Spicy Turkish Ground Chicken Kabobs Recipes

SPICY TURKISH GROUND CHICKEN KABOBS

Steps:

• Preheat broiler. In a large bowl, combine the ground chicken, egg whites, onion, bell pepper, 2 tablespoons 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 2 1/2" - 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 1/2") 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 1/2 - 2 minutes per side. Serve immediately over rice pilaf.

INDIAN STYLE SHEEKH KABAB

Steps:

• In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

GROUND CHICKEN KABOB

Steps:

• Add chicken, turmeric, salt, saffron mixture, peppers, garlic, onions, jalapeno, parsley and mint to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes.
• Wet hands with water so chicken mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture. Repeat with the remaining mixture.
• Preheat a grill or broiler. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side.

TURKISH CHICKEN KEBABS

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

WW SPICY GROUND CHICKEN

Steps:

• Slice all the vegetables.
• Spray a non-stick skillet with cooking spray (or optional - olive oil).
• Cook the ground chicken for about 10 minutes (until completely done).
• Remove the chicken from the pan and set aside.
• Add the garlic and onions to the pan and saute until translucent.
• Add the mushrooms, zucchini, green and red peppers.
• Cover, stirring often, until cooked.
• Don't drain the liquid.
• Add the cooked ground chicken and salsa to the vegetables.
• Mix well.
• Simmer for about 10 minutes.
• Serve wrapped in a soft flour tortilla or over rice.