Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh mint
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 8 skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the ground chicken, onion, cilantro, mint, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper.
2. Divide the mixture into 8 equal portions and shape each portion into a sausage shape around a skewer.
3. Brush the kebabs with vegetable oil.
4. Heat the grill or grill pan to medium-high heat.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until cooked through and browned on all sides.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 13g
- Carbohydrates: 4g
- Protein: 22g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground beef.
- Fresh cilantro and mint can be substituted with dried cilantro and mint.
- Cayenne pepper can be substituted with red pepper flakes.
Variations:
- Add chopped green chilies for extra heat.
- Replace the ground chicken with ground lamb for a more traditional kebab flavor.
- Add chopped bell peppers and onions to the kebab mixture for extra flavor and texture.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overmix the kebab mixture or the kebabs will become tough.
- Serve the kebabs with a side of tzatziki sauce for dipping.
Storage instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover kebabs in the microwave or in a hot oven until heated through.
Presentation ideas:
- Serve the kebabs on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh cilantro and mint
- Lemon wedges
Pairings:
- Serve the kebabs with a side of rice pilaf and a Greek salad.
Suggested side dishes:
- Rice pilaf
- Greek salad
Troubleshooting advice:
- If the kebabs are falling apart on the grill, try adding an egg to the kebab mixture to help bind the ingredients together.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kandu Kukulhu Kebabs are a popular street food in the Maldives, made with ground chicken and a blend of spices.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve the kebabs hot off the grill with a side of rice pilaf and a Greek salad.
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Region: Sri Lankan