Spicy Chicken Kebabs

Ingredients

• 1 kgchicken mince
• 1 mediumonion, diced
• 30 ml (2 tbsp)ginger, diced
• 6green chillies, chopped
• 15 g (1 cup)fresh coriander, chopped
• 1 tspturmeric
• 1 tspchilli powder
• 1 tsppaprika
• 190 g (2 cups)almond flour
• to tastesalt
• as neededoil for frying

Instructions

1. 1

   Mix the ingredients

   Put the chicken mince, diced onion and ginger, chopped chillies and coriander, turmeric, chilli powder, paprika, salt and almond flour in a bowl. Mix thoroughly.

2. 2

   Shape into balls

   Roll the mixture into balls.

3. 3

   Flatten the patties

   Press each ball into a patty.

4. 4

   Fry until cooked

   Heat oil over medium heat and fry the patties until golden brown and cooked through, about 10–15 minutes.

5. 5

   Serve the kebabs

   Enjoy the cooked kebabs.

What are chicken kebabs?

Kebab is a broad name for a range of dishes made with seasoned meat, prepared in different ways across many food traditions. This version uses chicken mince shaped into patties rather than pieces on skewers.

The combination of fresh coriander, ginger and green chillies gives the mixture its aromatic, spicy character. Almond flour helps bind the mince and gives the patties body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 41g protein, 9g carbs, 47g fat.

The chicken mince supplies most of the protein, while the almond flour contributes fat and some protein as well as energy. Almond flour and any oil absorbed during frying contribute much of the fat, and there is no substantial starch ingredient in the mixture; serve with vegetables and a measured portion of rice or flatbread to round out the plate.

Building flavour into the mixture

Fresh aromatics: finely diced onion and ginger, chopped chillies and coriander are mixed directly into the chicken, so their flavour is spread through the patties.

Ground spices: turmeric, chilli powder and paprika season the mixture throughout. Add salt to taste, bearing in mind that it is easier to season the mixture before shaping than to adjust the patties once cooked.

Getting the texture right

Even mixing: combine the ingredients until the seasonings and almond flour are distributed through the mince. This helps the patties hold together as they cook.

Consistent patties: flatten the balls to a similar thickness so they cook at roughly the same rate. Handle the mixture gently rather than compressing it more than necessary.

Frying and checking doneness

Steady heat: medium heat gives the patties time to brown while the chicken cooks through. If the oil is too hot, the outside may darken before the centre is done.

Doneness cue: the method gives an approximate frying time of 10–15 minutes and calls for a golden-brown exterior and chicken cooked through. Cooking time can vary with patty thickness and pan heat.

Choosing the cooking fat

Frying oil: the recipe does not specify an oil type or amount; use enough to fry the patties in your pan. Avoid crowding the pan, as that can make it harder to brown them evenly.

Batch cooking: if the patties do not fit comfortably in one layer, fry them in batches. Keep the heat around medium between batches.

What to serve with them

Fresh sides: serve the patties with a crisp salad or chopped vegetables to contrast with their warm, spiced flavour.

Filling sides: rice, flatbread or another grain-based side can make the kebabs part of a more substantial meal. The recipe itself does not specify accompaniments.

Recipe notes & tips

• Dice the onion and ginger finely so the mixture is easier to shape.
• Mix the almond flour through the chicken evenly to help the patties hold together.
• Shape the patties to a similar thickness for more even cooking.
• Fry over medium heat so the outside can brown without rushing the centre.
• Cook in batches if needed rather than crowding the pan.

Variations

• Milder chilli: use fewer green chillies for a gentler heat.
• More heat: add extra chilli only if you want the patties spicier.
• Coriander finish: reserve a little of the chopped coriander to scatter over the cooked patties.
• Smokier spice: increase the paprika slightly for a stronger paprika note.
• Herb change: replace some of the coriander with another chopped fresh herb you enjoy.

Common mistakes to avoid

• Uneven pieces: large onion or ginger pieces can make patties harder to shape; dice them finely.
• Loose mixture: mix the almond flour thoroughly through the mince so the patties hold their shape.
• Different patty sizes: make the patties a similar thickness to help them cook evenly.
• Heat too high: the outside can brown before the chicken is done; keep the pan at medium heat.
• Crowded pan: patties may brown less evenly when packed together; fry in batches.

How to store

Refrigerate leftover cooked patties in a covered container and use within 3 days. Reheat until piping hot throughout, either in a pan over moderate heat or in the microwave.

Frequently asked questions