Spicy turkish ground chicken kabobs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground chicken or turkey |
| 2 | larges | Egg whites |
| 3 | tablespoons | Onion, finely chopped |
| 3 | tablespoons | Red bell pepper finely |
| Chopped | ||
| 2 | tablespoons | Olive oil, divided |
| ¼ | cup | Parsley finely chopped |
| ½ | teaspoon | Nutmeg |
| ¾ | teaspoon | Coriander |
| ¾ | teaspoon | Salt or to taste |
| ¼ | teaspoon | Cayenne |
| Thinly sliced grilled onions | ||
| & red bell for garnish | ||
| Slices, fresh herbs & lemon | ||
| Wedges | ||
Directions
Preheat broiler.
In a large bowl, combine the ground chicken, egg whites, onion, bell pepper, 2 tb olive oil & seasonings. Mix gently until well blended.
Divide into even portions that are equal to double the number of servings being made. For example, if you are making this recipe to serve four, divide the seasoned meat into 8 portions. Form each portion into a 2½" - 3" long sausage. To prevent the meat from sticking too much, wet hands with cold tap water when forming the patties.
Insert a flat-bladed skewer lengthwise through the meat. Gently flatten the meat & shape it into an oval (about 3" x 1 ½") around each skewer.
Repeat, placing two kabobs on each skewer.
Arrange skewers on a foil-lined broiling tray. Brush lightly on both sides with remaining olive oil. Broil about 4" from source of heat until done (but not browned), about 1 ½ - 2 minutes per side. Serve immediately over rice pilaf.
Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:59:12 -0600 From: Ilene Warfield <ilenewar@...>