They had ground chicken on sale for $1.00 for a pound, so we bought a package not knowing what we were going to do with it. Now that I am trying to clear out our freezer prior to our move to Oregon I was faced with coming up with something. I thought that making Chicken Kababs would be a good way to go so I make some last night. They turned out very well and I would definitely make them again. So I want to share the recipe with you. The recipe I found on the internet was scaled for 2 pounds of ground chicken, so I adjusted quantities for 1 pound instead. I got 8 kababs out of 1 pound and I would say it would easily be more than enough for 2 people.
I also attempted making Baba Ganoush. It was less successful. I want to try it again though. I just can’t stand the flavor of raw garlic. I tried “roasting” the garlic in the microwave with a bit of olive oil, but it just made it crunchy and it still tasted raw. I’ll let you know when I get that worked out….
I suggest making a yogurt and cucumber sauce to go with the kababs.
| Serves: 2 |
Chicken Kababs |
INGREDIENTS
1 pound, ground chicken
1 jalapeno chili pepper – finely chopped
2 tablespoons, chopped cilantro
2 teaspoons, ground coriander
2 teaspoons, cumin powder
1 teaspoon, curry powder
1/2 teaspoon, red chili flakes
1 teaspoon, kosher salt
1/2 cup, panko
1/2 teaspoon, chili garlic paste
1/2 lemon – juiced
1/2 large, onion – grated
METHOD
- Mix all the ingredients (reserving half of the lemon juice) in a bowl
- Preheat oven to high broil
- Place kababs on non-stick foil on a cookie sheet and broil for 8 minutes on one side, flip over and five minutes on the other side
- Test the internal temperature of the kababs to register 160 degrees
- Sprinkle additional lemon juice over the top
