Name: Lebanese Kebabs recipe by Nilofar Isani at BetterButter
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6
Ingredients: Chicken boneless 1/2 kg; Eggs boiled 6; Potatoes 5-6 medium sized, boiled; Spaghetti tore into 1 inch size; Green chillies 4-5, finely chopped; Coriander 1 bunch; Salt 1 tsp for chicken, but adjust as per taste; Red Chilli Powder 1 tbsp; Black pepper powder 1 tsp; Soya sauce 2 tbsp; Ajinomoto 1 tbsp; Ginger and garlic paste 1 tbsp each; Eggs 3, for coating; Bread crumb for coating; Oil for frying

Ingredients Serving: 6

Chicken boneless 1/2 kg
Eggs boiled 6
Potatoes 5-6 medium sized, boiled
Spaghetti tore into 1 inch size
Green chillies 4-5, finely chopped
Coriander 1 bunch
Salt 1 tsp for chicken, but adjust as per taste
Red Chilli Powder 1 tbsp
Black pepper powder 1 tsp
Soya sauce 2 tbsp
Ajinomoto 1 tbsp
Ginger and garlic paste 1 tbsp each
Eggs 3, for coating
Bread crumb for coating
Oil for frying

Instructions

In a pan, put in the chicken with red chilli powder, salt, soya sauce, ajinomoto, ginger-garlic paste, black pepper powder and 1 cup og water.
Cook until chicken gets tender and all the water dries up.
Mash the potatoes with a fork. Also finely chop the eggs. Keep it aside.
Then in a big bowl, mix the potatoes, shredded chicken, spaghetti, eggs, coriander, green chillies and mix it well. Add salt, ajinomoto, black pepper as per taste.
Make oven or round shapes from this mixture, then dip them in the beaten egg mixture. Then roll it in bread crumbs.
Make the kebabs and keep them to chill in the refrigerator for 15 mins.
After this time, deep fry these kebabs till they turn golden brown in colour.
Serve these kebabs with coriander-tamarind sweet and sour chutney.

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