A Chicken Kebab Sandwich is a perfect way to celebrate Father’s Day and give your dad a break from grilling duty. It’s a humble sandwich packed with lots of flavors and the best part is you can make plenty ahead of time and freeze for later during the week.
For the kebab
1 tablespoon cumin seed
1 tablespoon coriander seed
1.75 lb ground chicken thigh preferred (lamb or beef can also be used)
2 heaping tablespoon ginger, garlic paste
1/4 cup finely chopped onion
1 heaping tablespoon freshly chopped mint (or use 1 teaspoon dried mint
1 tablespoon chopped cilantro
2 tablespoon canola oil + more for cooking later
2 Serrano peppers, finely chopped (optional)
salt, to taste
For the sandwich
Brioche buns, toasted
Condiments : ketchup, mayonnaise, mint chutney
In a small pan over medium-high heat, toast cumin and coriander seed until it’s fragrant and starts popping. Remove from heat and use mortar and pestle to crush them together.
In a large bowl combine ground chicken, spices, onion, ginger garlic paste, mint, cilantro, and oil. Use your hand or a spatula and mix them well.
Line a large tray with parchment paper.
Take a golf ball size kebab mixture and flatten them just a little bit. Arrange them on a tray and leave it in the fridge for 25-30 minutes.
Heat a grill pan (or outdoor grill) and brush it with little oil over medium-high heat. Cook kebab for 6-8 minutes on one side, brush it then gently flip on the other side. Continue cooking until it is cooked on both sides and oil it as needed.
When ready, assemble a sandwich by lightly smearing condiments of your choice, then layer with kebabs, onions, and tomatoes. Serve with potato chips! If serving a large crowd, arrange a platter with kebabs and toppings so the guests can assemble their own.
Recipe and photo by Dixya Bhattarai, Culinary Dietitian: www.foodpleasureandhealth.com