Easy Chicken Mince Kebab Food

CHICKEN KAFTA

Steps:

• Place the ground chicken, parsley, onions, garlic and spices all in a large bowl. Use your hands to combine until the mixture is well blended. It will feel a little sticky, but that's fine.
• Form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.
• Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, until the chicken is fully cooked.
• Serve hot off the grill with your choice of side.

EASY CHICKEN MINCE KEBAB RECIPE

Steps:

• Heat oil in a pan, add in onions, green chillies and salt. Cook till light brown.
• Add in ginger garlic paste and saute for a min.
• Now add in all spice powders and mix well.
• Add in coriander leaves and mix well.
• Pour this masala into minced chicken and mix really well.Add in lemon juice and mix.
• Cover and let this marinate for 30 mins.
• Wet your hands, take small portion from the mix and shape into balls or log.
• Heat oil for shallow frying.Pan fry it in hot oil till golden.
• Drain and serve hot.

SPICY CHICKEN KEBABS

Steps:

• Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
• Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

CHICKEN KEBABS

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.