Mini Chicken and Peanut Kebabs

a plate topped with grilled kebabs and pita bread.

25 minutes

Serving Size: 3.6 ounces (2 kabobs)



1 package of ground chicken

2 cloves garlic crushed

1 teaspoon ginger crushed

1/4 teaspoon salt

2 teaspoons paprika

1 teaspoon cumin seeds

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

1/2 teaspoon coriander seeds

2 heaping tablespoons low fat natural yogurt

3/4 cup salted peanuts

Salad mix

Pita bread


Preheat the grill to medium. Mix all the ingredients together. Form into 15 sausage shapes, using a golf ball-sized amount of the mixture for each.

Grill the kebabs until well browned, turning often for 10-15 minutes. (Grill with or without skewers). Stuff the salads into the pita breads and then add the kebabs (Slice three of the kebabs lengthways and serve two and a half kebabs per person).

Notes: the mixture can be prepared a day ahead and stored uncooked and covered in the fridge. When they are chilled, the kebabs are more solid and you can pierce them onto skewers before cooking if you prefer. Recipe works well with any meat.

Makes 30 Kebobs.

Nutrients Per serving

Calories from Fat63
Trans Fats0g

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