Foil Wrapped Kababs Recipe by Sarvat Hanif
 Sarvat Hanif @sarvathanif Canada Foil-wrapped kababs are a delicious and practical way to enjoy juicy, flavourful meat or vegetable skewers. Wrapping them in foil locks in moisture, ensuring the kababs cook evenly while staying tender and aromatic. This method also prevents the spices and marinades from drying out or burning, giving each bite a smoky yet succulent taste. Whether grilled, baked, fried, or cooked on a stovetop, foil creates a natural seal that enhances flavour and makes cleanup effortless. It is especially useful for outdoor cooking, picnics, and parties, as the foil doubles as a serving wrap. For storage, allow the kababs to cool completely before refrigerating. Store them in their foil wrapping or transfer to an airtight container to preserve freshness. Properly stored, they last up to 3 days in the fridge. For longer storage, freeze the foil-wrapped kababs in a freezer-safe bag; they can be reheated directly in the oven without thawing. Always ensure reheating is thorough to maintain both taste and safety. For video: Foil-wrapped kababs are a delicious and practical way to enjoy juicy, flavourful meat or vegetable skewers. Wrapping them in foil locks in moisture, ensuring the kababs cook evenly while staying tender and aromatic. This method also prevents the spices and marinades from drying out or burning, giving each bite a smoky yet succulent taste. Whether grilled, baked, fried, or cooked on a stovetop, foil creates a natural seal that enhances flavour and makes cleanup effortless. It is especially useful for outdoor cooking, picnics, and parties, as the foil doubles as a serving wrap. For storage, allow the kababs to cool completely before refrigerating. Store them in their foil wrapping or transfer to an airtight container to preserve freshness. Properly stored, they last up to 3 days in the fridge. For longer storage, freeze the foil-wrapped kababs in a freezer-safe bag; they can be reheated directly in the oven without thawing. Always ensure reheating is thorough to maintain both taste and safety. For video: Foil-wrapped kababs Share its first Cooksnap! Foil-wrapped kababs are a delicious and practical way to enjoy juicy, flavourful meat or vegetable skewers. Wrapping them in foil locks in moisture, ensuring the kababs cook evenly while staying tender and aromatic. This method also prevents the spices and marinades from drying out or burning, giving each bite a smoky yet succulent taste. Whether grilled, baked, fried, or cooked on a stovetop, foil creates a natural seal that enhances flavour and makes cleanup effortless. It is especially useful for outdoor cooking, picnics, and parties, as the foil doubles as a serving wrap. For storage, allow the kababs to cool completely before refrigerating. Store them in their foil wrapping or transfer to an airtight container to preserve freshness. Properly stored, they last up to 3 days in the fridge. For longer storage, freeze the foil-wrapped kababs in a freezer-safe bag; they can be reheated directly in the oven without thawing. Always ensure reheating is thorough to maintain both taste and safety. For video: Foil-wrapped kababs are a delicious and practical way to enjoy juicy, flavourful meat or vegetable skewers. Wrapping them in foil locks in moisture, ensuring the kababs cook evenly while staying tender and aromatic. This method also prevents the spices and marinades from drying out or burning, giving each bite a smoky yet succulent taste. Whether grilled, baked, fried, or cooked on a stovetop, foil creates a natural seal that enhances flavour and makes cleanup effortless. It is especially useful for outdoor cooking, picnics, and parties, as the foil doubles as a serving wrap. For storage, allow the kababs to cool completely before refrigerating. Store them in their foil wrapping or transfer to an airtight container to preserve freshness. Properly stored, they last up to 3 days in the fridge. For longer storage, freeze the foil-wrapped kababs in a freezer-safe bag; they can be reheated directly in the oven without thawing. Always ensure reheating is thorough to maintain both taste and safety. For video: Cooking Instructions 45 minutes 1 In a bowl add the ground chicken, spices, ginger garlic paste, ghee, corn starch. 2 Grate the boiled eggs, cilantro and knead well. 3 Place a foil in the middle and place the coal. 4 Pour a few drops of oil and cover for 3 minutes. Remove the coal. 5 With greased hands, make small oval kababs. Wrap the kababs in foil like a toffee. 6 Heat oil in a wok and fry the kababs for 10 minutes. 7 Remove and once cold to handle, unwrap and serve. 1 In a bowl add the ground chicken, spices, ginger garlic paste, ghee, corn starch. 1 In a bowl add the ground chicken, spices, ginger garlic paste, ghee, corn starch. 2 Grate the boiled eggs, cilantro and knead well. 2 Grate the boiled eggs, cilantro and knead well. 3 Place a foil in the middle and place the coal. 3 Place a foil in the middle and place the coal. 4 Pour a few drops of oil and cover for 3 minutes. Remove the coal. 4 Pour a few drops of oil and cover for 3 minutes. Remove the coal. 5 With greased hands, make small oval kababs. Wrap the kababs in foil like a toffee. 5 With greased hands, make small oval kababs. Wrap the kababs in foil like a toffee. 6 Heat oil in a wok and fry the kababs for 10 minutes. 6 Heat oil in a wok and fry the kababs for 10 minutes. 7 Remove and once cold to handle, unwrap and serve. 7 Remove and once cold to handle, unwrap and serve. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 18, 2025 01:43 Canada Comments Similar Recipes Chicken malai kababs Chicken malai kababs Chicken malai kababs are deliciously soft and juicy that they literally melt in your mouth. They are rich and creamy due to the fusion of cream and cheese. #iwg Shameena Parveen Chapli kabab Chapli kabab Today I am sharing the recipe of chapli kabab by one of my favourite chefs, the late Chef Zakir. I used to watch his cooking shows and learned a lot. Chef Zakir was an expert on Pakistani cuisine as well as international cuisine. He passed away in April of this year. Chapli kabab are thin ground beef patties made with aromatics and spices. Unlike your usual grilled kababs, Chapli Kababs are fried so they’re browned on the outside and tender on the inside. Chapli Kabab have a unique flavour, with ingredients like dried pomegranate seeds (anardana) to lend them a slight tang and coarsely ground coriander to enhance their already crispy exterior. Authentic Chapli Kababs are typically a medium to large flat patty, weighing around 75-100 grams per piece. They are typically about 1-2 inches in thickness. One of the characteristic features of Peshawari Chapli Kebab is its traditional cooking technique, which involves shallow (almost deep) frying the kebabs in a pan rather than grilling them. The name “chapli” is derived from the Pahto word “chaprikh/chaplet” which means “flat” and alludes to the flat, round and flattened shape of the kabab. Originally a delicacy in Khyber Pakhtunkhwa province of Pakistan, in the city of Peshawar, they are now a popular street food and restaurant favourite throughout Pakistan. The dish’s rich history and unique flavor profile make it a favorite among food enthusiasts looking to experience the traditional flavors of the region. #june2026 Sarvat Hanif Aloo gosht Aloo gosht Aloo gosht often triggers nostalgia for home and mothers because it’s more than just a dish—it’s an emotional memory served on a plate. Childhood comfort – Many people grew up eating aloo gosht as a weekend or special meal, often when the whole family sat together. The familiar aroma of simmering meat, potatoes, and spices instantly takes you back to those moments. Every mom has her own way of making aloo gosht—whether it’s how she browns the onions, balances the spices, or lets it cook slowly until the potatoes soak up the gravy. That unique taste is tied to her care and effort, something no restaurant can fully replicate. The warmth of the kitchen, the clatter of utensils, the smell drifting through the house—it all becomes part of the memory. The dish isn’t just food; it’s love, safety, and belonging. It’s why even as adults, one whiff of aloo gosht can feel like stepping back into your mother’s kitchen. Sarvat Hanif Chicken curry Chicken curry A yummy curry,that is mouth watering and easy to make.Chicken is really liked by everyone in my family.So i keep trying different variations.This is my all time favourite curry,goes well with steamed rice as well as roti. Yummy Tummy Potato Foil Packets Potato Foil Packets I've been making these for so many years and I wanted to finally add them to my recipe collection. 😎 In the summer we grill them and in the winter we put them in the oven! 👏 There's a lot of versatility with this recipe as you can add in seasonal ingredients or whatever you have on hand. 👌👍👍 Makes a perfect side dish & You could even add in your favorite meats and make it a whole meal wrapped in one packet! Yum! Chef Mommy Nessa Chicken cheese lollipops Chicken cheese lollipops The classic chicken lollipops are a perfect combination of chicken along with a mix of spices and herbs. It is known for its authentic flavours and mix of ingredients that together blend well and gives an unforgettable experience. Filled with herbs, cheese and spices, these crispy chicken cheese lollipops are exploding with deliciousness! Fun to eat for kids and adults alike, these chicken cheese lollipops are easy to make in just under an hour. Just add all the ingredients in a food processor and blend. Form oval patties, insert lollipop sticks in each and fry. Since Hubby dear does not like breaded version, I just air fried them. You can proceed with the standard breading procedure—flour, egg and breadcrumbs, and deep fry till golden. The chicken is perfectly blended with various herbs and spices. You can serve it as an appetizer for iftar. The chicken cheese lollipops also make an extremely good for iftari and an ideal option for tiffin or lunch boxes. Serve it to your family or guests and see how much they’d love it. You can even amp up the texture and flavour by pairing it with a garlic-flavoured cheese sauce. Sarvat Hanif Aloo chana chaat Aloo chana chaat Aloo chana chaat recipe with step by step photos. This is a spicy, tangy, sweet chaat made with boiled potatoes, white chickpeas, onion, tomato, spices and various chutneys. It makes for a filling and healthy snack that you can have any time of the day The ingredients used in this recipe are super simple pantry staples but the flavour is such that it will make you finish the whole bowl in minutes. It’s also immensely adaptable so if you don’t have one of the ingredients just skip or substitute for something else. Sarvat Hanif Meat-Wrapped Soft-Boiled Eggs for Bentos Meat-Wrapped Soft-Boiled Eggs for Bentos I thought that meat-wrapped eggs might be as good as meat wrapped onigiri, so I gave them a try. They were really good! They were great in a bento! (Only use very fresh eggs.) If you don't flour the eggs twice at Steps 2 and 4, the meat will come off them. I recommend using large pieces of thinly sliced beef such as sukiyaki beef. If you have small pieces, try squeezing them tightly on the eggs as if you are making onigiri (rice balls) to make them stick. For 2 to 3 servings. Recipe by Ponie cookpad.japan Chicken malai kababs Chicken malai kababs Chicken malai kababs are deliciously soft and juicy that they literally melt in your mouth. They are rich and creamy due to the fusion of cream and cheese. #iwg Shameena Parveen Chicken malai kababs Chicken malai kababs Chicken malai kababs are deliciously soft and juicy that they literally melt in your mouth. They are rich and creamy due to the fusion of cream and cheese. #iwg Shameena Parveen Chapli kabab Chapli kabab Today I am sharing the recipe of chapli kabab by one of my favourite chefs, the late Chef Zakir. I used to watch his cooking shows and learned a lot. Chef Zakir was an expert on Pakistani cuisine as well as international cuisine. He passed away in April of this year. Chapli kabab are thin ground beef patties made with aromatics and spices. Unlike your usual grilled kababs, Chapli Kababs are fried so they’re browned on the outside and tender on the inside. Chapli Kabab have a unique flavour, with ingredients like dried pomegranate seeds (anardana) to lend them a slight tang and coarsely ground coriander to enhance their already crispy exterior. Authentic Chapli Kababs are typically a medium to large flat patty, weighing around 75-100 grams per piece. They are typically about 1-2 inches in thickness. One of the characteristic features of Peshawari Chapli Kebab is its traditional cooking technique, which involves shallow (almost deep) frying the kebabs in a pan rather than grilling them. The name “chapli” is derived from the Pahto word “chaprikh/chaplet” which means “flat” and alludes to the flat, round and flattened shape of the kabab. Originally a delicacy in Khyber Pakhtunkhwa province of Pakistan, in the city of Peshawar, they are now a popular street food and restaurant favourite throughout Pakistan. The dish’s rich history and unique flavor profile make it a favorite among food enthusiasts looking to experience the traditional flavors of the region. #june2026 Sarvat Hanif Chapli kabab Chapli kabab Today I am sharing the recipe of chapli kabab by one of my favourite chefs, the late Chef Zakir. I used to watch his cooking shows and learned a lot. Chef Zakir was an expert on Pakistani cuisine as well as international cuisine. He passed away in April of this year. Chapli kabab are thin ground beef patties made with aromatics and spices. Unlike your usual grilled kababs, Chapli Kababs are fried so they’re browned on the outside and tender on the inside. Chapli Kabab have a unique flavour, with ingredients like dried pomegranate seeds (anardana) to lend them a slight tang and coarsely ground coriander to enhance their already crispy exterior. Authentic Chapli Kababs are typically a medium to large flat patty, weighing around 75-100 grams per piece. They are typically about 1-2 inches in thickness. One of the characteristic features of Peshawari Chapli Kebab is its traditional cooking technique, which involves shallow (almost deep) frying the kebabs in a pan rather than grilling them. The name “chapli” is derived from the Pahto word “chaprikh/chaplet” which means “flat” and alludes to the flat, round and flattened shape of the kabab. Originally a delicacy in Khyber Pakhtunkhwa province of Pakistan, in the city of Peshawar, they are now a popular street food and restaurant favourite throughout Pakistan. The dish’s rich history and unique flavor profile make it a favorite among food enthusiasts looking to experience the traditional flavors of the region. #june2026 Sarvat Hanif Aloo gosht Aloo gosht Aloo gosht often triggers nostalgia for home and mothers because it’s more than just a dish—it’s an emotional memory served on a plate. Childhood comfort – Many people grew up eating aloo gosht as a weekend or special meal, often when the whole family sat together. The familiar aroma of simmering meat, potatoes, and spices instantly takes you back to those moments. Every mom has her own way of making aloo gosht—whether it’s how she browns the onions, balances the spices, or lets it cook slowly until the potatoes soak up the gravy. That unique taste is tied to her care and effort, something no restaurant can fully replicate. The warmth of the kitchen, the clatter of utensils, the smell drifting through the house—it all becomes part of the memory. The dish isn’t just food; it’s love, safety, and belonging. It’s why even as adults, one whiff of aloo gosht can feel like stepping back into your mother’s kitchen. Sarvat Hanif Aloo gosht Aloo gosht Aloo gosht often triggers nostalgia for home and mothers because it’s more than just a dish—it’s an emotional memory served on a plate. Childhood comfort – Many people grew up eating aloo gosht as a weekend or special meal, often when the whole family sat together. The familiar aroma of simmering meat, potatoes, and spices instantly takes you back to those moments. Every mom has her own way of making aloo gosht—whether it’s how she browns the onions, balances the spices, or lets it cook slowly until the potatoes soak up the gravy. That unique taste is tied to her care and effort, something no restaurant can fully replicate. The warmth of the kitchen, the clatter of utensils, the smell drifting through the house—it all becomes part of the memory. The dish isn’t just food; it’s love, safety, and belonging. It’s why even as adults, one whiff of aloo gosht can feel like stepping back into your mother’s kitchen. Sarvat Hanif Chicken curry Chicken curry A yummy curry,that is mouth watering and easy to make.Chicken is really liked by everyone in my family.So i keep trying different variations.This is my all time favourite curry,goes well with steamed rice as well as roti. Yummy Tummy Chicken curry Chicken curry A yummy curry,that is mouth watering and easy to make.Chicken is really liked by everyone in my family.So i keep trying different variations.This is my all time favourite curry,goes well with steamed rice as well as roti. Yummy Tummy Potato Foil Packets Potato Foil Packets I've been making these for so many years and I wanted to finally add them to my recipe collection. 😎 In the summer we grill them and in the winter we put them in the oven! 👏 There's a lot of versatility with this recipe as you can add in seasonal ingredients or whatever you have on hand. 👌👍👍 Makes a perfect side dish & You could even add in your favorite meats and make it a whole meal wrapped in one packet! Yum! Chef Mommy Nessa Potato Foil Packets Potato Foil Packets I've been making these for so many years and I wanted to finally add them to my recipe collection. 😎 In the summer we grill them and in the winter we put them in the oven! 👏 There's a lot of versatility with this recipe as you can add in seasonal ingredients or whatever you have on hand. 👌👍👍 Makes a perfect side dish & You could even add in your favorite meats and make it a whole meal wrapped in one packet! Yum! Chef Mommy Nessa Chicken cheese lollipops Chicken cheese lollipops The classic chicken lollipops are a perfect combination of chicken along with a mix of spices and herbs. It is known for its authentic flavours and mix of ingredients that together blend well and gives an unforgettable experience. Filled with herbs, cheese and spices, these crispy chicken cheese lollipops are exploding with deliciousness! Fun to eat for kids and adults alike, these chicken cheese lollipops are easy to make in just under an hour. Just add all the ingredients in a food processor and blend. Form oval patties, insert lollipop sticks in each and fry. Since Hubby dear does not like breaded version, I just air fried them. You can proceed with the standard breading procedure—flour, egg and breadcrumbs, and deep fry till golden. The chicken is perfectly blended with various herbs and spices. You can serve it as an appetizer for iftar. The chicken cheese lollipops also make an extremely good for iftari and an ideal option for tiffin or lunch boxes. Serve it to your family or guests and see how much they’d love it. You can even amp up the texture and flavour by pairing it with a garlic-flavoured cheese sauce. Sarvat Hanif Chicken cheese lollipops Chicken cheese lollipops The classic chicken lollipops are a perfect combination of chicken along with a mix of spices and herbs. It is known for its authentic flavours and mix of ingredients that together blend well and gives an unforgettable experience. Filled with herbs, cheese and spices, these crispy chicken cheese lollipops are exploding with deliciousness! Fun to eat for kids and adults alike, these chicken cheese lollipops are easy to make in just under an hour. Just add all the ingredients in a food processor and blend. Form oval patties, insert lollipop sticks in each and fry. Since Hubby dear does not like breaded version, I just air fried them. You can proceed with the standard breading procedure—flour, egg and breadcrumbs, and deep fry till golden. The chicken is perfectly blended with various herbs and spices. You can serve it as an appetizer for iftar. The chicken cheese lollipops also make an extremely good for iftari and an ideal option for tiffin or lunch boxes. Serve it to your family or guests and see how much they’d love it. You can even amp up the texture and flavour by pairing it with a garlic-flavoured cheese sauce. Sarvat Hanif Aloo chana chaat Aloo chana chaat Aloo chana chaat recipe with step by step photos. This is a spicy, tangy, sweet chaat made with boiled potatoes, white chickpeas, onion, tomato, spices and various chutneys. It makes for a filling and healthy snack that you can have any time of the day The ingredients used in this recipe are super simple pantry staples but the flavour is such that it will make you finish the whole bowl in minutes. It’s also immensely adaptable so if you don’t have one of the ingredients just skip or substitute for something else. Sarvat Hanif Aloo chana chaat Aloo chana chaat Aloo chana chaat recipe with step by step photos. This is a spicy, tangy, sweet chaat made with boiled potatoes, white chickpeas, onion, tomato, spices and various chutneys. It makes for a filling and healthy snack that you can have any time of the day The ingredients used in this recipe are super simple pantry staples but the flavour is such that it will make you finish the whole bowl in minutes. It’s also immensely adaptable so if you don’t have one of the ingredients just skip or substitute for something else. Sarvat Hanif Meat-Wrapped Soft-Boiled Eggs for Bentos Meat-Wrapped Soft-Boiled Eggs for Bentos I thought that meat-wrapped eggs might be as good as meat wrapped onigiri, so I gave them a try. They were really good! They were great in a bento! (Only use very fresh eggs.) If you don't flour the eggs twice at Steps 2 and 4, the meat will come off them. I recommend using large pieces of thinly sliced beef such as sukiyaki beef. If you have small pieces, try squeezing them tightly on the eggs as if you are making onigiri (rice balls) to make them stick. For 2 to 3 servings. Recipe by Ponie cookpad.japan Meat-Wrapped Soft-Boiled Eggs for Bentos Meat-Wrapped Soft-Boiled Eggs for Bentos I thought that meat-wrapped eggs might be as good as meat wrapped onigiri, so I gave them a try. They were really good! They were great in a bento! (Only use very fresh eggs.) If you don't flour the eggs twice at Steps 2 and 4, the meat will come off them. I recommend using large pieces of thinly sliced beef such as sukiyaki beef. If you have small pieces, try squeezing them tightly on the eggs as if you are making onigiri (rice balls) to make them stick. For 2 to 3 servings. 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