Yummy Traditional : Kebabs and Cutlets

chicken macaroni cutlets recipe with step by step photos

Macaroni Cutlets | Chicken Macaroni Cutlets | How to Make Macaroni Cutlets with step-by-step photos

Macaroni Cutlets is a very delicious, flavorful, aromatic, and relish recipe. This is even a side dish of pulao, most of us regularly eat Macaroni like with chicken, mince, or in any salad recipe, as well as plain macaroni with other spices, etc. This is regarded as one of the most popular recipes of Pakistani cuisine. No dining table is complete without presenting a delicious and aromatic Macaroni Cutlets recipe.

Here is a new name recipe macaroni kabab or cutlets, it is a combination of boiled macaroni, shredded chicken, mashed potatoes, coriander leaves, and green chilies along with some seasoning, this is unique and amazing in taste, Due to mild spicy can be given to the kids' tiffin boxes as It can be served with puri paratha, bread loaf, burgers buns, and Parathas along with tamarind sauce and ketchup.

By following the Macaroni Cutlets recipe as it is listed will get your perfect taste, so let's begin.

Recipe Tips:

Always remove frozen cutlets 15 minutes before frying. Boil the potatoes with the skin for about 15 minutes. Cook macaroni for approximately 7-8 minutes. You can vary the macaroni cutlets by adding your favorite vegetables.

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To prepare this recipe, first of all, we will boil the chicken. First, rinse the chicken pieces under running water.

Take any medium-sized pot, pour water, and put the chicken in it, then add ginger garlic paste, soya sauce, crushed black and white pepper.

White vinegar, salt, and red chili flakes are stirred to mix them, then brought to a boil on high flame. Turning the heat to medium, let it cook till the chicken is tender and the water dries out. Let it cool down completely, then separate from the bones and shred them. Keep aside

Take another pot, pour 1 liter of water along with salt and 1 tbsp oil, bring it to a boil, then add macaroni, cook it for around 7-8 minutes on high flame, then drain them out from the water through a colander, and pass them through cold water. Now keep aside

Take another pot, pour water, and put the potatoes in. Bring it to a boil on high flame first, then reduce the heat to medium. Allow the potatoes to boil for around 15 minutes, then drain them out of the water, let them cool down a bit, and then remove the skin of the potatoes. Now, grate or mash them, set aside, and finely chop the coriander and green chilies. Crush the black peppercorns coarsely.

chop-the-coriander-and-green-chillies-leaves

In a plate, pour 1 glass of water and soak the bread slice in it for a minute, then squeeze it very well, place it on the plate, and keep it aside.

Put potatoes, chicken, and macaroni along with lemon juice in a mixing bowl, then add spices, coriander leaves, and green chilies.

put-mashed-potatoes,chicken-and-macaroni-to the-mixing-bowl

Add garam masala and the soaked bread slices.

add-garam-masala-and-soaked-bread-slices

Mix them well until everything is incorporated.

Keep mixing the potato mixture for 10 minutes. At this stage, you can adjust the salt or spices, cover the dough, and let it rest for a while

Divide the equal balls of dough, and give them a square shape.

Repeat the same process with all remaining balls, then place all cutlets on the tray.

Coat it with bread crumbs very well.

Repeat the same process with all remaining cutlets.

Place all cutlets on the tray.

Heat the ghee/oil in the frying pan/skillet, then shallow fry cutlets on medium-low heat.

Flip the cutlets and fry them from both sides until you get a golden, crispy crust.

fry-cutlets-until-gets-crispy-golden-crust

Now is looking very tempting and mouth-watering cutlets. Shift to the kitchen towel to remove excess oil.

Transfer to the serving plate.

Serve hot cutlets with puri paratha and sauce, ketchup.

Lebanese Kebab Recipe | Labnani Kababs

Lebanese Kababs Recipe || Labnani Kababs || How to make Lebanese kabab with step-by-step photos

Lebanese Kebabs are one of the tastiest kebabs. A mouth-watering Lebanese kebab, with a mixture of beef, veggies, and basic spices coated with breadcrumbs and then deep-fried

These Lebanese kababs’ outer is crisp, and the inside is softened_ Everyone would love this crispy and delicious kebab.

Never beat the taste of Lebanese kababs.

These Lebanese kababs go well with bread or buns and are dripping with mayonnaise.

Lebanese kababs are the best for an evening snack, breakfast, kids, Tiffin boxes, and even for lunch or dinner.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Lebanese Kabab Video:

I have shared many other kebab recipes on my blog; some of them are given below.

Resha kabab

Gola kabab

Chicken chapli kabab

Peshawari chapli kabab

Shami kabab

If you have tried this Lebanese Kababs recipe, please rate it. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest recipe video updates.

Recipe notes:

For making kababs, meat from the calf or beef neck is the best choice. Be careful not to overcook the potatoes and peas when it comes to vegetables, as overcooked veggies can cause the kababs to fall apart during frying.
Breadcrumbs are essential for making the kababs crisp, so consider using my easy homemade breadcrumbs. Additionally, ensure that all the ingredients used in the kababs are free from moisture. Wet ingredients can make your kababs soggy and prevent them from becoming crisp.y

How to make Lebanese kabab?

To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha.

Then, the meat pieces are placed in the pot with 2-3 glasses of water. Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.

Stir to mix well, bring it to a boil, and cook the meat until tender.

Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.

Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in.

Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.

Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.

Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly.

After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.

Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.

Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.

Heat the oil in the wok on a medium flame.

As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.