Nut-Crusted Chicken Kabobs

Efrat Libfroind Recipe By
  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

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

Ingredients (15)

Chicken Balls

Crumb coating

Kabobs

Start Cooking

Prepare the Kabobs

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper.

  2. Prepare the crumb coating. Combine all coating ingredients in a food processor fitted with the metal blade. Pulse until crumbly. Transfer to a bowl.

  3. 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.

  4. 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.)

To Serve

  1. Thread chicken balls onto skewers interspersed with zucchini strips and tomatoes.

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