Adapted from Marie Claire (French Edition)
Note. Follow the recipe verbatim to the letter when forming the kebabs. You need to make one kebab at a time and cook it immediately to "seal" the kebab. It's the only way to do it, do not improvise!
Serves 4 (makes about 12 kebabs)
1 medium onion, finely chopped
¾ pound / 340 gr free-range organic ground chicken
1 organic free-range egg, lightly beaten
1 tablespoon ricotta cheese
a handful of fresh parsley leaves, chopped (about 2 tablespoons)
a small handful of fresh mint leaves, chopped (about 1 tablespoon)
1 teaspoon fine grain sea salt
a pinch of ground black pepper
2 tablespoons olive oil
2 tablespoon sesame seeds, for coating (I used black and white seeds)
Soak wooden skewers in water (this will prevent them from catching fire or splintering).
Heat one tablespoon of olive oil in a large skillet (or pan) over medium heat. Add onions and saute’ for about 6 minutes until translucent.
Once cooked, transfer onions to a large bowl and add ground chicken, egg, ricotta, mint, parsley, salt and pepper. Mix until well combined.
Place the sesame seeds into a shallow dish and set aside.
Using a paper towel remove any stuck onion bits from the skillet. Add the remaining one tablespoon of olive oil and heat over medium-high heat.
Scoop two heaping tablespoons of chicken mixture, with dampened hands form a long-shaped meatball around one wooden skewer and drop it immediately into the hot skillet.
You need to work one kebab at a time (this is very important) the chicken mixture is very wet and tends to fall off the skewer. Cooking right away “seals” the kebab.
Repeat the procedure until all kebabs are formed.
If your skillet is not large enough to cook all kebabs at once, cook in batches.
Cook kebabs for 8 to 10 minutes, turning them often until they have some golden coloring on all sides.
Once cooked, roll kebabs into the sesame seeds until well coated.
One Sesame Chicken Kebab yields 83 calories, 5.7 grams of fat, 1.9 grams of carbs and 5.8 grams of protein.