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These skewers are perfect for a picnic lunch as they are easy to hold and delicious when eaten cold. The Pesach nut coating gives the balls a wonderful crunch, and they get extra points for being baked and not fried. Yield: 15 skewers
2 boneless, skinless chicken breasts
2 small onions, chopped and sautéed
2 cloves garlic
1/4 cup nut oil
3 eggs
1/2 cup Yehuda Matzos Matzo Meal or ground almonds
1/2 teaspoon salt
1/4 teaspoon fresh ground Gefen Black Pepper
1 and 1/2 cups walnuts (or 3/4 cup walnuts + 3/4 cup roasted cashews)
1/2 cup Yehuda Matzos Matzo Meal or ground almonds
5 tablespoons chopped parsley
1/4 teaspoon salt
15 wooden skewers
15 cherry tomatoes, halved
1 zucchini, sliced into long thin strips using a vegetable peeler
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Prepare the crumb coating. Combine all coating ingredients in a food processor fitted with the metal blade. Pulse until crumbly. Transfer to a bowl.
Prepare the chicken balls. Combine all ingredients for the chicken balls in the food processor bowl and grind until a uniform mixture forms. If it is too moist, add two to three tablespoons ground almonds.
Form neat balls with wet hands. Roll the balls in the coating, place on prepared baking sheet and bake for 15–20 minutes. (Alternately, the balls can be deep fried in hot oil for three to four minutes until golden brown.)
Thread chicken balls onto skewers interspersed with zucchini strips and tomatoes.
How Would You
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Preparation in Advance How much time in advance can this dish be prepared? Can I freeze the chicken mix after preparing? And does it have to be baked fresh?
You can prepare it 1-2 days in advance but I would toast it up in the oven so they get crunchy again. Yes, you can freeze the chicken mix after preparing and I would recommend baking it fresh so it says crispy.