The aim of the current study was to prepare and optimize spent hen chicken Kababs treated with dietary fibers and to assess their storage stability. In this study chicken Kababs were prepared by utilizing two dietary fibers at the levels of 4%, 8% and 12% for orange extract and mosambi extract for replacement of lean meat. The control was prepared in a similar manner except that spent hen meat was substituted by quantity of broiler meat. Six trials were conducted for each level to select the best one for each dietary fiber based on sensory attributes. The vacuum packaged products showed a significantly lower total plate counts than aerobic packaged product throughout the observation period. Microbiological studies revealed that vacuum and aerobic packaged products showed significant increase in total plate counts with the advancement of storage period.