Minced Chicken Kebabs with Persian Saffron Cranberry Rice

Chicken Kebab Ingredients:

1 1/2 pounds boneless, skinless chicken thighs, finely minced
1 pound boneless, skinless chicken breast, finely minced
Salt, to taste
1 tsp black pepper
5-6 garlic cloves, finely minced
1 tbsp freshly minced parsley
1 medium onion, finely chopped (with excess water squeezed out)
2-4 green chilies, finely chopped
1 tbsp red chili flakes
1 tsp red chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground cumin seeds
1 tbsp ground coriander seeds
Oil, for frying



Method:*

1. In a large mixing bowl, combine the chicken mince, salt, pepper, paprika, garlic, parsley, onion, green chilies, red chili flakes, red chili powder, garlic powder, onion powder, cumin seeds, and coriander seeds.

2. Mix well for 8-10 minutes, until the mixture is sticky

Note: ensuring there is no excess water in the chicken mince and onions, as this will prevent the kebabs from breaking apart.

3. Refrigerate the kabab mixture for 2 hours.

4. Once chilled, make long kebab shapes on skewers and cook them on the grill or pan fry them on medium heat for 8-10 minutes, flipping sides in between.

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