Ground Chicken Kebabs
There is no photo for this recipe - sorry! So we’re sharing this photo we love of Floyd grilling in Sayulita, Mexico - taking a break from a cooking event to cook for his friends! Photo by Jacqueline Raposo.
Excerpted from Flavorwalla by Floyd Cardoz (Artisan Books). Copyright © 2016.
From Floyd:
To Americans, the word “kebab” evokes food that is cooked on a skewer, but in India, as in the Middle East, the term is used to refer to anything that is grilled, whether it’s a piece of meat, a patty, or a sausage. These little ground chicken patties are so flavorful that they make a big impression, and no sauce or adornment beyond a squeeze of fresh lime juice is necessary. You can also roll bite-sized patties in panko (flaky Japanese bread crumbs) and deep-fry them to serve as a passed or plated hors d’oeuvre.
This goes well with the Romaine-Cucumber Salad with Lime and Thai Chile or the seasoned onions from the Bombay Ground Lamb Kebabs.
SERVES: 8
COOKING TIME: About 20 minutes.
INGREDIENTS:
One 1-inch piece fresh ginger, peeled and cut into thin coins
2 large garlic cloves, coarsely chopped
½ serrano chile, chopped
2 tablespoons washed and dried cilantro leaves
2 tablespoons mint leaves
½ cup finely chopped white onion
1 pound/454 grams ground chicken, preferably dark meat
1 teaspoon kosher salt, or to taste
½ teaspoon black peppercorns, finely ground
½ teaspoon Garam Masala
Canola oil
Juice of 1 lime
DIRECTIONS:
In the work bowl of a food processor, combine the ginger, garlic, and chile and process until finely chopped. Add the cilantro and mint and process until very finely chopped, about 45 seconds.
Transfer the mixture to a large bowl and add the onion, chicken, salt, pepper, and garam masala. Blend the mixture well with your hands. Form a small bit of the mixture into a small disk and microwave it for a few seconds so that you can taste for seasoning. Add salt to the mixture if necessary.
Form the mixture into 8 small patties, placing them on a baking sheet as you form them. Refrigerate while you heat the grill, or for up to 24 hours.
Prepare a medium-hot grill.
Brush the grill with oil. Place the kebabs on the grill and cook until well marked, about 3 minutes. Turn the kebabs 90 degrees and cook for another 2 to 3 minutes. Flip the kebabs over and repeat the process to cook the chicken through.
Remove the kebabs from the grill and sprinkle with the lime juice. Serve.
