Grilled Chicken kebobs /Chicken Lule kebobs/ with grilled potatoes.Armenian style BBQ.
Light very easy preparation with ground chicken. Sometimes I like grinding boneless chicken breasts at home it takes few minutes.Here I tried something new by adding some of dry spices to the ground chicken and I arranged on Armenian made large metal skewers with Armenian style delicious grilled potatoes,turned out very tasty.This is my own recipe,enjoy.
Ingredients:
2 Kg.about (4 pounds) ground chicken or (2 kg. boneless skinless chicken breasts to grind at home with fine grinder)
2 tablespoons onion powder
2 tablespoons dried parsley
1 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
2 teaspoons coarse sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves powder
1/4 teaspoon nutmeg powder
17 medium potatoes
Water to boil
freshly ground black pepper, and salt over potatoes before grilling
Garnish:
1 tablespoon chopped Parsley
1/2 small red onion slices
-2 tablespoons oil to coat hands while arranging chicken over skewers
Preparation:
1.In a small bowl add and mix all the spices.Add to ground chicken mix with a spoon cover and refrigerate overnight.
2.Arrange chicken onto metal skewers by coating hands in oil. Place them in a tray and keep in fridge at least for an hour.
3.Wash the potatoes.In a large pot add water and potatoes and boil for 5-6 minutes,until soft.Drain the water keep potatoes aside to cool.Place in fridge to be cooled completely.
4.Cut boiled cooled unpeeled potatoes into half. Season with pepper and salt .Arrange in metal skewers and grill both sides over hot BBQ.
5.BBQ.chicken over hot grill both sides.Place in a dish cover tightly with aluminum foil to rest for 15 minutes.
6.Serve hot kebobs in a dish with grilled potatoes, garnish with chopped parsley and slices of red onion.
2 Kg.about (4 pounds) ground chicken or (2 kg. boneless skinless chicken breasts to grind at home with fine grinder)
2 tablespoons onion powder
2 tablespoons dried parsley
1 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
2 teaspoons coarse sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cloves powder
1/4 teaspoon nutmeg powder
Water to boil
freshly ground black pepper, and salt over potatoes before grilling
1 tablespoon chopped Parsley
1/2 small red onion slices
1.In a small bowl add and mix all the spices.Add to ground chicken mix with a spoon cover and refrigerate overnight.
2.Arrange chicken onto metal skewers by coating hands in oil. Place them in a tray and keep in fridge at least for an hour.
3.Wash the potatoes.In a large pot add water and potatoes and boil for 5-6 minutes,until soft.Drain the water keep potatoes aside to cool.Place in fridge to be cooled completely.
4.Cut boiled cooled unpeeled potatoes into half. Season with pepper and salt .Arrange in metal skewers and grill both sides over hot BBQ.
5.BBQ.chicken over hot grill both sides.Place in a dish cover tightly with aluminum foil to rest for 15 minutes.
6.Serve hot kebobs in a dish with grilled potatoes, garnish with chopped parsley and slices of red onion.