These Ground Chicken Kebabs are simply delicious! They can be made ahead of time and served as an appetizer or with rice/bread as a main meal! Easy peasy.
Kebabs are a common component of Middle Eastern dishes and are usually made with grilled lamb. Although other meats such as chicken, beef and even sea food can also be used, lamb is usually the meat of choice used in kebabs. Today however, I’ll be sharing a Ground Chicken Kebab recipe with you, its healthier, (cheaper) and still tastes absolutely delicious!
When I was younger, my eldest sister used to take me on days out with her friends. My mother was quite strict and I wasn’t really allowed to meet up with my friends outside of school at that age. Nonetheless, I didn’t mind too much and I recall feeling like the coolest kid ever, because ‘I got to chill with the older, way cooler girls who were friends with my sister’. I recall going out shopping, to the park and to each other’s houses. BUT I mostly remember the FOOD. I was quite a picky eater during my childhood and my mother always had a difficult time trying to get me to finish my meals.
My sisters best friend Rima was from Lebanon and whenever we would go to her house she would serve the most decadent, aromatic and succulent dishes ever! But best of all… there were SOO MANY DISHES TO CHOOSE FROM! For me it was food heaven and a rare occasion where I could not wait to dig in to the food! In particular, I remember always looking forward to dessert (of course) and the home made kebabs with aromatic rice! I didn’t know what spices were in the kebabs, but it was different to the South Asian spices I was more accustomed to tasting at home.
I was recently experimenting with an old Ground Chicken Kebab recipe of mine, but I altered the recipe slightly by mixing Middle Eastern spices with South Asian ones in the hope that they might just taste like the kebabs that I would so eagerly look forward to having during my younger years! Unsurprisingly, they didn’t turn out exactly like I had anticipated, but they still tasted mouth wateringly delicious! I was surprised at how well the flavours combined and the ground chicken, which can often be found to be quite bland, was packed full of flavour!
You can serve these light kebabs on their own as an appetizer, as a main dish served with rice or bread and best of all, they can be made in advance. Great for when your entertaining!
- 24oz ground/mince chicken breast (680g)
- 1 medium onion, finely chopped (140g)
- 1-inch piece fresh ginger, minced
- ⅔ cup fresh cilantro, chopped (40g)
- 2 tea spoons kabsa masala powder
- 2 tea spoons curry powder
- 1 tea spoon garam masala powder
- 1 tea spoon coriander powder
- 1 tea spoon turmeric powder
- 1 tea spoon cumin powder
- 1 ½ tea spoons salt
- 3 table spoons vegetable/sunflower oil
- 4 green chillies, chopped (10g)
- COMBINE all of the ingredients, but only 2 table spoon of oil together in a large bowl.
- FORM the meat into equal size balls (approximately 18). Each ball should have around 2 tablespoons of filling.
- PRESS the balls into round patties between the palm of your hands.
- ADD 1 table spoon of oil into a large non-stick frying pan and heat the oil over a medium heat.
- COOK the kebabs over a low heat for 12 minutes on one side and a further 12 minutes on the other side.
- SERVE 3-4 kebabs with warm rice and a wedge of lime.