These kebabs go great on a salad with a splash of lemon juice or on their own. You could save some of your morning yogurt to make a cucumber dill dip for them or pair them with some baked root vegetables like carrots, butternut squash, parsnips and some kale.
Note: The amount of veggies is not significant enough to count toward your veggie portion so weigh these as protein.
1 lb ground chicken
1 egg lightly beaten
1 egg yolk broken and partially cooked with enough oil to limit sticking
1 small yellow onion finely chopped
2 green chilies finely chopped
2 medium tomatoes finely chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red pepper flakes (optional)
2 cloves fresh crushed garlic (or 1/4 tsp garlic paste)
1/4 tsp crushed fresh ginger (or 1/4 tsp ginger paste)
1/2 tsp ground black pepper
Mix everything and spoon the mixture into cupcake tins a little less than 1/2 full. If you have a mini cupcake tins then you can make mini meatballs. If you don’t have cupcake tins, make patties and put them on a baking sheet, put the sheet in the freezer for 30 minute to help the patties keep their shape. Bake at 325 F (163 C) for 15 minutes then broil until they get crispy on top.
Since training with Kenzai, Kim has enjoyed trying new recipes and adapting old favorites. When not in the kitchen whipping up tasty food, Kim can be found playing outside with her husband, daughter and dog. Living in Colorado means great weather, plenty of sunshine and loads of active people to play with. Kim enjoys watching her young daughter explore new foods and feels happy knowing she's helping her family to maintain an active, healthy lifestyle.