Low Fat Chicken Kebabs
[tweetmeme source=”sabera” only_single=false]
Having people over but don’t want to toil in the kitchen to make some yum finger-food? Having ‘one of those days’ at work and dread the prospect of oily, greasy takeout?
My low-fat chicken kebabs are not only easy to make, but will satisfy your deepest craving for great-tasting fried food, that can be eaten as a snack, an appetizer at a home party or potluck, and even as a quick healthy meal for your children when had as a sandwich. Best enjoyed with a cuppa hot chai on a rainy evening
You will need:
* ½ cup of finely chopped cilantro
* ¼ cup of grated pepper jack cheese
* 3 tbsp of tomato paste
* ½ tbsp of finely chopped garlic
* ¼ tsp of cumin powder
* ½ tsp of Indian chilli powder
* ½ tsp of coriander powder
* ½ tsp of Shaan Sheekh Kabab masala (is available at any Indian grocery store or can be omitted if not available and can be replaced with ¼ tsp of garam masala)
* ¼ tsp of freshly ground black pepper
* Vegetable oil for frying
* 2 tbsp of fresh lemon juice
* Salt to taste
How to prepare:
- Mix all the ingredients above and make small round chicken balls. Similar to the size of spaghetti meat balls.
- Refrigerate the kebabs for at least 2 hours. This helps in marinating the spices and helps the kebabs bind together, so that they do not fall apart during the pan frying process.
(Special tip for busy moms: When planning your menu for the week, you can marinate the chicken and store in the freezer to cook the next day)
- Shallow fry each kebab with a little canola oil for 4 minutes on each side until golden brown and cooked through.
- Serve hot with coriander chutney or spicy Sriracha sauce on side. I usually serve the kebabs with hot, buttered baguette slices when I have children over.