Hara Bhara Kebab

I had been thinking of combining the greens in my kitchen garden to make kebabs. Finally, decided to stop wondering and got down to making these kebabs. Keeping in mind the audience at home, I zeroed on chicken as the base ingredient. Outcome was a healthy, light kebab which my toddler enjoyed as is and hubby in a roti roll.

Serves – 3 Time – 1 ½ hr

Ingredients

1. Spinach – 200 gm
2. Green Coriander – 1 cup
3. Mint leaves – ½ cup
4. Lemon juice – 1 tbsp
5. Green chillies – 4
6. Boneless chicken – 250 gm
7. Bread slice – 2
8. Egg – 1
9. Red chili powder – ½ tsp
10. Whole spice powder/Garam Masala – ½ tsp
11. Salt to taste
12. Turmeric powder – 1 pinch
13. Oil for shallow fry

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Method

1. Blanch spinach(see notes) and set aside
2. Boil chicken with turmeric and shred
3. In a grinder combine all the ingredients and make a fine paste. Add very little chicken stock if required
4. Adjust seasonings if required or add more bread if consistency is loose
5. Make tikkis/cutlets of medium size and keep in fridge for 30 minutes
6. Shallow fry in oil/ghee on medium flame till brown on both sides. This should take around 1-2 minutes. Since, spinach & chicken is already cooked, the objective of this step is to get the kebabs crispy and brown from outside

Notes

1. Blanching the spinach – I follow a particular order of steps to ensure the color remains the rich green of Spinach. Boil 1.5 cups of water. When the water is rolling, add spinach. Take it out in 2 minutes and dip it in ice cold water for another 2 minutes.
2. For a vegetarian version, replace chicken with paneer/cottage cheese