Chicken kabobs are an ideal side recipe or snack. It can be preserved in the freezer for a month and fried when required. I preserved them uncooked in the freezer and thaw them at room temperature or a few seconds in the microwave before frying. They are a filling Tiffin box recipe and can be made into a sandwich with fresh lettuce tomato and sauce.
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| Chicken and potato kabobs |
Ingredients:
Potatoes 1kg
Chicken breasts ½ kg
2-3 medium onions
5-8 green chillies,
5-8 stems fresh coriander,
5-8 stems fresh mint,
(all the above ingredients should be thinly chopped)
1 tbsp chilli powder
1 tsp ground anardana
1 tsp ground cumin seeds
2 eggs
Oil to shallow fry
Directions
- Boil chicken and potatoes separately and mash them. Mix all ingredients and knead well.
- Make medium-sized kebabs. Dip kebabs in the egg batter and place in the frying pan allowing space to flip.Shallow fry for about 6-8 minutes.
- Serve hot as a snack with the sauce of your liking.
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