and creamy types of kebabs which are widely liked all over Pakistan is White Kebab Recipe. White kebabs, in contrast to the conventional hot kebabs, have a tender and soft texture that is slightly flavored and creamy which fully dissolves in mouth. White kebabs are prepared with the soft chicken pieces, yogurt, and cream, combined with the most basic spices that result in a luxurious and tasty mixture.
Grilling, pan-frying, or baking are the common methods of cooking these kebabs and they are deliciously served along with naan, mint chutney, or salad. The easy to make and unfancy ingredients needed are the best part. White kebabs are sure to be a favorite no matter the occasion- dinner, family gathering, or festive meal.
Ingredients
| Ingredient | Quantity | Notes |
| Boneless chicken | 500 g | Cut into small cubes |
| Yogurt | ½ cup | Thick and plain |
| Fresh cream | ¼ cup | Adds creamy texture |
| Ginger garlic paste | 1 tbsp | For flavor |
| Green chilies | 2–3 (chopped) | Adjust to taste |
| Lemon juice | 1 tbsp | For tangy taste |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | ½ tsp | Freshly ground |
| Garam masala | ½ tsp | Adds aroma |
| White pepper | ½ tsp | Enhances white color |
| Oil or butter | 2 tbsp | For cooking |
| Coriander leaves | 2 tbsp | Finely chopped for garnish |
Instructions
Step 1 – Marinate the Chicken
Take a huge bowl and put together yogurt, cream, lemon juice, ginger-garlic paste, salt and the two kinds of pepper. Chicken pieces are to be added and they are to be coated nicely. The bowl should be covered and the chicken should be kept in the fridge for a minimum of 2 hours to get the flavor better.
Step 2 – Prepare for Cooking
Take the marinated chicken out of the refrigerator and let it come to room temperature. Heat oil or butter in a non-stick pan or prepare your grill for cooking.
Step 3 – Cook the Kebabs
Cook the chicken on medium heat for about 10–12 minutes, turning occasionally until fully cooked and slightly golden. If using a grill, cook for 8–10 minutes on each side.
Step 4 – Garnish and Serve
Once cooked, remove from the pan and garnish with chopped coriander leaves. Serve hot with mint chutney, naan, or salad.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 15 minutes | 20 minutes | 35 minutes | 4 servings |
Tips & Tricks
• Take thick yogurt as a base to prevent liquidy marination.
• Soaking the meat overnight will impart more flavor.
• Kebabs should be cooked just right; if overdone they will be hard instead of soft.
• To have them in a way that is less oily, you can bake at 180°C like 20 mins.
• For more taste, mix of grated cheese into the marinade.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 210 kcal |
| Protein | 25 g |
| Fat | 10 g |
| Carbohydrates | 3 g |
| Fiber | 1 g |
| Sodium | 450 mg |
History of the Dish
White kebabs are a creation of Mughlai cuisine, which primarily used rich, creamy, and mild flavors. Eventually, this dish gained popularity in the Pakistani homes, particularly in family dinners and festivities. The unusual blending of yogurt and cream imparts a delicate, royal taste which is very different from the other fiery kebabs.
Serving Suggestions
• White kebabs can be eat with mint chutney and garlic sauce.
• These can be accompanied with naan, paratha, or steamed rice.
• Refreshing sliced onions and lemon wedges can be added.
• For parties, serve with a velvety creamy dip on skewers.
Common Mistakes to Avoid
• Overdoing the yogurt can result in a watery mixture.
• Making the flame too high is not recommended as it will burn the outer layer and leave the inside uncooked.
• Ever since the marinated chicken is rested, it will be tender.
Storage Method (How to Store Leftovers)
Allow the kebabs to cool down entirely prior to putting them away. Put them in a sealed container for 2 days at most. If you keep them for a longer period, freeze them in one week. Heat them up in a frying pan and microwave to heat before serving.
FAQs
Q1: What is the White Kebab Recipe?
A1: It is a creamy and flavorful Pakistani kebab made with chicken, yogurt, and spices.
Q2: Why is it called “white” kebab?
A2: Because it uses yogurt, cream, and white pepper instead of red chili, giving it a white color.
Q4: What kind of meat is best for this recipe?
A4: Boneless chicken breast or thigh pieces work best for soft and juicy kebabs.
Q5: How long should I marinate the kebabs?
A5: Marinate for at least 2 hours, or overnight for the best flavor.
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