print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Chicken Kebab Bites

0
Average: 0 (0 votes)
(0 votes)
Chicken Kebab Bites
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
277
calories
Calories
0
Print

Nutritional values

1 ball contains
(Percentage of daily recommendation)
Calorie277 kcal(13 %)
Protein15.59 g(16 %)
Fat17.92 g(15 %)
Carbohydrates14.59 g(10 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A38.03 mg(4,754 %)
Vitamin D0.22 μg(1 %)
Vitamin E1.84 mg(15 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.14 mg(13 %)
Niacin8.23 mg(69 %)
Vitamin B₆0.33 mg(24 %)
Folate15.41 μg(5 %)
Pantothenic acid0.41 mg(7 %)
Biotin0.54 μg(1 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C18.96 mg(20 %)
Potassium410.76 mg(10 %)
Calcium54.65 mg(5 %)
Magnesium20.93 mg(7 %)
Iron1.35 mg(9 %)
Iodine5.04 μg(3 %)
Zinc0.56 mg(7 %)
Saturated fatty acids3.8 g
Cholesterol50.86 mg
Author of this recipe:

Ingredients

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
1
chile pepper (chopped)
½ cup
pine nut (chopped)
½
unwaxed lemon (juiced)
0.333 cup
½ teaspoon
½ teaspoon
ground allspice
1 teaspoon
8 tablespoons
For the dip
3 sprigs
mint (chopped)
1.333 cups
natural Yogurt
ground black caraway

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.