Minced Chicken Kebabs with Fresh Chopped Salad

Ingredients

• 1.5 lb boneless skinless chicken thighs (Finely minced)
• 1 lb boneless skinless chicken breast (Finely minced)
• salt (To taste, for the kebab mixture)
• 1 tsp black pepper
• 5 garlic (Use 5–6 cloves; finely minced)
• 1 tbsp fresh parsley (Minced)
• 1 onion (Medium; finely chopped, with excess water squeezed out)
• 2 green chilies (Use 2–4; 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
• paprika (Named in the method but no quantity is provided)
• oil (For frying; amount not specified)
• 1 red onion (For the salad)
• 2 tomatoes (For the salad)
• 1 large cucumber (For the salad)
• 1 fresh lemon juice (Juice of 1 fresh lemon)
• mint (Fresh; amount not specified)
• fresh coriander (Amount not specified)
• salt (To taste, for the salad)
• olive oil (Amount not specified)

Steps

1. 1

   Prepare the chicken mixture by ensuring the minced chicken and chopped onion contain no excess water; the source notes that excess moisture can cause the kebabs to break apart.

2. 2

   In a large mixing bowl, combine the minced chicken thighs, minced chicken breast, salt, black pepper, paprika, minced garlic, parsley, chopped onion, green chilies, red chili flakes, red chili powder, garlic powder, onion powder, ground cumin seeds, and ground coriander seeds.

3. 3

   Mix the chicken mixture thoroughly for 8–10 minutes, until it becomes sticky.

4. 4

   Cover and refrigerate the kebab mixture for 2 hours.

5. 5

   Once chilled, shape the mixture into long kebabs on skewers.

6. 6

   Cook the kebabs on a grill or pan-fry them in oil over medium heat for 8–10 minutes, flipping them during cooking so they cook on both sides.

7. 7

   Prepare the salad by dicing the cucumber and tomatoes into small, approximately equal-sized cubes.

8. 8

   Dice the red onion into small cubes and soak it in water for 10 minutes.

9. 9

   Add the cucumber, tomatoes, soaked onion, mint, and fresh coriander to a bowl. Pour over the olive oil and lemon juice, then season with salt.

10. 10

    Mix the salad together and let it sit for 10–15 minutes before serving.

Notes

The post title mentions saffron rice, but no saffron rice ingredients or method are provided, so it has not been reconstructed. The method mentions paprika, although paprika is omitted from the ingredient list and no quantity is given. The amount of frying oil, mint, fresh coriander, salad salt, and olive oil is also unspecified.

Nutrition per serving

• main
• chicken
• kebabs
• grilled
• pan-fried
• salad
• high-protein
• Middle Eastern-inspired