Indian BBQ Railway Chicken Kebabs

Railway chicken kebabs are written in the spirit of old canteen food: sturdy, spiced, easy to hold, and good with chutney. Chicken mince makes them quick to cook, while roasted besan absorbs moisture and keeps the texture from turning loose. The result is a kebab that works on skewers, as patties, or inside a roti roll.

The most important step is squeezing the grated onion. Too much onion water makes mince kebabs fall apart on the grill. Once the mix feels sticky, stop working it and chill briefly. That short rest helps the kebabs hold their shape without egg or breadcrumbs.

Cook them on a hot tawa, grill pan or outdoor barbecue until the outside forms dark ridges. They are high-protein, no-deep-fry, and ideal for meal prep because the flavour holds well. Serve with green chutney, onion, lemon and soft roti for a simple dinner that feels like street food.