1 1/2 tsp Kosher Salt
1/2 tsp ground turmeric
1/2 tsp ground Coriander seeds
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp red pepper flakes
1/8 tsp ground cloves
1/8 tsp cayenne
500g minced chicken
1/3 cup finely chopped onion (about 1 small onion)
2 cloves garlic, finely chopped or mashed into a paste
1 tbsp finely chopped fresh parsley
3 or 4 plum tomatoes (optional)
Vegetable oil, for brushing
2 small red onions, halved (optional)
Pita bread for serving
- In a medium bowl, mix together the salt, turmeric, coriander, cumin, cinnamon, black pepper, cardamom, ginger, red pepper flakes, cloves and cayenne. Add the chicken, minced onion, garlic, and parsley and mix gently with a wooden spoon until de spices are distributed and everything just comes together. (Warning: if you overmix the chicken, it will turn into a sticky paste and the texture of the grilled kebabs will be reminiscent of chicken nuggets). Cover with plastic wrap; chill 30 minutes or up to 2 hours. Wrap each whole tomato in aluminium foil.
- Divide the chicken into 10 oval patties about 1 1/5 cm thick and 10cm long. Line a grill with foil and heat to medium-high. Alternatively, heat a cast iron grill pan to medium-high and brush with vegetable oil instead of lining with foil. Place the foil packets of tomatoes and the onion halves on the outer edge of the grill to cook until tender and charred in spots, 15 to 25 minutes, Frill the kebab patties, flipping once, until cooked through and charred on the outside , 10 to 14 minutes. When read to serve, throw the bread over the cooking Kebabs or directly on the grill to warm.
- Eat while hot.