Chicken Kebab Bites
ready in 1 hr 25 min.
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.
Author of this recipe:
- For the kofta
- 3.333 cups floury potatoes
- 3.333 cups chicken escalope (ready-to-cook, diced)
- ½ cup Bacon (diced)
- 1 egg
- 1 tsp tomato puree
- 2 sprigs parsley (leaves chopped)
- 3 sprigs mint (leaves chopped)
- 1 Tbsp olive oil
- 3 Ice
- 1 onion (diced)
- 2 garlic cloves (diced)
- 1 chili pepper (chopped)
- ½ cup Pine nuts (chopped)
- ½ unwaxed lemon (juiced)
- 0.333 cup raisins
- ½ tsp Coriander
- ½ tsp ground allspice
- 1 tsp Cumin
- 8 Tbsps vegetable oil
Cook the potatoes in boiling, salted water for 25-30 min.
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.
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.
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.
To make the dip, mix together the mint and the yogurt and season with salt and black caraway.
Pat the balls dry with kitchen paper and transfer to a bowl. Garnish with mint and serve with the dip.