I knew these were good when my 3 year old was hooting for more as he was eating these for dinner. Like any parent of a young child, trying new foods is sometimes a risk. But I wholeheartedly believe that we should keep offering different foods, rather than only fix what we know they like. So I’m always trying to create a balance of the two.. I knew he liked ground chicken and I decided to go about making these kebabs delicately spiced, to introduce the flavours gently. These turned out really delicious!
Chicken mince can be really loose in consistency. So I added some breadcrumbs for added texture and some chopped pistachio nuts for another interesting dimension.
I served these with this amazing Afghan pumpkin curry and these coconut oil flatbreads, which are such a treat (and so much easier to make than you’d expect. The dough is so smooth and pliable from the coconut oil and they cook in minutes).
- 500g chicken mince
- 1 clove garlic, minced
- ¾ cup/70g breadcrumbs
- ⅓ cup/35g finely chopped pistachio nuts or pepitas (pumpkin seeds)
- 1 spring onion, finely chopped
- small handful of mint leaves, chopped
- 1tsp salt
- 1tsp pepper
- 1tbsp ground coriander
- 1 tsp fennel seed
- 1tsp ground cumin
- juice of half a lime
- In a mixing bowl, combine all the ingredients and mix thoroughly by hand.
- Form into 8 small balls. Spear each ball onto a BBQ stick and then flatten each way, so a sausage shape is formed.
- Heat the BBQ flat plate. Spray the kebabs well with oil on all sides.
- Cook for around 10 minutes, turning every few minutes to another side.
- Serve with extra lime.