Minced Chicken Kebabs

Ingredients

• 1.5 lb Boneless chicken thighs (Finely minced)
• 0.5 lb Boneless chicken breast (Finely minced)
• Salt (To taste)
• 1 tsp Black pepper
• 5 Garlic (5-6 cloves, finely minced)
• 1 tbsp Fresh parsley (Freshly minced)
• 1 Onion (Medium; finely chopped, with excess water squeezed out)
• 2 Green chilies (2-4 chilies, finely chopped)
• 1 tbsp Red chili flakes
• 1 tsp Red chili powder
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Ground cumin seeds
• 1 tbsp Ground coriander seeds
• Oil (For frying or grilling)

Steps

1. 1

   Place the finely minced chicken thighs and chicken breast in a large mixing bowl. Add the salt, black pepper, minced garlic, parsley, chopped onion, green chilies, red chili flakes, red chili powder, garlic powder, onion powder, ground cumin, and ground coriander.

2. 2

   Mix the chicken mixture thoroughly for 8-10 minutes, until it becomes sticky. Make sure the chicken mince and onion contain no excess water, as excess moisture can cause the kebabs to break apart.

3. 3

   Cover and refrigerate the kebab mixture for 2 hours.

4. 4

   Once chilled, shape the mixture into long kebab shapes on skewers.

5. 5

   Coat a grill or pan with oil as needed, then cook the kebabs over medium heat for 8-10 minutes, turning them during cooking so they cook on all sides.

6. 6

   Serve the minced chicken kebabs with Persian saffron cranberry rice, Shirazi salad, and garlic sauce.

Notes

The saffron cranberry rice recipe is provided in the creator's next reel. The source does not specify the exact amount of oil, the number of kebabs, or whether skewers should be soaked.

Nutrition per serving

• main
• chicken
• kebabs
• grilled
• pan-fried
• Middle Eastern
• high-protein
• make-ahead