Sesame Chicken Kebabs

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Ground chicken

  Raw

  12 oz or 340g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Ricotta cheese

  Part skim milk

  1 tbsp or 16g

• Spearmint

  Fresh

  1 tbsp or 6g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

Directions

1. Soak wooden skewers in water (this will prevent them from catching fire or splintering). Heat one tablespoon of olive oil in a large skillet (or pan) over medium heat. Add onions and sauté for about 6 minutes until translucent.
2. Once cooked, transfer onions to a large bowl and add ground chicken, egg, ricotta, mint, parsley, salt, and pepper. Mix until well combined.
3. Place the sesame seeds into a shallow dish and set aside. Using a paper towel remove any stuck onion bits from the skillet. Add the remaining one tablespoon of olive oil and heat over medium-high heat. Scoop two heaping tablespoons of chicken mixture, with dampened hands form a long-shaped meatball around one wooden skewer and drop it immediately into the hot skillet.
4. You need to work one kebab at a time (this is very important); the chicken mixture is very wet and tends to fall off the skewer. Cooking right away “seals” the kebab. Repeat the procedure until all kebabs are formed. If your skillet is not large enough to cook all kebabs at once, cook in batches.
5. Cook kebabs for 8 to 10 minutes, turning them often until they have some golden coloring on all sides. Once cooked, roll kebabs into the sesame seeds until well coated.
6. Serve immediately!

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