MINI CHICKEN KEBABS

Chef Michele Tomadin

INGREDIENTS
(serves 4)

Ground organic chicken, 1 lb

Extra Virgin Olive Oil 5 TBSP

1 shallot

The juice of 1 small lemon

Whole milk, 1 TBSP

1 tsp ground fresh ginger 1 tsp turmeric

1 tsp cardamom

1 tsp spicy paprika

Whole milk, 1 TBSP

1 sprig of chopped parsley

Salt and pepper to taste

METHOD

In a non-stick frying pan, brown the chopped shallot and ginger in Extra Virgin Olive Oil for 2 minutes, transfer into a large bowl together with the chicken, spices and herbs, milk, a nice pinch of salt, pepper and the lemon juice.

Mix well with your hands and, when the mixture is homogeneous, take a handful of it and compact it around a wooden skewer, trying to give it an oblong shape.
Continue forming small kebabs of the most regular shape and size possible with remaining mixture.

Place the skewers on a hot griddle and cook for 5 minutes on one side (adjust the flame to prevent burning), then flip them over and cook for 5 more minutes on the other side. You can alternatively cook these kebabs in a preheated oven at 360°F for about 15 minutes, turning them halfway through.

Serve the kebabs warm with a mixed green salad and yogurt sauce.