Chicken Kabob/Chicken Patty
Submitted by: Suman Zafar, Program Specialist, Office of Admissions Suman has her own food blog! Sugar and Spice, is "where I share my passion for food with the world." Her blog includes healthy recipes and Pakistani delicacies but also some items for those who appreciate "a cookie and burger here and there!"
Her comments about this recipe:
"These are super delicious and super flavorful. If you are tired of eating chicken, then I highly suggest you give these a try. You can eat these by themselves or place them in a burger and eat it that way. While in different cultures, these are called different things, it’s essentially a chicken patty made with ground chicken. These come together super fast and you can even freeze them for a fast dinner. They are crispy on the outside and deliciously juicy on the inside." 2 pounds of ground chicken (you can also grind it up yourself using boneless chicken thighs) 1 large sliced onion 2 roma tomatoes chopped 2 tsp of minced garlic 1 tsp of minced ginger 2 tsp of Garaam Masala Powder 1 tsp of salt 1 tsp of black pepper 1 tsp of ground cumin 1 tsp of red chili powder 1 bunch of cilantro; chopped 2 serrano (or jalapeno if you don’t like it that spicy) peppers finely minced 3 tsp of melted butter 1 egg 1/4 cup of all purpose flour In a small fry pan, saute the minced garlic and ginger with a teaspoon of oil until they turn a light golden color (about 1 minute). Combine all of the ingredients together and mix thoroughly. You may marinate this mixture if you’d like, however it isn’t necessary. Take about 1/4 cup of the mixture and form it into patties. You may freeze them at this point for later use. In a hot skillet, on medium-high heat, pour in a little bit of oil to prevent the patties from sticking and cook them in batches. Flip the patties once you see the edges turn white. Place them in a towel-lined tray and let them cool before touching, they are really fragile at this point. Tip: If you’d like to freeze these, place the raw patties onto a parchment-lined tray and place them in the tray. You may stack these kabobs, but make sure to place the parchment paper over every layer.Once you have assembled this tray, place it in the freezer overnight. After 24 hours you may place all of the hardened patties into a Ziplock freezer bag. These can be frozen for 6 months!