The Juiciest Chicken Kebabs

Ingredients

• 600 g minced chicken thighs (can use boneless chicken and mince it yourself)
• 1 red onion (finely chopped)
• parsley (fresh, finely chopped)
• 1 green chilli (finely chopped)
• 1 sweet red pepper (finely diced)
• 0.5 cup cherry tomatoes (finely chopped)
• 1 tbsp ginger garlic paste
• 1.5 tbsp kebab spice (1-2 tbsp; use a standard kebab or tandoori spice blend)
• 2 tbsp gram flour (besan)
• 2 tbsp olive oil (plus extra for frying)
• salt (to taste)

Steps

1. 1

   Finely chop the red onion, parsley, green chilli, sweet red pepper, and cherry tomatoes.

2. 2

   In a large mixing bowl, combine the 600g minced chicken thighs with the chopped vegetables.

3. 3

   Add 1 tablespoon of ginger garlic paste, 1-2 tablespoons of kebab spice, 2 tablespoons of gram flour, 2 tablespoons of olive oil, and salt to taste.

4. 4

   Mix the ingredients thoroughly by hand until the spices and vegetables are evenly distributed through the meat.

5. 5

   Take a portion of the mixture and shape it into a kebab (either long cylinders or flat patties). Repeat with the remaining mixture.

6. 6

   Heat a splash of olive oil in a frying pan over medium heat.

7. 7

   Place the kebabs in the pan and cook for 5-7 minutes per side, or until they are golden brown on the outside and cooked through to an internal temperature of 165°F (74°C).

8. 8

   Serve hot with a fresh salad or as a starter.

Notes

You can use boneless chicken breasts if preferred, but chicken thighs provide a juicier result. If the mixture is too wet to shape, add an extra tablespoon of gram flour.

Nutrition per serving

• main
• appetizer
• chicken
• kebab
• halal
• ramadan
• high-protein
• pan-fried