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Chicken Kebabs with Chutney Sauce

by Khyati Kapur

Chicken Kebabs with Chutney Sauce

Ground Chicken Kebabs 

1 package ground chicken meat (roughly 1 lb)

1 jalopeno diced well

½ red onion diced

½ ginger grated

2-3 gloves of garlic minced

¼ cup of peanuts or cashews (optional but gives a nice crunch)

1 tsp harissa seasoning (omit if you don’t like spicy!)

1 tsp cumin powder

½ freshly squeezed lemon

Seasonings to taste: salt, all purpose seasoning, onion powder, garlic powder

Mix all ingredients in a bowl.  I personally use my hands to really incorporate it.  Let marinate in fridge for at least 1 hour or up to 24 hours.

When ready to cook, preheat oven to 350.

Form kebabs into oval pieces. Place on a greased nonstick pan.  Place in oven for 25-30 minutes or until middle of kebab looks cooked through. If you like your kebabs to have a crispy outside, I cook them for 2 minutes in a cast iron skillet with some butter.  Don't overcook as they will get dry. Enjoy with cilantro chutney sauce!


Chutney Sauce

1 bunch cilantro

¼ cup mint

1 jalopeno

1 clove garlic

½ inch ginger

1 tablespoon unsweetened shredded coconut

1 freshly squeezed lime

Salt and black pepper to taste

¼ cup water

Tip: if you like spicy add in some ground cumin or red chili flakes

Mix all ingredients in a food processor.  If chutney is still thick, slowly add in water to reach the consistency you like! 

This sauce is so good for so many things like dipping veggies, crackers, spreading on pita breads. 

Khyati Kapur
Khyati Kapur