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