Kebabs, with their barbecuing aroma filling the streets of the old parts of the cities in most of the Middle East and North Africa, are usually made of lamb and, at times, beef. The ground chicken lends a flavor of its own and is simple to prepare and delicious to eat.
SERVES: 4 to 6
PREP TIME: 25 minutes
FRYING TIME: 40 minutes or
BAKING TIME: 50 minutes
INGREDIENTS:
- 2 lbs (1 kg) ground chicken
- 4 tablespoons all-purpose flour
- 1 onion, chopped
- 1 small jalapeño or other fresh finger-length green chili pepper of your choice, chopped
- 4 cloves garlic, crushed to a paste (see page 30)
- 1 cup (50 g) finely chopped fresh coriander leaves (cilantro)
- 1 large egg
- 2 teaspoons sumac
- 1 1/2 teaspoons Arabian Gulf Spice Mix (Baharat)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Oil, for deep-frying
INSTRUCTIONS:
- Place all the ingredients, except the oil, into a food processor and process for 2 minutes. The texture should be similar to mashed potatoes. If the mixture is too soft, add more flour; if it’s a little stiff, add some water. Form into 2 to 3-inch (5 to 7.5-cm) patties.
- Pour about 2 inches (5 cm) of oil (enough to submerge the patties) into a medium saucepan and set over medium-high heat. Heat the oil to a minimum temperature of 350°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively, you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
- Deep-fry the patties, about 4 at a time, until golden brown, about 8 minutes total. Turn the patties midway through frying. Remove with a slotted spoon and place on paper towels to absorb any excess oil. Place on a serving dish and serve immediately.
- Alternatively, these patties can be baked in the oven. Preheat the oven to 350°F (175°C). Place the patties on a greased baking sheet and bake for 50 minutes or until the tops turn golden brown. Remove and serve immediately.
