Chicken Kebab Meal Prep / Ramadan Prep

• toplam süre: 2 hours 18 minutes

Malzemeler

I nearly ALWAYS have chicken kebabs in the freezer because I find it’s the easiest and most delicious go to protein option imo. I can get the chicken ick at times (just chewing chicken, weird I know) but I never get the ick from mince so kebabs are always a winner for me! I make them once and they last 2-3 months. Perfect for Ramadan!

I made around 60 with the recipe below, weighing at approx 40-45g each, which are approx 65 calories and 9g protein each.

Recipe:

1 ½ kg chicken breast mince

1 kg chicken thigh mince

4-5 medium onions

3 whole red peppers

4 green chillies

12 garlic cloves

1 tbsp chopped ginger

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp garam masala

1 tbsp Kashmiri red chilli powder

2 tsp dried oregano

1 tsp black pepper

1½ tsp salt (adjust to taste)

50 g fresh coriander, finely chopped

2 eggs

2 heaped tbsp breadcrumbs

1½ tsp bicarbonate of soda

1 heaped tbsp Turkish mild red pepper paste

Yöntemler

Add both chicken minces to a large bowl.

Blitz the onions, squeeze out all the juice, then add the pulp to the chicken.

Blitz the red peppers, green chillies, garlic and ginger, squeeze out the juice, and add to the bowl.

Add all spices, fresh finely chopped coriander, eggs, breadcrumbs, bicarbonate of soda and Turkish red pepper paste.

Mix very well until fully combined.

Cook a small piece to check seasoning and adjust if needed.

Cover and marinate for at least 2 hours.

Shape into patties or desired shapes (I made small patties approx 20g each which made roughly 62–63 kebabs).

Air fry at 190°C for 10-11 minutes (for thicker kebabs)(or 8 minutes for thinner kebabs) flipping halfway, or pan-fry until cooked through. #chickenkebab #kebab #ramadanrecipes