Chicken Kebab Bites
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
277
calories
Calories
Healthy, because
Even smarter
Nutritional values
Small, chicken kebab bites are the perfect focus of a meal because they are light, full of protein, and pair well with so many things.
You could serve these as an appetizer or as a main meal with a side of salad, pita, hummus, and cous cous.
1 ball contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 kcal | (13 %) | ||
| Protein | 15.59 g | (16 %) | ||
| Fat | 17.92 g | (15 %) | ||
| Carbohydrates | 14.59 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 38.03 mg | (4,754 %) | ||
| Vitamin D | 0.22 μg | (1 %) | ||
| Vitamin E | 1.84 mg | (15 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 8.23 mg | (69 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 15.41 μg | (5 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 0.54 μg | (1 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 18.96 mg | (20 %) | ||
| Potassium | 410.76 mg | (10 %) | ||
| Calcium | 54.65 mg | (5 %) | ||
| Magnesium | 20.93 mg | (7 %) | ||
| Iron | 1.35 mg | (9 %) | ||
| Iodine | 5.04 μg | (3 %) | ||
| Zinc | 0.56 mg | (7 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Cholesterol | 50.86 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
25
- For the kofta
- 3.333 cups
floury potatoes
- 3.333 cups
chicken escalope (ready-to-cook, diced)
- ½ cup
Bacon (diced)
- 1
- 1 teaspoon
- 2 sprigs
parsley (leaves chopped)
- 3 sprigs
mint (leaves chopped)
- 1 tablespoon
- 3
- 1
onion (diced)
- 2
Garlic cloves (diced)
- 1
chile pepper (chopped)
- ½ cup
pine nut (chopped)
- ½
- 0.333 cup
- ½ teaspoon
- ½ teaspoon
ground allspice
- 1 teaspoon
- 8 tablespoons
Preparation steps
1.
Cook the potatoes in boiling, salted water for 25-30 min.
2.
Mix together the chicken, bacon, egg, tomato puree, herbs, olive oil and the ice cubes and puree well. Add the onion, garlic, chilli, pine nuts, lemon juice and raisins.
3.
Drain the potatoes, leave to cool a little and then mash. Stir in the meat mixture and season with salt, ground black pepper, coriander, allspice and cumin. Mix well and chill in the fridge.
4.
With wet hands, shape the mixture into 25 balls. Heat the oil in a wok or a large saucepan and fry the balls for around 10-15 min.
5.
To make the dip, mix together the mint and the yogurt and season with salt and black caraway.
6.
Pat the balls dry with kitchen paper and transfer to a bowl. Garnish with mint and serve with the dip.
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