Chicken Kebabs



1.3kg/ 3lb minced chicken thighs
450g red potato, peeled & cut into quarters
1 red pepper, deseeded & cut into chunks
1 yellow pepper, deseeded & cut into chunks
1 bunch spring onions, trimmed
½ bunch coriander
10-15 green chillies
1 tsp Supreme Coarse Black Pepper
1 cup panko/ fresh breadcrumbs
½ tsp Supreme Turmeric
2 tsp Supreme Cumin powder
1 tbsp Supreme Ginger Garlic Paste
Salt to taste


Bring a saucepan of water to a rolling boil. Add potatoes and boil for 5 minutes. Drain and set aside. Add boiled potatoes, red pepper, yellow pepper, spring onions, coriander and chillies into a food processor and blend until smooth. In a large mixing bowl, add minced chicken thighs, blitzed ingredients, coarse black pepper, breadcrumbs, turmeric powder, cumin powder, ginger garlic paste and salt. Mix everything together, making sure all ingredients are evenly distributed. Cover and leave in the fridge overnight to let the flavors develop and marinate. Fry a small amount of kebab to taste test for seasoning. The kebab mixture is now ready to be shaped as desired. You can freeze them at this point. To cook; heat a frying pan over medium-high heat. Drizzle with oil and swirl the pan to ensure the base is covered. Place kebabs in the pan and cook for 4 minutes per side, ensuring kebabs are fully cooked through. Serve as is or with salad, sauces, chutneys and naan.

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