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Original Lejana Restaurant Chicken Reshmi Kabab (Commercial Recipe)

Authentic Chicken Reshmi Kabab is all about achieving a delicate, creamy texture that stays juicy even after being grilled over charcoal. We visited the famous Lejana Restaurant on Dalmia Road, Karachi, to capture their high-volume commercial secret. This recipe uses a massive 5kg of boneless chicken balanced with 1kg of animal fat to ensure the kababs never turn dry. Combined with a unique blend of white pepper and fresh green chilies, this is the ultimate guide for anyone looking to master the art of professional BBQ. Whether you are running a food business or hosting a massive backyard party, this 15-year-old secret method will make you a BBQ master.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 54 minutes
Servings: 45 Kababs
Course: Main Course
Cuisine: Karachi / Pakistani
Calories: 45
Ingredients Method Video Notes

Ingredients
  

5 kg Boneless Chicken
1 kg Animal Fat (Charbi/Fat is essential for the "Reshmi" texture)
1.5 kg Onions (Roughly chopped)
250g Ginger & Garlic Paste (Freshly crushed)
200g Fresh Green Chilies (Whole)
5 tbsp Salt (or to taste)
4 tbsp Garam Masala Powder
3 tbsp White Pepper Powder
3 tbsp Cumin (Zeera) Powder
1 bunch Fresh Coriander (Finely chopped)
For Basting: Cooking Oil or Melted Butter

Method
 

Step 1: The Meat Prep
  1. Take 5kg of boneless chicken and 1kg of fat. The fat is what prevents the chicken from becoming hard and dry on the skewers. Add 1.5kg of onions to the mix.
Step 2: Adding Aromatics
  1. Incorporate the ginger-garlic paste and the fresh green chilies. These provide the base heat without making the kababs look dark.
Step 3: Seasoning the Blend
  1. Add the dry spices: salt, garam masala, white pepper, and cumin powder. Finally, throw in the fresh coriander for that herbal aroma.
Step 4: The Mixing Process
  1. Mix all the ingredients thoroughly by hand. This ensures the spices penetrate the meat fibers before the grinding process begins.
Step 5: Machine Grinding (Keema)
  1. Pass the entire mixture through a commercial meat grinder once or twice until you get a fine, smooth paste.
Step 6: Chilling (The Pro Tip)
  1. Once the mince (Keema) is ready, mix it one last time and put it in the freezer for at least 1 hour. Chilling helps the meat stick to the skewers (seekh) perfectly without falling off.
Step 7: Grilling/BBQ
  1. Apply the chilled mince onto skewers. Grill over medium-heat charcoal for 5-10 minutes. As soon as they turn light golden, brush them with oil or butter to keep them glistening and moist.

Video

Notes

The Fat Ratio: Never skip the fat! In chicken BBQ, fat acts as the binding agent and the juice provider.
White Pepper over Red: We use white pepper to maintain the light, "Reshmi" color of the kabab.
Skewering Tip: Always wet your hands with cold water before shaping the kababs on the skewers for a smooth finish.