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Mediterranean Chicken Kebabs

The kids have been poorly this week. First week back and they have colds and sore throats, so I haven’t been able to spend much time in the kitchen. So I was tempted to just make soup and call it a day, but seeing as my husband also needs to eat, these Mediterranean Chicken Kebabs worked out perfectly. They were quick and easy to make. You can leave them to marinate overnight, then cook them later on.

I usually serve these at bbqs with pita bread or even in a burger bun with cheese. The boys love them.


Mediteranean Chicken Kebabs


Mediteranean Chicken Kebabs



Preparation Time 10 minutes plus 2 hours marination time

Cook Time 15 minutes

Yields 12 kebabs


Ingredients


1/2 kg chicken mince

1 onion- finely chopped

Handful of fresh coriander

1/2 tablespoon garlic paste

1/2 tablespoon tomato paste

1 tablespoon lemon juice

Salt and pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon coriander powder

1 tablespoon breadcrumbs

1 egg








Instructions

  1. Combine the chicken mince, onion, coriander, garlic paste, tomato paste, lemon juice, salt and pepper, garlic powder, paprika and coriander powder. Pulse in the for processor until smooth.

  2. Add the breadcrumbs and mix it in. Mix the egg into the mince.

  3. Cover the bowl with cling film and marinate for 2-3 hours

  4. Remove the meat half an hour before cooking.

  5. Shape the mince into small patties and flatten them. Fry them for arid 3-4 minutes each side until golden and cooked through.

  6. Optional: Add coal and smoke the kebabs for 5 minutes with the stove off.

  7. Serve with tahini honey sauce and pita bread.


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