Spinach and Cheese Stuffed Kebabs

Spinach and Cheese Stuffed Kebabs

From   Firangi Tadka

Prep: 20 minutes

Cook: 15 minutes

Method: Moderate

Course: Starter

Type: Indian

These chicken seekh kebabs are stuffed with spinach and cheese mixture – a wonderful starter


  • Chicken, finely minced 500 gms
  • Fresh spinach leaves, blanched, drained and chopped ½ medium bunch
  • Processed cheese, grated 100 gms
  • Salt to taste
  • Black peppercorns, freshly ground 2 tsps
  • Soy sauce 1 tsp
  • Garam masala powder 1 tsp
  • Ginger-garlic paste 2 tsps
  • Green cardamom powder 1 tsp
  • Roasted cumin powder 1 tsp
  • Green chillies, finely chopped 2
  • Olive oil to shallow-fry


  • Take chicken mince in a bowl, add salt, 1 tsp ground black peppercorns, soy sauce, garam masala and ginger-garlic paste and mix well.
  • Take cheese, spinach, cardamom powder, cumin powder, green chillies and 1 tsp ground black peppercorns and mix well.
  • Spread a layer of spinach-cheese mixture around satay sticks. Spread a layer of chicken mixture over that and press lightly.
  • Heat sufficient olive oil in a non-stick pan, place the satay sticks in it and cook, rotating the satay sticks, so that the kebabs are cooked evenly all around.
  • Slide off the kebabs from the satay sticks, cut into pieces, arrange them on a serving platter and serve hot.