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Ground Chicken Kebabs With Tri-Color Quinoa
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Ground Chicken Kebabs With Tri-Color Quinoa
Ground meat kebabs are juicy sausage-shaped bites of grilled lamb, pork, chicken or beef. Very popular street food in Greece, Turkey and the Middle East. Of course each country have its own variation. In Greece we use to serve it with toasted pita bread, fries, tytokauteri(spicy cheese dip) and tzatziki dip.
The tricks for the perfect taste and texture is :
✳️ Onion and garlic they must blended in a food processor or finely grated and drain well from the liquids.
✳️ The kebab dough is better to prepared a night before so the mixture absorb all the flavors and aromas from fresh herbs and spices
Let me know your opinion , it means a lot to me 😊 💖
Ground Chicken Kebabs With Tri-Color Quinoa
Ingredients :
600gr ground chicken
260 gr Tricolore quinoa (boiled as per package instructions, drain and let it cool completely)
60 gr porridge oats
1 egg
2 cloves of garlic mashed
Salt
Spice Paste Mixture Ingredients :
1 brown onion finely grated
Freshly ground Black pepper
2 tsp cumin
1 tsp ginger
1 tsp pimento Bahar
1 tsp turmeric
1/2 tsp chilli flakes
2 Tbsp dry parsley
2 Tbsp olive oil
12-14 Wooden kebab sticks
Preparation :
Place a non-stick frying pan over medium heat. Add the olive oil, cumin, ginger, pimento Bahar, turmeric, chilli flakes and freshly ground black pepper. Sauté for few min until the spice paste set. Then stir in the onion and sauté until soften. In a mixing bowl add all the ingredients and the spice paste mixture.
Knead well the dough Refrigerate for about 2 hours before baking. Preheat the oven to 180C with fan and grill. Divide the kebabs dough into 8 similar portions and apply the mixture to the wooden skewers use your hands. Shape them into oval large kebabs. Line a baking pan with greaseproof paper and line the kebabs.
Drizzle with olive oil and bake on grill with fan for about 30 min until lightly golden. Serve with herbed rice and tzatziki dip.
Enjoy!
Ground Chicken Kebabs With Tri-Color Quinoa
Ground meat kebabs are juicy sausage-shaped bites of grilled lamb, pork, chicken or beef. Very popular street food in Greece, Turkey and the Middle East. Of course each country have its own variation. In Greece we use to serve it with toasted pita bread, fries, tytokauteri(spicy cheese dip) and tzatziki dip.
The tricks for the perfect taste and texture is :
✳️ Onion and garlic they must blended in a food processor or finely grated and drain well from the liquids.
✳️ The kebab dough is better to prepared a night before so the mixture absorb all the flavors and aromas from fresh herbs and spices
Let me know your opinion , it means a lot to me 😊 💖
Ground Chicken Kebabs With Tri-Color Quinoa
Ingredients :
600gr ground chicken
260 gr Tricolore quinoa (boiled as per package instructions, drain and let it cool completely)
60 gr porridge oats
1 egg
2 cloves of garlic mashed
Salt
Spice Paste Mixture Ingredients :
1 brown onion finely grated
Freshly ground Black pepper
2 tsp cumin
1 tsp ginger
1 tsp pimento Bahar
1 tsp turmeric
1/2 tsp chilli flakes
2 Tbsp dry parsley
2 Tbsp olive oil
12-14 Wooden kebab sticks
Preparation :
Place a non-stick frying pan over medium heat. Add the olive oil, cumin, ginger, pimento Bahar, turmeric, chilli flakes and freshly ground black pepper. Sauté for few min until the spice paste set. Then stir in the onion and sauté until soften. In a mixing bowl add all the ingredients and the spice paste mixture.
Knead well the dough Refrigerate for about 2 hours before baking. Preheat the oven to 180C with fan and grill. Divide the kebabs dough into 8 similar portions and apply the mixture to the wooden skewers use your hands. Shape them into oval large kebabs. Line a baking pan with greaseproof paper and line the kebabs.
Drizzle with olive oil and bake on grill with fan for about 30 min until lightly golden. Serve with herbed rice and tzatziki dip.
Enjoy!
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Ground Chicken Kebabs With Tri-Color Quinoa
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