Chicken Kebab Patties

Super moist low-fat protein packed kebab patties that are ready to serve in just 30 minutes.

These patties can be baked or grilled on a skillet with little added fat.

Enjoy them as burgers, add them to wraps and salads, or simply as a snack on the go!

Yield: Approx. 12-15 patties

Difficulty Level: Easy

Prep Time: 10 minutes

Marinade: Optional from 30 minutes to overnight in the refrigerator

Cooking Time: 20 minutes

Ingredients

2 pounds chicken thighs, boneless and *skinless

1/2 large onion

2 green onions, roughly chopped into 3-inch pieces

Handful of fresh cilantro, approx. 1/4 cup

4-5 garlic cloves

2-inch ginger, halved

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoon cumin powder

1 1/2 teaspoon coriander powder

1 1/2 smoked paprika

1 teaspoon amchoor

1 teaspoon cumin seeds

1 Lemon for garnish

A small bowl of water to make smooth patties.

Instructions

Add all ingredients to a food processor and mix until well combined and the chicken is ground, approx. 30-45 seconds.

Preheat oven to 400F.

Line a large baking sheet with parchment paper and spray with oil.

Transfer the chicken mixture to a large bowl.

Grab about 1/3 cup size amounts of chicken and form them into evenly sized patties.

Dip your fingers in water to gently pat the patties to smooth the stickiness. Ensure you do not overly wet the patties, as this will make them soggy. Place the patties on the lined baking sheet. Repeat the process until the mixture is complete.

Give a quick oil spray to the top side of the patties and bake for about 15 minutes, turning over halfway through. Once the internal temperature has reached 160F, remove them and lightly cover them with foil to keep them from drying out.

Optional: Heat a non-stick frying pan and give each patty a quick sear on each side, adding a drizzle of oil.

Transfer to a serving platter and garnish with lemon wedges.

*TIP:

Leave any visible fat on, as this is what will provide the flavor and keep the kebab patties moist. If there is no fat, add a couple of tablespoons of olive oil or any neutral oil. I prefer Extra Virgin Olive Oil for that Mediterranean flavor.