These kebabs are so versatile that I love to make big batches of them whenever I can find the time (not often!). They make a great side dish to any main meal, or you can serve them with tea when you have guests over… My new favourite thing to do with them, however, is to grill them till done, then slice and put into panini bread with pesto, some onions, tomatoes and a sprinkling of cheese.
The possibilities are endless! So when my mother handed me a kilo of chicken mince and requested I whip up a bunch for her to freeze, I figured this was a good opportunity to update my blog too.
Though I’ve titled this post “Grilled Chicken Kebabs,” you can fry these if you prefer, or even BBQ them. I’ve done all three and just happen to like the taste of the grilled ones best. And, of course, that means health-conscious people can enjoy them too (as my mother-in-law and father-in-law are both diabetics, with the latter also suffering from heart disease, this is often an important consideration for me).
500g chicken mince
1 large (or 2 medium) onions, chopped very finely
1 large (or 2 medium) tomatoes, chopped
1-2 fresh green chillies, chopped finely
1tsp cumin powder
1tsp black pepper
2tbsp coriander powder
1tsp anaardana (spice made from wild pomegranate seeds)
1/2 tsp red chilli powder
Salt to taste
1tbsp fresh mint leaves, chopped
1/2-1 cup of makkai flour (flour made from corn)*
1 large egg
*this can be substituted with chickpea flour
Mix all of the above together in a bowl, and cover and keep refrigerated for half an hour. This will help the ingredients come together properly, making the mixture easier to handle.
To make the kebabs, wet your palms with a little oil, take a small amount of the mixture in your hands (the size of a ping-pong ball) and flatten between your palms to make relatively thin kebabs.
To grill, put directly onto your griller (or in a tray if your grill is in your oven) and cook for approximately 3-4 minutes on each side. They cook very quickly! If you like, you can brush some oil on the kebabs as you go along too.
Tip: if you’re making a large batch to freeze, simply line a large tray with cling film and place your kebabs on it in a single layer. Then, cover with another layer of cling film and repeat. Put your tray in the freezer. Once the kebabs have frozen, they’ll peel right off the cling film. Then, simply store them in a ziplock bag. When you want to use them, don’t wait till they defrost; just go ahead and grill, BBQ or fry!