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30m
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My cook book - 80 brand new recipes!
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large bowl, combine the chicken mince, salt, coriander powder, cumin powder, paprika, red chilli flakes, tomato paste, chopped onion, chopped pepper, minced garlic, chopped coriander, olive oil, black pepper and sumac or lemon juice. Mix everything well until fully combined.
500 g Chicken mince
Salt
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Paprika
1 tsp Red chilli flakes
1 tbsp Tomato paste
1/2 Onion
1/2 Pepper
1 tbsp Minced garlic
1/2 cup Coriander leaves
1 tbsp Olive oil
1 tsp Black pepper
1 tsp Sumac
1 tsp Lemon juice
Step 2
For a smoky flavour (optional), heat a small piece of coal on the stovetop until very hot.
Step 3
Place a small folded piece of aluminium foil in the center of the kebab mixture and put the hot coal on top of it.
Step 4
Drizzle a little oil over the coal. Once smoke starts to form, quickly cover the bowl and let it sit for 30 minutes to absorb the smoky flavour.
Step 5
After 30 minutes, remove and discard the coal and aluminium foil.
Step 6
Divide the mixture and shape into palm-sized kebabs.
Step 7
Place the kebabs in the air fryer basket or tray in a single layer.
Step 8
Air fry at 180°C for 20 minutes.
Step 9
Flip the kebabs and air fry for another 6–7 minutes until fully cooked.
For
4
M
I
500
g
Chicken mince, keema
Salt, to taste
1
tsp
Coriander powder
1
tsp
Cumin powder
1
tsp
Paprika
1
tsp
Red chilli flakes
1
tbsp
Tomato paste
1/2
Onion, finely chopped
1/2
Pepper, finely chopped
1/2
Capsicum, finely chopped
1
tbsp
Minced garlic
1/2
cup
Coriander leaves, chopped (cilantro)
1
tbsp
Olive oil
1
tsp
Black pepper
1
tsp
Sumac, or 1 tsp lemon juice
1
tsp
Lemon juice, alternative to sumac
Per Serving
Calories
165kcal
Fat
6g
Carbs
3g
Protein
24g
Only visible to you
Made it?
Rice - wraps - salad
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Cook
30m
Shop
My cook book - 80 brand new recipes!
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a large bowl, combine the chicken mince, salt, coriander powder, cumin powder, paprika, red chilli flakes, tomato paste, chopped onion, chopped pepper, minced garlic, chopped coriander, olive oil, black pepper and sumac or lemon juice. Mix everything well until fully combined.
500 g Chicken mince
Salt
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Paprika
1 tsp Red chilli flakes
1 tbsp Tomato paste
1/2 Onion
1/2 Pepper
1 tbsp Minced garlic
1/2 cup Coriander leaves
1 tbsp Olive oil
1 tsp Black pepper
1 tsp Sumac
1 tsp Lemon juice
Step 2
For a smoky flavour (optional), heat a small piece of coal on the stovetop until very hot.
Step 3
Place a small folded piece of aluminium foil in the center of the kebab mixture and put the hot coal on top of it.
Step 4
Drizzle a little oil over the coal. Once smoke starts to form, quickly cover the bowl and let it sit for 30 minutes to absorb the smoky flavour.
Step 5
After 30 minutes, remove and discard the coal and aluminium foil.
Step 6
Divide the mixture and shape into palm-sized kebabs.
Step 7
Place the kebabs in the air fryer basket or tray in a single layer.
Step 8
Air fry at 180°C for 20 minutes.
Step 9
Flip the kebabs and air fry for another 6–7 minutes until fully cooked.
For
4
M
I
500
g
Chicken mince, keema
Salt, to taste
1
tsp
Coriander powder
1
tsp
Cumin powder
1
tsp
Paprika
1
tsp
Red chilli flakes
1
tbsp
Tomato paste
1/2
Onion, finely chopped
1/2
Pepper, finely chopped
1/2
Capsicum, finely chopped
1
tbsp
Minced garlic
1/2
cup
Coriander leaves, chopped (cilantro)
1
tbsp
Olive oil
1
tsp
Black pepper
1
tsp
Sumac, or 1 tsp lemon juice
1
tsp
Lemon juice, alternative to sumac
Per Serving
Calories
165kcal
Fat
6g
Carbs
3g
Protein
24g
Only visible to you
Made it?
Rice - wraps - salad
Cancel
