Ground Chicken and Spinach Kababs/Cutlets

My freind Shefali makes all kinds of delicious dishes using these wonderful Israeli spices which are so yummy. I just loved these kababs that she made when we went over for dinner recently. I have to give credit for this recipe to Oz  (her husband) who has mysterious culinary qualities that only a true wizard could possess.

These kababs freeze really well and so I double or triple the recipe and make a whole bunch of these at one time and freeze the leftovers.

Ground Chicken and Spinach Kababs/Cutlets

Ground Chicken and Spinach Kababs/Cutlets

1 lb ground chicken

1 large onion chopped finely

5-6 cloves of garlic chopped finely

2 cups of finely chopped spinach

1 cup of finely chopped cilantro

1 heaped tablespoon of mixed spices for grilled chicken

1 teaspoon of mixed spices for shwarama

1 teaspoon of mixed spices for meatballs

Salt & pepper to taste

Ground Chicken and Spinach Kababs/Cutlets

Method:

  • Mix the ground chicken, onions, garlic and spinach together very well.

img_2101Ground Chicken and Spinach Kababs/Cutlets

  • Add in the spices, salt & pepper.
  • Mix well.
  • Shape the ground chicken and spinach mixture into small patties.

Ground Chicken and Spinach Kababs/Cutlets

  • Heat 2-3 tablespoons of olive oil in a large saucepan.
  • Put a few patties in the saucepan and cook for a minute or two.

Ground Chicken and Spinach Kababs/Cutlets

  • Flip the patties over and cover and cook for 2-3 minutes till well done.
  • Serve warmed with Maggi’s Scotch Bonnet sauce ( recipe to follow).

Ground Chicken and Spinach Kababs/Cutlets