Chicken Ball Skewers
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
Chicken Ball Skewers
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
Cooking Instructions
- 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
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