Paleo Chicken Shami Kabab

Ingredients

• 1 lb Cooked shredded chicken
• 1 cup Cauliflower rice
• 1/2 cup Finely chopped onion
• 1 tbsp Ginger-garlic paste
• 1 number Green chilies, finely chopped
• 2 tbsp Cilantro, chopped
• 1/2 tsp Garam masala
• 1/4 tsp Cumin powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Ghee or coconut oil

Instructions

1. 1Place the 1 cup of cauliflower rice into a food processor and pulse until it is finely ground, similar to coarse sand.
2. 2In a large bowl, combine the 1 lb of cooked shredded chicken with the finely ground cauliflower rice. Add the 1/2 cup of finely chopped onion, 1 tbsp of ginger-garlic paste, the number of green chilies finely chopped, and 2 tbsp of cilantro, chopped.
3. 3Add the 1/2 tsp of garam masala, 1/4 tsp of cumin powder, 1/2 tsp of salt, and 1/4 tsp of black pepper to the bowl. Mix everything together thoroughly with your hands or a spoon until all the ingredients are evenly distributed and well combined.
4. 4Shape the mixture into small, round patties, about 2 inches in diameter and 1/2 inch thick. You should have about 8-10 patties.
5. 5Place a 10-inch non-stick skillet over medium heat. Add the 2 tbsp of ghee or coconut oil to the skillet and let it heat up until it shimmers, about 1-2 minutes.
6. 6Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary. Cook for 5-7 minutes on the first side, until a deep golden brown crust forms. Flip the patties and cook for another 5-7 minutes on the second side, until they are golden brown and heated through. The internal temperature should reach 165°F (74°C).
7. 7Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Let them rest for 2 minutes before serving.

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