CHICKEN CHAPLI KEBAB

READY IN: 30mins

INGREDIENTS

  • 2chicken breasts, ground
  • 1cupwhite onion, chopped
  • 1cuptomatoes, seeded and diced
  • 14 cupcilantro, chopped
  • 1tablespoonmint, chopped
  • 1 (4 ounce) can diced green chilies
  • 1tablespoonginger, minced
  • 3garlic cloves, pressed
  • 14 cupchickpea flour
  • 12 tablespoonred pepper flakes (or to taste)
  • 12 tablespoonground cumin
  • 12 tablespoonground coriander
  • 1teaspoongaram masala
  • 12 teaspoonajwain
  • 12 teaspooncayenne pepper
  • 12 teaspoonsea salt
  • 1egg
  • 3tablespoonscanola oil (or as needed)
  • 6lemon wedges (garnish)
  • 12 tablespoonparsley, chopped(garnish)
  • DIRECTIONS

  • In a large bowl, combine ground chicken, onions, tomatoes, cilantro, mint diced green chilies, ginger, garlic, chickpea flour, red pepper flakes, cumin, coriander, garam masala, ajwain powder, cayenne pepper, sea salt and egg. Mix until the ingredients are well blended. Cover with plastic wrap and refrigerate for 1 hour.
  • In a large skillet over medium heat, add oil. Form patties and gently place them in hot oil; cook 7 minutes or until golden brown. Carefully flip patties over and cook for 5 to 6 minutes or until golden brown. Transfer onto a plate lined with paper towel to absorb any excess oil.
  • When it’s time to serve, drizzle lemon juice over the kebabs and sprinkle fresh chopped parsley. Serve with sliced onions and tomatoes with naan or flatbread. 4 to 6 servings.
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