Chicken kebabs are a staple for me in the month of Ramadan. They take so little effort and are such a delicious addition to any meal. Perfect with flatbread, in a salad, or with some rice.
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I know many people like to make theirs with cut-up chicken breast, however, I prefer to use minced chicken. It is just so much quicker.
This recipe is pretty simple. It is just a matter of combining the chicken with the herbs, spices, lemon juice and an egg to bind it; then you just leave it to chill in the fridge for a couple of hours before shaping and grilling.
For herbs, I am using fresh coriander and parsley. Mint is also a great addition, but as my husband isn’t a fan of it, I tend to leave that out. I like to combine the herbs with an onion and some garlic and mince it very finely using a food chopper or a processor. You can also do this step by hand, but make sure to mince everything very finely. If you are using fresh ginger make sure to finely chop that too or to grate it. Personally, I prefer to use ginger paste, again this is just to make my life easier.
As for spices I keep it simple. Cumin, chilli flakes, coriander powder, garam masala and a pinch of chilli powder if you like your food extra spicy.
These chicken kebabs are perfect for a summer bbq or for a make-ahead lunch. Drizzle them with some homemade tahini for extra flavour.
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Easy and Tasty Chicken Kebabs
Equipment
- Food Chopper
- Griddle Pan
Ingredients
- 400 g Minced Chicken
- 1 Brown Onion
- 4 Garlic Cloves
- 1/2 tsp Ginger Paste
- 20 g Fresh Parsley
- 30 g Fresh Coriander
- 1/2 tsp Cumin Powder
- 1/4 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Chilli Flakes
- 10 ml Lemon Juice
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 Egg Beaten
- 2 tbsp Breadcrumbs As needed
- Oil for frying
Instructions
- Finely chop the onion, garlic, and herbs
- In a large bowl combine all the ingredients, apart from the breadcrumbs, egg and oil
- Using your hands, make sure everything is combined and then start gradually adding the egg in
- Stop adding the egg once your mixture starts becoming sticky and you can shape it with your hand
- If your mixture is too soft, gradually add breadcrumbs in
- Once you have your desired consistency, cover the bowl and leave the mixture in the fridge to chill for about 2 hours
- Shape your kebabs into logs using your hands. If using skewers you can shape the meat around them.
- Heat a griddle pan and brush it some oil before grilling your kebabs until golden brown, making sure to flip them halfway through. This should take about 10 minutes.
- Enjoy your freshly made chicken kebabs, with some flatbread and salad
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