These delicious Kebabs are my go to when my family is wanting to eat something healthy and I am looking to make something that is easy. These are great because I just take out a portion of the mix before adding the green chilis and they become toddler friendly.
Chicken Kebabs
Bright and herby Chicken Kebabs that can be served with brown rice or stuffed inside whole wheat pita pockets for a light and healthy dinner.
Ingredients
- 1 pack of ground chicken
- 6 cloves of Garlic
- 1 inch piece of ginger
- 6 Thai Chilis
- Handful of Cilantro
- Handful of Mint
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- Salt to taste
- 1 Egg
- Oil for cooking
Instructions
- In a small chopper, pulse garlic cloves, ginger, cilantro and mint until it has a very fine chop to it.
- Slice your Thai Chilis into thin circles.
- Put ground chicken in a large mixing bowl.
- Add salt, ground cumin, ground coriander, chopped garlic, ginger, cilantro, mint, egg, Thai Chilis (you can wait to add these till the end if you need to separate a non spicy portion).
- Mix the mixture vigorously with your fingers in circular motions until it is well combined. Unlike ground meat for burgers you want to over mix this a little.
- Form oblong, cylinder like shapes with half cup of mixture per kebab.
- With just a little bit of oil, cook the kebabs on all sides until they are brown and cooked all the way through.
- Serve warm or room temperature with lemon on the side.
Notes
When mixing the ground chicken, be a bit aggressive it makes the kebabs hold better. I know this goes against everything we are normally taught but it really does help the texture.
You can refrigerate the mix for up to 2 days before you make the kebabs if need be.
You can form your kebabs and freeze them on a baking sheet before transferring them to a zip lock bag.
Make sure everything is chopped fine, you dont want large pieces.
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