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Chicken Kebabs - Turkish-style
These are made with minced chicken, rather than cubes, then moulded around a skewer.
Flat skewers (found in good cookery shops) or those with a twist are best.
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For 6 kebabs:
12 Chicken Legs (boned and the sinew removed) or 8 Chicken Thighs - boned and minced
2 Red Chili's, chopped - retaining the seeds (wash your hands after handling these
1 teaspoon (5ml) Ground Cinnamon
1 teaspoon (5ml) Ground Coriander
3 teaspoons (15ml) Ground Cumin
2 tablespoons (30ml) Chopped Parsley
6 Spring Onions, finely-chopped
1 medium clove of Garlic, peeled and finely-chopped
a little Salt and freshly-ground Black Pepper
a little Vegetable Oil to brush the kebabs, before grilling
1. Mix all the ingredients together, and form it into 6 sausage shapes.
2. Form each one around a kebab stick - if using wooden one's, these should be soaked in cold water for about half an hour before assembly, this should stop them burning.
3. Just before grilling/barbecuing, brush each kebab with a little oil, the grill for about 4 minutes on each side.
These are ideal served with a dip, such as Pesto or Zhug (q.v..)