Cheese Stuffed Kabab (Chee-bab)

Ingredients

• 500 gminced meat
• 1 mediumonion
• 1potato
• 2–3green chillies
• 5–7garlic cloves
• 1.3 cm (½ inch)ginger
• 15 g (¼ cup)fresh coriander
• 8–10mint leaves
• 1 teaspoonchilli flakes
• 1 teaspooncumin seeds
• ¼ teaspoonblack pepper
• ¼ teaspoonturmeric
• to tastesalt
• 24 g (3 tablespoons)chickpea flour
• 113 g (4 oz)mozzarella block
• 1 tablespoonoil, for frying

Instructions

1. 1

   Make the paste

   Put the onion, garlic, ginger, coriander, mint, potato and green chillies in a food processor. Pulse on low until you have a slightly chunky paste, then squeeze out all the water.

2. 2

   Mix and chill

   Add the minced meat, paste and all the spices to the food processor. Pulse to combine, then rest the mixture in the fridge for 30 minutes.

3. 3

   Cut the cheese

   Cut the mozzarella block into 10 thin rectangles, each about 2.5 cm (1 inch) wide and 7.5 cm (3 inches) long.

4. 4

   Shape the kebabs

   Take the mince mixture from the fridge. Take a fist-sized portion and spread it over your palm. Put a mozzarella stick in the middle and shape the meat evenly around it into a log.

5. 5

   Pan-fry the kebabs

   Heat the oil in a pan. Add the kebabs and cook them on all four sides for 1–3 minutes per side, until golden brown.

6. 6

   Serve warm

   Serve warm, garnished with lemon, coriander, red onions, chillies and chutney.

What is cheese stuffed kabab?

Chee-bab is a kebab made by enclosing a piece of cheese in seasoned minced meat. Kebab traditions span many regions, and this version brings together spiced meat, herbs and melting mozzarella.

A pulsed mixture of onion, potato, garlic and herbs flavours and binds the mince, while chickpea flour helps give the kebabs structure. The mozzarella centre makes each one especially rich and savoury.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 35g protein, 17g carbs, 29g fat.

The mince supplies most of the protein and fat, while the mozzarella adds more of both; the potato and chickpea flour contribute much of the carbohydrate. Serve a kebab with salad or vegetables and a modest amount of bread to balance the plate.

Build the flavour base

Fresh aromatics: onion, garlic, ginger, green chillies, coriander and mint are pulsed into a coarse paste. Keeping it slightly chunky gives the mixture more texture than a completely smooth purée.

Spices: cumin, chilli flakes, black pepper and turmeric season the meat. Add salt to taste, bearing in mind that mozzarella also contributes saltiness.

Get the mixture ready

Remove moisture: squeeze the water from the vegetable and herb paste before mixing it with the mince. Too much liquid can make the meat mixture difficult to shape and more likely to break apart.

Chill the mince: the half-hour rest in the fridge firms the mixture and gives the flavours time to mingle. Keep it chilled while you cut the mozzarella.

Enclose the mozzarella

Even layer: spread the mince across your palm, then place a cheese stick in the centre. Cover it fully and aim for an even thickness so the kebab cooks consistently.

Sealed ends: pinch the meat closed around the cheese, especially at each end. Any gaps can let the mozzarella escape as it melts.

Watch the pan

Golden outside: cook the kebabs on all four sides for 1–3 minutes per side, turning them gently. The recipe gives no pan temperature or total cooking time, so use the browning as the stated cue and check that the meat is cooked through.

Room to turn: avoid crowding the pan, which can make it harder to brown and turn the logs evenly. Cook in batches if needed.

Serve and accompany

Fresh garnishes: serve the kebabs warm with lemon, coriander, red onion, chillies and chutney, as suggested. Their fresh, tangy and spicy flavours complement the rich meat and cheese.

For a fuller meal, pair them with flatbread, salad or a simple vegetable side. These accompaniments can be served separately without changing the kebab mixture.

Recipe notes & tips

• Squeeze the paste thoroughly so the mince mixture is easier to shape.
• Keep the cheese pieces similar in size for more even filling.
• Wet or lightly oil your hands if the mixture sticks while shaping.
• Seal the meat completely around the mozzarella before frying.
• Turn the kebabs gently to avoid splitting their outer layer.
• Check that the meat is cooked through before serving.

Variations

• Adjust the heat: use fewer green chillies for a milder kebab.
• Try another cheese: use a firm melting cheese cut into sticks.
• Add more herbs: increase the coriander or mint to taste.
• Change the shape: make shorter, smaller logs while keeping the cheese enclosed.
• Serve with yoghurt: offer a plain yoghurt dip alongside the chutney.

Common mistakes to avoid

• Wet paste: excess liquid makes shaping difficult; squeeze the paste well before mixing.
• Exposed cheese: gaps let the mozzarella leak; pinch the meat closed around the filling.
• Uneven logs: thin spots cook faster; spread the meat in an even layer around each stick.
• Crowded pan: kebabs are harder to turn evenly; cook them in batches.
• Rough turning: the meat casing can split; turn each kebab carefully on all four sides.
• Relying on colour alone: a browned exterior does not confirm the centre is cooked; check the meat is cooked through.

How to store

Refrigerate cooled kebabs in a covered container and use within 3 days. Reheat in a pan over a moderate heat until hot throughout; the cheese will firm as it cools and soften again when warmed.

Frequently asked questions