Afelia's Chicken Kebabs
 
Prep time
Cook time
Total time
 
Author:
Serves: 40
Ingredients
  • 1.5kg chicken mince
  • 2 medium onions
  • ½ a bunch of coriander
  • 6 - 7 green chillies (use double this amount if you want actual heat in your kebabs)
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp cumin powder
  • 1 tbsp of coriander powder
  • 1 cup of fresh breadcrumbs
  • 2 tbsp English mustard
  • 2 tbsp Worcester sauce
  • 1.5 tbsp salt
  • 2 tbsp oil + extra oil for shaping kebabs
Method
  1. If you don't have fresh breadcrumbs to hand it is very simple to make; simply blitz 2 slices of bread in a food processor till fine, use as needed.
  2. Start by peeling 2 medium onions and cutting them into quarters.
  3. Wash and roughly chop ½ a bunch of fresh coriander, this makes it easier to process in the food processor.
  4. Remove the stems from 6 - 7 green chillies.
  5. Place all of the ingredients into a food processor (or blender) and blitz until all the ingredients resemble a smooth paste. Don't add any water during this process.
  6. Scrape down the sides using a spatula and keep blitzing until smooth.
  7. In a large bowl add the 1.5kg of chicken mince, along with the now blitzed ingredients....
  8. tbsp ginger, 1 tbsp of garlic, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 cup of fresh breadcrumbs, 2 tbsp of English mustard....
  9. tbsp of Worcester sauce, 1.5 tbsp of salt and 2 tbsp of oil.
  10. Mix everything by hand and ensure the ingredients are thoroughly dispersed throughout the mixture.
  11. The kebab mixture is now ready to be used/rolled into your desired shape.
  12. Before you start to roll the kebabs it is a good idea to pour some oil into a shallow dish or saucer. Use this to coat your hands before handling the kebabs, this will make it easier to shape them and stop the mixture sticking to your hands.
  13. Take a handful of the chicken mixture and roll into a round shape and then flatten it (bottom left photo).
  14. I like to place my kebabs on flexible chopping boards as I go so that I can place them into the freezer after shaping. The flexible chopping boards make releasing the kebabs once frozen, much easier. If you want to cook them on the same day, chilling them is important to avoid food poisoning, make sure you don't leave the kebabs out!
  15. Once all your kebabs are shaped, freeze or chill them.
  16. To cook the kebabs and achieve the look I have, use a griddle pan with ridges, alternatively use a frying pan if you don't have a pan like this.
  17. Thoroughly heat up the pan, lightly drizzle with oil and brush the oil over the ridges to ensure the kebabs don't stick once they are placed on the hot pan.
  18. It's always a good idea to test for seasoning by making a mini kebab before you cook all the kebabs.
  19. Cook for 3 - 4 minutes either side over a medium to high flame, ensuring the kebabs are cooked all the way through to the centre.
  20. Only add oil if you need to by brushing the kebabs directly, this will ensure you use minimum oil.
  21. These kebabs make a perfect starter to a dawat (formal invitation), barbecue or iftar. Serve these kebabs hot with sides of salad, rice or cous cous and some sauce, wait for the compliments to roll in at mealtime. Enjoy!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/afelias-chicken-kebabs/