Keto Chicken Seekh Kabab with Coconut Raita

Ingredients

• 1.5 lb Ground Chicken
• 2 tbsp Ginger-Garlic Paste
• 2 Green Chilies
• 1/4 cup Cilantro
• 1 tbsp Spices (cumin, coriander, turmeric, garam masala)
• 2 tbsp Almond Flour
• 1 cup Coconut Milk (full-fat)
• 1/2 cup Cucumber
• 2 tbsp Mint Leaves
• 1 tbsp Lemon Juice
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1In a large bowl, combine the 1.5 lb ground chicken, 2 tbsp ginger-garlic paste, 2 finely chopped green chilies, 1/4 cup chopped cilantro, 1 tbsp spices, 2 tbsp almond flour, 1 tsp salt, and 1/2 tsp black pepper. Mix everything together thoroughly with your hands until well combined.
2. 2Divide the chicken mixture into 4 equal portions. Take one portion and shape it into a long, sausage-like kabab around a skewer, pressing firmly to ensure it holds its shape. Repeat with the remaining portions and skewers.
3. 3Prepare your grill for medium heat, aiming for a temperature of 350°F (175°C). Place the shaped chicken seekh kababs on the grill grates.
4. 4Grill the kababs for 20-25 minutes, turning them every 5-7 minutes to ensure even cooking. The kababs are done when they are golden brown and the internal temperature reaches 165°F (74°C).
5. 5While the kababs are grilling, prepare the raita. In a medium bowl, whisk together the 1 cup full-fat coconut milk, 1/2 cup grated cucumber, 2 tbsp chopped mint leaves, and 1 tbsp lemon juice.
6. 6Season the raita with salt and black pepper to your preference. Stir well to combine all the ingredients.
7. 7Once the kababs are cooked, carefully remove them from the skewers and let them rest for 5 minutes before serving. Serve the hot chicken seekh kababs immediately with the chilled coconut raita on the side.

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