Cooked - Minced Chicken Kebabs With Persian Saffron Cranberry Rice

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Home Pricing Community My Recipes

Minced Chicken Kebabs With Persian Saffron Cranberry Rice

1.0

1 ½ pounds boneless, skinless chicken thighs, finely minced

1 pound boneless, skinless chicken breast, finely minced

Salt, to taste

1 tsp black pepper

5-6 garlic cloves, finely minced

1 tbsp freshly minced parsley

1 medium onion, finely chopped (with excess water squeezed out)

2-4 green chilies, finely chopped

1 tbsp red chili flakes

1 tsp red chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp ground cumin seeds

1 tbsp ground coriander seeds

Oil, for frying

1 large red onion, diced

2 medium tomatoes, diced

1 large cucumber, peeled and diced

2 tbsp freshly squeezed lemon juice

¼ cup chopped fresh mint

¼ cup chopped fresh parsley

2 tbsp extra-virgin olive oil

1 tsp ground sumac

In a large mixing bowl, combine the chicken mince, salt, pepper, paprika, garlic, parsley, onion, green chilies, red chili flakes, red chili powder, garlic powder, onion powder, cumin seeds, and coriander seeds.
Mix well for 8-10 minutes, until the mixture is sticky
Note: ensuring there is no excess water in the chicken mince and onions, as this will prevent the kebabs from breaking apart.
Refrigerate the kabab mixture for 2 hours.
Once chilled, make long kebab shapes on skewers and cook them on the grill or pan fry them on medium heat for 8-10 minutes, flipping sides in between.
Tip: Always lightly grease your hands with oil before shaping kebabs to prevent sticking.
Serve the minced chicken kebabs with the Persian saffron cranberry rice, Shirazi salad and garlic sauce enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍢Kebab

CuisinePersian

Occasions🍗Barbecue📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 86 weeks ago

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