Grilled Chicken Kabobs
Ingredients:
- ground chicken thighs - 1 lb
- medium yellow onion - 1, finely chopped
- garlic - 3 cloves, finely chopped
- fresh cilantro - 1/4 cup, finely chopped
- lime juice - 1 tablespoon
- paprika - 1/2 teaspoon
- turmeric - 1 teaspoon
- red chili flakes - 1 teaspoon, or to taste
- ground cumin - 1/2 teaspoon
- ground coriander - 1/2 teaspoon
- salt - 1 teaspoon, or to taste
- peanut oil - for brushing
Instructions:
In a medium bowl combine all the ingredients except for the peanut oil. Mix gently until well blended. Refrigerate the mixture for 1 hour. You can keep it in a fridge up to 24 hours, depends on when you are planning to cook your kabobs. Refrigerating the meat will make it much easier to shape onto a skewer without falling apart. Wet hands with cold water and form 6 sausage-like cylinders on a lightly oiled baking pan or tray. Press skewer into chicken mixture and form the meat around it. Repeat with the remaining meat. Place skewered chicken in a freezer for 15-20 minutes while preparing a grill. Brush cold kabobs with peanut oil and grill until cooked throughout, about 8 to 10 minutes per side. Serve with fresh salad, grilled pita bread and Tamarind date chutney.
These kabobs look delicious! As a Persian, I’ve enjoyed my fair share of kabobs and absolutely love them! I also love adding saffron to mine