Chicken Ball Skewers

Name: Chicken Ball Skewers
Cuisine: Nigerian
Ingredients: 2 chicken breasts; 1 egg yolk; 1 medium sized onion; 3 garlic; 1/2 teaspoon fresh ginger; 1/2 teaspoon black pepper; 1/2 teaspoon curry powder; 1 seasoning cube; 3 tablespoon oil for frying; 2 tablespoon ketchup; 1 tablsepoon dijon mustard; 1 teaspoon lime juice; 1 teaspoon honey (optional); 1 red bell pepper; 1 green pepper; Skewers

Zubaida Isah @cook_12729830

Kano

The indulging taste of ground chicken kebab/skewers is very different with that made with cutted chicken. The flavors blend in, the barbecue sauce soak in the chicken balls and it gives a delicious and irresistible taste.

I wanted to made chicken kebab but i do not want to follow the old fashoined procedure, so i decided to ground the chicken because i want to make a difference. And finally the difference really make sense.

The barbecue sauce give the chicken ball a kick.
#ramadhancontest #1post1hope

Zubaida Isah @cook_12729830

Kano

The barbecue sauce give the chicken ball a kick.
#ramadhancontest #1post1hope

Saved

Ingredients

For the chicken balls
2chicken breasts
1egg yolk
1medium sized onion
3garlic
1/2 teaspoonfresh ginger
1/2 teaspoonblack pepper
1/2 teaspooncurry powder
1seasoning cube
3 tablespoonoil for frying
For the barbecue sauce
2 tablespoonketchup
1tablsepoon dijon mustard
1 teaspoonlime juice
1 teaspoonhoney (optional)
For setting the skewers
1red bell pepper
1green pepper
Skewers

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Steps

1

Combine chicken breast with onion and garlic, grind in a food processor or in a mortar
2

Add all the spices and seasoning. Add egg yolk and scotch bonnet
3

Mould into small round balls
4

Refridgerate for 15 minutes to firm up
5

Heat oil in a pan. Add chicken balls and shallow fry for 7 minutes, turning the sides occasionally
6

Strain the oil using a colander
7

Dip skewers in cold water for 15 minutes. Remove from the water and set on a kitchen towel or tissue paper. This prevent the skewers from burning when grillng
8

Combine all the ingredients for barbecue sauce. Mix well
9

Cut the peppers into rectangle or square shapes. Bring the fried chicken balls closer.
10

This should be the time you should bring the skewers out of the water. So that the skewers remain moist when the chicken balls are poked in
11

Arrange the chicken balls and the pelpers alternatively on the moist skewers
12

Apply the barbecue sauce all over the chicken balls. Leave a little sauce, which would be use later when grilling.
13

Place on a rack with a plate under it, to avoid messing up the working surface
14

Grill on charcoal fire for 1 minute each side, applying the remaining barbecue sauce on intervals. This should be done on a very low heat.
15

Remove from heat. Garnish with chopped red pepper, green pepper and slice of lemon.
16

Serve with jollof rice or as an appetizer