Cumin Chicken Kababs
I really had a hard time coming up a title for this one, friends. I debated between:
Juicy Chicken Kabobs,
Flavorful Chicken Kabobs,
and even Nita’s Favorite Chicken Kabab.
I rested on, Cumin Chicken Kababs because it’s simple and a wee bit descriptive!
The recipe for these kababs began with my own frustration with bland tasting kabab recipes. If you know me, you know I enjoy flavour. Give me allllllll the spices and herbs baby. These kabobs boast flavour thanks to: ginger, garlic, mint and cilantro. Yes, cilantro. And yes, we can still be friends if you’re one of those people that can’t stand it!
Now, this recipe doesn’t just stop at being flavourful. It’s also extremely juicy! Seriously, there is nothing more sad than taking a bite into chicken that is dry, am I right?
You can easily prepare them on the grill, pan fry on a skillet or my favorite (and most easy) method is to bake them!
As a family, we enjoy these yummy morsels of chicken with pita bread, tatziki and a side of raw veggies. Having said that, you can easily pair this recipe with some lemon rice and your favorite veggies. Really, make it your own!
Cumin Chicken Kababs
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Makes: about 8-10 kababs
INGREDIENTS
2 tsp whole coriander seed
2 tsp whole cumin seed
1 tbsp ginger, finely minced
1 tbsp red onion, finely minced
2 garlic cloves, finely minced
1/2 tsp salt
1/2 tsp black pepper
1/4 - 1/2 tsp red chili flakes
1/4 cup minced herbs: you can use a mix of cilantro, mint or flat leaf parsley
1 green chili or 1/2 jalapeno, minced, optional
1lb ground chicken
1 - 2 tbsp oil, if grilling
DIRECTIONS
Get your grill turned on, or, preheat oven to 375F.
Line a large baking sheet with parchment paper if you’re planning to bake the kababs.
In a small skillet, toast whole coriander and cumin seeds over low-medium heat. This usually takes 2 - 3 minutes. Be careful to not burn the seeds as this will result in a bitter taste.
Once fragrant, set aside and grind using a rolling pin or a mortar and pestle.
In a large bowl, mix together all of the ingredients excluding the oil. Be sure give it a good mix.
Moisten hands with water or lightly coat with oil. Shape chicken mixture into 2-inch kababs (or whatever shape you prefer) and place on a cookie sheet lined with parchment paper.
Bake meatballs for 20 - 25 minutes. IMPORTANT: kabab meatballs will be fully cooked when they reach an internal temperature of 165F using a digital meat thermometer inserted into the thickest part of kabab. Remove kabab meatballs from oven and enjoy! Or, cool the kababs then transfer to a freezer bag and freeze for up to 3 months.
