Minced Chicken Kebabs with Saffron Rice

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, finely minced
• 1 pound boneless skinless chicken breast, finely minced
• Salt, to taste
• 1 tsp black pepper
• 5-6 garlic cloves, finely minced
• 1 tbsp freshly minced parsley
• 1 medium onion, finely chopped (with excess water squeezed out)
• 2-4 green chilies, finely chopped
• 1 tbsp red chili flakes
• 1 tsp red chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin seeds
• 1 tbsp ground coriander seeds
• Oil, for frying.
• For the salad — 1 red onion
• For the salad — 2 tomatoes
• For the salad — 1 large cucumber
• For the salad — 1 juice of fresh lemon
• For the salad — Mint
• For the salad — Fresh coriander
• For the salad — Salt to taste
• For the salad — Olive oil

Instructions

1. In a large mixing bowl, combine the chicken mince, salt, pepper, paprika, garlic, parsley, onion, green chilies, red chili flakes, red chili powder, garlic powder, onion powder, cumin seeds, and coriander seeds.
2. Mix well for 8-10 minutes, until the mixture is sticky
3. Note: ensuring there is no excess water in the chicken mince and onions, as this will prevent the kebabs from breaking apart.
4. Refrigerate the kabab mixture for 2 hours.
5. Once chilled, make long kebab shapes on skewers and cook them on the grill or pan fry them on medium heat for 8-10 minutes, flipping sides in between.
6. For the salad: Dice cucumbers, tomatoes into small cubes, approximately the same size
7. Dice onion into small cubes and soak in water for 10 minutes.
8. Add all ingredients to a bowl and pour over the olive oil and lemon juice then season with salt. Top with fresh mint, mix together and allow it to sit for 10-15 minutes before serving.