Chicken Kebabs

These high protein air fried chicken kebabs make for great sandwich fillers! You can pan fry them alternatively as well. Hope you like the recipe and follow me for more easy and delicious recipes ~ Makes about 15 medium size kebabs Ingredients - 500g Ground Chicken ( or you can use chicken thighs and pulse it in a food processor to a coarse paste ) - 1/2 tsp salt (or to taste), 1/2 tsp black pepper powder, 1 tsp paprika powder, 1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp sumac 1 tbsp lemon juice - 1/2 cup chopped spring onion - 1/2 cup chopped red and yellow bell pepper and 1 tomato finely chopped ( squeeze the water out from both bell peppers and tomato ) Instead of tomato can use a tbsp of tomato paste - Add to a processor handful of fresh coriander leaves, 5 cloves of garlic, 1/2inch piece of ginger ,3 green chillies and process until it's coarsely chopped - 2 tbsp oil Method - Mix everything together and let it rest for 1 hour - Make small kebabs and airfry at 200C for 16 mins, flipping them halfway through (you can pan fry a small piece to check for seasoning in the beginning and adjust it accordingly ) - You can also spray it with extra oil when you flip them. If you don't have an airfryer or simply don't want to airfry them, then you can shallow fry the kebabs with a little oil in a pan. I would recommend not to bake them in the oven as it will release too much of it's juices. You can also shape the kebabs and freeze them with some parchment paper in between, in an airtight container for up to a month. - Serve these chicken kebabs with your favourite chutney or make sandwiches with them and enjoy! . . . .

Great

% Daily Values based on a 2,000 calorie diet