Keto Chicken Seekh Kabab with Coconut Raita

Instructions

1. 1In a large bowl, combine the about 450 g ground chicken, 1/4 cup almond flour, 2 finely chopped green chilies, 1 tbsp ginger-garlic paste, 1/4 cup chopped cilantro, 1 tsp garam masala, 1/2 tsp cumin powder, 1/4 tsp red chili powder, and 1/2 tsp salt. Mix everything thoroughly with your hands until well combined.
2. 2Divide the mixture into 4 equal portions. Take one portion and shape it into a long, sausage-like kabab around a skewer. Repeat with the remaining portions.
3. 3Preheat your grill or a large non-stick skillet over medium-high heat. If using a skillet, you can add a tiny bit of neutral oil if needed, but the chicken should release its own fat. Place the shaped kababs onto the hot grill or into the skillet.
4. 4Cook the kababs for 8-10 minutes per side, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 74°C.
5. 5While the kababs are cooking, prepare the raita. In a medium bowl, stir together the 1 cup coconut yogurt, 2 tbsp shredded coconut, 1/2 grated cucumber, and 2 tbsp chopped mint. Mix until all ingredients are evenly distributed.
6. 6Once the kababs are cooked, remove them from the heat and let them rest for 2-3 minutes before serving. This helps keep them juicy.
7. 7Serve the 4 chicken seekh kababs immediately with the prepared coconut raita on the side.

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