25 August, 2017
Chicken Keema Kebabs
Chicken Keema Kebabs
Makes: 4 large, 8 midi or 12 mini kebabs
Ingredients:
- 500g chicken mince
- 1/2 small onion, grated
- 2 garlic cloves, finely grated
- 1 teaspoon freshly grated ginger
- 1 small green chilli, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon garam masala
Method:
- Place 4/8 full length or 12 short wooden skewers into a bowl of water so they are fully submerged and allow them to soak
- Place all ingredients into a mixing bowl and massage the mixture through your finger tips until well combined
- Divide the mixture into even size portions 4, 8 or 12
- Flatten the portion into a rectangle and place the wooden skewer in the middle
- Wrap the chicken mixture fully around compacting into an even size, a square shape will allow for even cooking
- Place the prepare skewers gently on a silicon mat of a plate lined within baking paper into the freezer for 15-20 minutes. Chicken mince is very soft and this important step will make the cooking process easier in retaining the Kebabs shape
- Preheat the oven to 180 degrees Celsius
- Bake then latke kebabs for 15 minutes, midi Kebabs for 12 minutes and mini Kebabs for 9 minutes
- Transfer to a hot heavy based frying pan that has been sprayed with cooking spray to brown the outsides.
- Serve with your choice of salad or vegetables
Nutritional Value per mini Kebab:
- Calories: 68
- Total fat: 2.9g
- Total carbohydrates: 1.6g
- Sugars: 0.1g
- Protein: 8.1g
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 6 months.
- Picture shown is a mini Keema Kebab.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.g