How to make Crispy Cheese Kebab -

These kebabs look furry and beautiful and are just as tasty as they look

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mozzarella cheese (मोज़ारेला चीज़), Chicken mince (चिकन कीमा)

Cuisine : Indian

Course : Snacks and Starters

Crispy Cheese Kebab

Crispy Cheese Kebab Recipe Card


Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Crispy Cheese Kebab Recipe

  • Mozzarella cheese cut into 1 inch sticks 100 grams

  • Chicken mince 300 grams

  • Rice flour vermicelli 150 grams

  • Ginger chopped 1/2 tablespoon

  • Garlic chopped 1/2 tablespoon

  • Green chillies chopped 1 teaspoon

  • Fresh mint leaves chopped 2 teaspoons

  • Small onion finely chopped 1

  • Red chilli powder 1/2 teaspoon

  • Tata Sampann Garam Masala 1 1/2 teaspoons

  • Egg 1

  • Green chutney to serve

  • Onion rings to serve

  • Lemon wedges to serve


Step 1

Take chicken mince in a bowl, add ginger, garlic, green chillies, mint leaves and onion, salt, red chilli powder, Tata Sampann Garam Masala powder. Break an egg, put the white in another bowl, add the yolk to the chicken mixture and mix well. Set aside for 10-15 minutes.

Step 2

Crush the rice flour vermicelli and spread on a plate.

Step 3

Heat sufficient water in the lower vessel of a steamer.

Step 4

Insert a skewer vertically in the centre of each cheese stick, dip your hands in water and coat the cheese stick thickly with some chicken mixture. Roll these kebabs in the crushed vermicelli and keep them on a plate.

Step 5

Place these kebabs on the perforated top half of the steamer, cover the steamer and steam for 5-10 minutes. Take the steamer off the heat and place the kebabs on a plate.

Step 6

Heat sufficient oil in a kadai, deep-fry the kebabs till golden and crisp. Drain on absorbent paper.

Step 7

Arrange them on a serving platter and serve hot with green chutney, onion rings and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.