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chicken kebabs ramadan

Chicken Kebabs

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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Course: Dinner
Cuisine: Indian, Mediterranean
Keyword: kebabs
Servings: 5 people

Ingredients

  • 500 g chicken mince
  • 1 red onion
  • 1 orange peppers
  • 5 cloves of garlic
  • 3 red chillis
  • handful of coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1 tablespoons garlic powder
  • 1 tablespoons onion powder
  • salt to taste
  • 2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • 1 egg
  • 4 tablespoons of breadcrumbs
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste

Instructions

  • Begin finely chopping the onion and pepper and then placing in a tea towel to squeeze out the excess moisture. This is extremely important as excess water in the chicken mixture can prevent you from shaping the kebabs well. Add directly from the teatowel to the chicken mince in a large bowl.
  • Finely chop the garlic and chilli and add these to the chicken mince (500g of chicken mince!)
  • Add the dry seasonings: garlic powder, paprika powder, turmeric, onion powder, salt, coriander powder, cumin powder. Followed by the ginger and garlic paste. Crack in 1 egg and add the breadcrumbs.
  • Throughly combine all the seasoning with the chicken mince. Once throughly combined (I recommend doing it by hand with a pair of gloves) pop in the fridge to marinate overnight but most days I only marinate for about 2 hours. The longer the marination time, the better the flavour will be.
  • Lightly grease your hands with some oil before shaping them into round chicken kebabs.
  • Pan fry with some rapeseed oil for about 4-5 minutes on each side and until golden brown. Alternatively you can bake in the oven or air-fry them too!