Minced Chicken Kebabs


  • 500g of chicken mince
  • zest from 1 lime or lemon
  • 2-4 cloves of garlic – crushed
  • 1 teaspoons ground cumin
  • 1 teaspoon ground chilli powder
  • 1 onion – very finely diced
  • salt & pepper
  • 1 teaspoon fresh ginger – finely grated 
  • 2 long skewers – if wooden soak in cold water for 30 minutes before using. Or you can use woody rosemary stalks
  • 50-100 ml vegetable stock


  1. Put the lime juice, spices, seasoning, ginger and onion in a bowl and mix.
  2. Add the chicken mince and mix together. 
  3. Squish the mixture with your hand to make it hold together well.
  4. Cover bowl and place in fridge for 30 mins.
  5. Assemble on to the skewers, in sausage like shapes.
  6. Brush prepared kebabs with vegetable stock.
  7. Cook under a grill or on a barbeque turning regularly, basting with remaining stock.
  8. Cook until chicken is cooked through.
  9. Serve with rice/potato, salad or vegetables. 
  10. Makes about 8 small kebabs or 4 larger ones. Great to cook and then refrigerate (once cold) and use for packed lunches or snacks.
  11. Experiment with herb & spice combinations that you like.