This recipe makes for a perfect mid-week supper. Its quick, fresh and healthy. Definitely fits into the January lean and green goals, as I like to call them. No resolutions for me please. I am not sure if I have ever managed to fulfill any new year resolution till date. So this year I decided to set some goals- lets see how that goes.
Now coming back to my kebabs. I took inspiration from a mix of Indian and Mediterranean flavors that are freshly put together in my kitchen and served with some super easy and fresh harissa yogurt.
This will serve 2 very hungry people and 4 not so hungry guests.
Take 4 chicken thighs and cut them into rough chunks.
Chop 1 white onion, 3 cloves of garlic, tiny piece of ginger and a bunch or coriander.
Throw everything into a grinder and add 1 1/2 tsp of salt and 1 tsp of pepper.
Next up 1 tsp of coriander powder.
Finally a tiny amount of chili powder.
Quick tip- adding olive makes it a finer chicken mince.
I prefer this sort of a shape and size but you can make them smaller to serve as an appetizer or larger to make a grilled chicken burger.
Add a little bit of olive oil to a large frying pan and cook until brown. Approximately 4-5 minutes on each side should do the job.
Make sure you cook them over a low to medium flame so that they don’t burn.
For the harissa yogurt take 1 cup of yogurt, 1tsp salt, 1 tsp harissa paste and mix them all together. Next up, squeeze half a lemon into the mixture and tadaaa….ready to do.
I served mine with some spinach and beetroot salad and wholemeal pita.
And of course my favorite diptyque candle to add to the sensory pleasure.
Fancied a little chicken pita. I like mine salad heavy what about you ?!