Healthy Baked Chicken Kebabs
Healthy Baked Chicken Kebabs – An easy recipe for the juiciest and best baked kebabs ever! Perfect as a snack for adults and kids alike and also a delicious option for lunch or dinner!
Crisp and golden, these delicious chicken kebabs are a huge hit with kids. They are the perfect after school snack/perfect ‘i haven’t cooked today burger’/travel companion etc etc and I have yet to meet a grown up who doesn’t like baked chicken kebabs! They are the perfect quick snack that you can reheat in a minute straight out of the freezer.
These chicken kebabs are extra yummy when served with a dip such as a hot chilli, sweet chilli, garlic sauce, garlic mayo or sour cream.
The best thing about these is that they don’t feel healthy. We all love eating chicken burgers but we also know that they are often made with calorie laden sauces and burger buns that aren’t particularly good for us. Which is fine for a one off but not all the time. These baked kebabs are fine to have every day. You can control the sauces you want to use with them and can even make your own. You can eat them in a wrap, lighter bun, lettuce wrap or even in a salad. That way you can enjoy a chicken kebab guilt free. By the way we have always called these patties kebabs as well as the usual skewered ones! We used to make a version that is covered in breadcrumbs and then baked but I prefer this version because it is juicier.
I also make a casserole with the kebabs with potatoes and peppers and a tomato based sauce. It is delicious and an easy meal to feed the family with. I will include the recipe here incase you want to make it.
By the way, I batch make a load of these and keep them in the freezer. I then bake them and freeze them and take out a a few as and when I want them!
Oh one more thing..they are perfect for lunch boxes!Print Recipe
Healthy Baked Chicken Kebabs
Healthy Baked Chicken Kebabs - An easy recipe for the juiciest and best baked kebabs ever! Perfect as a snack for adults and kids alike and also a delicious option for lunch or dinner!
- 1 kg Chicken Breast minced
- 1 kg Chicken Thighs minced
- 4 small Onions diced very finely
- 2 tsp Green Chillies crushed or diced
- 2 - 4 cloves Garlic crushed
- 1/2 - 1 inch Ginger crushed
- 4 flat tsp Salt
- Handful Coriander leaves cut finely
- Handful Fenugreek leaves cut finely
- 2 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Red Chilli powder
- 1 tsp Garam Masala Powder
Combine all the ingredients in a large bowl and mix throughly with your hands.
Preheat oven to Gas Mark 6.
Shape the kebabs into small patties and set aside. You may need to oil your hands slightly to do this but i didn't!
Add the kebabs in a single layer to a large frying pan (no oil) and bake for a minute each side. (I did 3 rounds, so 20 each time).
Add the kebabs to 2 large baking trays lined with baking paper.
Bake for 15 - 20 minutes or until cooked.
Sprinkle with some lemon juice and enjoy!
Freeze extra kebabs for up to 3 months and reheat for a minute or 2 in the microwave.
These kebabs are very small because they are snack size. Cooking times will vary for larger kebabs.
When baking, keep an eye on the kebabs and check at regular intervals. There is nothing worse then a dry kebab and mince doesn't take long to cook through.
Some butchers will actually grind all the ingredients together for you so it is worth asking. Then all you need to do is shape and bake them.
You can grate the onions but they release a lot of water that way. This can be strained but I find that the kebabs are very difficult to handle (if like me you are not adding breadcrumbs) when the onions are grated.
For garlic, ginger and green chilli - you can buy ready made pastes or make them yourself. The ready made pastes are often very watery and lack depth of flavour.
Garam Masala varies in taste according to who it has been made by. I make my own and it isn't as overpowering as some. It is worth grinding your own garam masala if you have time because you can determine the quantity of each individual spice and adjust according to your own taste.
To make the casserole - Peel and shop 2 large Potatoes into 1/2 cm slices. Blanch them in boiling water for 1 minute, drain and set aside. Slice 1 Green Pepper into thin strips. Marinade potatoes and peppers in 1 clove crushed garlic, 1/4 inch crushed ginger, 1 tsp red chilli, 1/4 tsp salt, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric. Layer at the bottom of a casserole dish. Add oil to a pan, then add 1/2 chopped onion and allow it to brown. Stir in 200g Chopped tomatoes pureed with the same ingredients as the marinade. Allow the sauce to simmer for 10 minutes over a low heat. Pour over the potatoes and peppers, top with kebabs and bake for 20 - 25 minutes or until potatoes are cooked. You may want to flip the kebabs mid way!