Easy and healthy … a complete dish on a stick, especially with the addition of carrots, parmesan cheese and herbs, which make them more appetising! Serve them with any veggies or salad of your own choice. The quantity of the ingredients used can be adjusted accordingly … I usually prepare enough mixture to have that extra amount left, which I could then use to prepare patties for lunch!
Makes about 14 generous kebabs in all (or as many kebabs as you might need plus extra patties!)
Enough bamboo skewers, which should be soaked in water for around 1 hour before using.
600g minced chicken
250g long-grain rice
1 medium onion
60g fresh breadcrumbs
3 tablespoons grated parmesan cheese
2 to 3 cloves garlic
approximately 2 tablespoonfuls chopped parsley
2 level teaspoons Italian seasoning
1 carrot, peeled
salt and pepper
sweet chilli sauce to serve
Cook rice until tender, draining any excess water.
Process all the remaining ingredients together until you end up with a homogeneous mixture. Transfer mixture into a large bowl and, using your hands, mix in the cooked rice.
Shape the mixture around the bamboo skewers.
Heat some vegetable oil in a large pan and cook the kebabs slowly, turning frequently until browned all over and cooked through.
Serve with sweet chilli sauce.