Lebanese Chicken Seekh Kabab

I got the recipe for Lebanese Chicken Kofta Kabab from YouTube. It was made by Mark Weins himself, a Youtuber who got the recipe during his travel to Baalbek, Lebanon. This authentic recipe is made using ground lamb, but here tried using chicken. Parsley is one of the key ingredients in this dish. I have tried with both Curly parsley and Falt leaf parsley and both taste equally good. The Lebanese 7 spice seasoning is a mixture of black pepper, cumin, paprika, coriander, cloves, cardamom, and nutmeg. If you cannot find one, you can replace it with garam masala. 

I have had this recipe of Lebanese Kofta kabab on my to-do list for a long time. Incidentally, the group which I follow on Facebook, "Sshhh Cooking Secretly" had a kabab theme for the month of August, and no doubt I wanted to make this dish. 

This month's theme was chosen by Sujata Roy who blogs at Batter Up With Sujata. I can't wait to try her Veg Galouti Kababs. My partner for Aug 2021 is Narmada from Nam's Corner. She gave me onion and lemon juice as my secret ingredients. I gave her cumin powder and beans and she made Veg Seekh Kabab. Do check her blog for the recipe. Also, I cant wait to try her whole wheat bhatura recipe. 

Ingredients:

1. Chicken - 1 pound/1/2 kg
2. Onion - 1 large
3. Garlic - 4-5 cloves
4. Parley - 1 bunch
5. Lemon juice - 1 tablespoon
6. Lebanese 7 - spice seasoning or garam masala powder - 1/2 teaspoon
7. Black pepper powder - 1/2 teaspoon
8. Salt to taste
9. Olive oil - 1 tablespoon for brushing 

Method:

1. Wash the chicken pieces and drain off the water completely by placing it in a colander. 
2. Use a food processor to mince the chicken. 
3. Add the minced chicken to a large mixing bowl and add finely chopped onion, garlic, parsley, lemon juice, garam masala, pepper powder and salt.
4. Mix well until everything is well combined. 
5. Roll and place the chicken mix around a skewer and grill them.

Note:

1. If you think the minced chicken mixture is not holding well on a skewer, add a little chickpea flour/besan to make it thicker.