Ramadan is right around the corner and to celebrate the month of fasting I’ll be sharing with 30 new recipes that you can enjoy too! There will be a mix of cuisines and lots of dinner inspiration for Iftar and of course a couple of desserts thrown in there too. The very first recipe of the series are these delicious Chicken kebabs, they are beyond yummy and the perfect dish to kick my Ramadan Recipes series off with.
Marinade for Chicken Kebabs
The marinade for my chicken kebabs is key to this entire dish and it is what makes them better than any chicken kebabs you’ve eaten before. My recipe calls for fresh herbs and spices as well as a variety of dry spices, the combination of the two will intensify the flavours of the kebabs. The following ingredients are essential to add to the chicken mince, once throughly combined (I recommend doing it by hand with a pair of gloves) pop in the fridge to marinate for ideally overnight but most days I only marinate for about 2 hours.
- red onion
- garlic
- peppers
- red chilli
- coriander
- garlic powder
- paprika
- turmeric
- onion powder
- salt
- coriander powder
- cumin powder
- egg
- breadcrumbs
- ginger paste
- garlic paste
Method
- Begin finely chopping the onion and pepper and then placing in a tea towel to squeeze out the excess moisture. This is extremely important as excess water in the chicken mixture can prevent you from shaping the kebabs well. Add directly from the teatowel to the chicken mince in a large bowl.
- Finely chop the garlic and chilli and add these to the chicken mince.
- Add the dry seasonings: garlic powder, paprika powder, turmeric, onion powder, salt, coriander powder, cumin powder. Followed by the ginger and garlic paste. Crack in 1 egg and add the breadcrumbs.
- Throughly combine all the seasoning with the chicken mince. Once throughly combined (I recommend doing it by hand with a pair of gloves) pop in the fridge to marinate overnight but most days I only marinate for about 2 hours. The longer the marination time, the better the flavour will be.
- Lightly grease your hands with some oil before shaping them into round chicken kebabs.
- Pan fry with some rapeseed oil for about 4-5 minutes on each side and until golden brown. Alternatively you can bake in the oven or air-fry them too!
How to enjoy my Chicken Kebabs this Ramadan
You can have enjoy chicken kebabs in multiple different ways, you could make things fun and pop them inside mini brioche buns and there you have mini sliders perfect for any dinner party. I may or may not have a recipe for this coming very soon, so keep your eyes peeled. You could also have them in a salad bowl or simply enjoy them on their own with some chutney. The choice is yours!
If you like the look of my Chicken Kebabs Ramadan edition then you should definitely check out the recipes below for some more amazing dishes:
Chicken Kebabs
Ingredients
- 500 g chicken mince
- 1 red onion
- 1 orange peppers
- 5 cloves of garlic
- 3 red chillis
- handful of coriander
- 1 teaspoon paprika
- 1/4 teaspoon turmeric
- 1 tablespoons garlic powder
- 1 tablespoons onion powder
- salt to taste
- 2 tablespoons coriander powder
- 1 tablespoon cumin powder
- 1 egg
- 4 tablespoons of breadcrumbs
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
Instructions
- Begin finely chopping the onion and pepper and then placing in a tea towel to squeeze out the excess moisture. This is extremely important as excess water in the chicken mixture can prevent you from shaping the kebabs well. Add directly from the teatowel to the chicken mince in a large bowl.
- Finely chop the garlic and chilli and add these to the chicken mince (500g of chicken mince!)
- Add the dry seasonings: garlic powder, paprika powder, turmeric, onion powder, salt, coriander powder, cumin powder. Followed by the ginger and garlic paste. Crack in 1 egg and add the breadcrumbs.
- Throughly combine all the seasoning with the chicken mince. Once throughly combined (I recommend doing it by hand with a pair of gloves) pop in the fridge to marinate overnight but most days I only marinate for about 2 hours. The longer the marination time, the better the flavour will be.
- Lightly grease your hands with some oil before shaping them into round chicken kebabs.
- Pan fry with some rapeseed oil for about 4-5 minutes on each side and until golden brown. Alternatively you can bake in the oven or air-fry them too!
