Chicken Kebab Recipe:
Summerlicious Fun!

Rain or shine, this chicken kebab recipe makes a great appetizer for your barbecue parties.

They’re also fun to make. Your kids will have fun helping you make them when you “squash” them into mini pancakes!!

My Chef and I were once getting for one of my regular barbecue parties - but it started to look like rain.

But no matter. The kids were having such a great time doing the squashing, they weren't concerned! And when it did start to rain, my dear old Chef who was so dedicated to make it all happen, barbecued in the rain while yours truly held an umbrella. (Maybe my chef would've been a little happier if I held the umbrella over him too...oh well!)

These kebabs have a great combination of flavors and spices. And...while the saffron is an exotic touch to this kebab recipe, you can find it in any grocery store.

Ingredients (Serves for 3-4 kebabs):

Dip:

4 mint leaves finely chopped
½ cup of fresh yogurt
Salt, pepper to taste

Kebabs:

20-25 ml of water
1 pinch of saffron
300 g of chicken breast
½ cup of bread crumbs
A pinch of ginger and cinnamon
1 tablespoon of finely grated lemon zest
10 ml of lemon juice
Salt, pepper to taste
1-2 tablespoons of oil

Directions:

Preheat the barbecue. If you have a gas type, set it to medium at 180° C.

For the dip: add mint leaves to the yogurt and mix well together. Add maybe just a tiny bit of salt and pepper to taste. Set aside.

In a bowl mix the water and saffron. Leave standing for around 2-3 minutes.

Grind the chicken breasts. Add the bread crumbs and saffron water, cinnamon, lemon zest, lemon juice. Season with a bit of salt and pepper.

Mix everything really well!

Divide the mass into 10-12 medium balls and then “flatten” to an oval shape. (This is the fun part for the kids!)

Coat grill with oil. Grill until cooked thoroughly!

Remove the kebabs and place on a plate with our specially made dip.

My Chef's Tips:

Garnish with your choice vegetables! Be an Artist - Make it colourful!

Smacznego!

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