Zucchini Chicken Kebabs

Zucchini Chicken Kebabs

They are Healthy and extremely easy to prepare. Twist to the Traditional Indian Kebab recipe without compromise the taste. 

Also, So EXCITED to share with YOU'LL my Contributor Post at "Smart Party Planning" ! 

Recipe Link: Smart Party Planning / Zucchini Chicken Kebabs 

~ Enjoy & Share ~

Zucchini Chicken Kebabs
Serves: 2 People 

Zucchini Chicken Kabob

Serving Suggestion: Serve Hot with favorite Dip / Sauce

Tools:

Medium Pot – For Frying the croquette.

Food Processor – For making bread crumbs

Large Bowl – For mixing the ingredients together.

Large Plate – For placing uncooked croquette

Ice-Cream Scoop – For measuring croquette size (OPTIONAL)

Paper Napkin/Towel – To soak any excess oil from the cooked croqtte

Serving Dish

Ingredients

For Kebabs

1 kg Boneless Chicken - Cut into 7-8 pieces

Kabob being fried

3 Medium Size Zucchini - Thinly grated along with peel

1 Cup Uncooked Red Lentil

1/2 Cup Plain Yogurt - Any kind can be used from full fat to 1% fat

1.5 Cups Water

1 Large White Onion – Chopped

3 Garlic Cloves – Peeled

1 Small Piece Ginger

4 Tbsp Fresh Lemon Juice – You may use bottled lemon juice as well

1/2 Cup Bread Crumbs - Store bought or homemade

1/4 Cup Flour - You may use whole wheat or all purpose flour

1/4 Cup Olive Oil – You may use any flavorless oil of choice

For Yogurt Dip:

1/2 Cup Thick Greek Yogurt

2 Tbsp Lemon Juice

1/4 Cup Fresh Coriander/Cilantro - Thinly Chopped

1 Medium Jalapeno - Deseeded & Chopped

Salt - To taste

Spices:

1 Bay Leaf

1 Tsp Whole Black Pepper

2 Tsp Coriander Powder

1 Tsp Cumin Powder

2 Tsp Indian All Spice Powder (Garam Masala)

2 Tsp Red Chili Powder - Optional

2 Tsp Salt (As per your taste)

Method:

• In a bowl, add all the yogurt dip ingredient, mix thoroughly and chill in fridge.
• In a large pot add chicken, lentil, bay-leaf, black-pepper, ginger, garlic, onion, water and cook till lentil & chicken is cooked (about 15min) OR If using pressure cooker, give 3 whistles and switch the heat off.
• Let the mixture cool and drain the remaining water. (Keep the water aside)
• In a food-processor, add the cooled mixture, all the spices and remaining kebabs ingredients except oil.
• Now mix everything to a smooth dry texture (use the drained water for this).
• Evenly divide the mixture into 16-18 medium size balls.
• Now wet your hands and make flatten each ball into the shape of kebabs (circular or any shape you want).
• Heat a large non-stick pan(2-3min) on high and add 1 tbsp oil.
• Place 5-6 kebabs (depending on the size of the pan) and cook till golden brown (3-4min on medium heat).
• Now turn the kebabs to other side, add 1 tbsp of oil and let it cook till golden brown.
• Follow the step above till all the kebabs are made.
• Take a serving dish, place 8-10 kebabs, dollop each kebab with chilled yogurt dip.
• Serve fresh.