Chickpea Chicken Kebabs

This recipe was inspired by Chef Gulzar’s* recipe Chickpea Afghani Balls in Masala Magazine. It’s easy to make, and freezes well too.

1 pound lean ground chicken (or beef/turkey)
2 cups cooked chickpeas, drained
1 onion, chopped
1/2 tsp. cayenne pepper (or to taste)
1 1/2 tsp. salt (or to taste)
1/2 tsp. garam masala
3 slices whole wheat bread
1 T. chopped fresh cilantro, optional
1 egg, for frying
oil, for frying

Grind up the chickpeas, onion and bread in a food grinder. Mix all ingredients, except egg and oil, and make small patties out of it.

Dip in egg and fry in a very small amount of oil in a non-stick pan. Turn over when one side is browned and brown the other side. Place on a paper towel to cool. Serve as burgers, with Nan, or on pita bread with lettuce, onion tomato and yogurt sauce (recipe below).

Yogurt sauce
1 cup yogurt
1 tsp. grated fresh garlic
1/2 cucumber, peeled and grated
1/2 carrot, peeled and grated
1 plum tomato, finely chopped
1 tsp. fresh lemon or lime juice
salt and black pepper, to taste
The vegetables you add are as per your taste. You can make this with just cucumber if you like. Stir all ingredients together and refrigerate for at least 1/2 hour before serving.



About Amarah Makhdumi

My website that is all about writing is at
This entry was posted in Recipe and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s