Low Carb Chicken & Veggie Kebabs

4.91 from 11 votes

Low Carb Chicken & Veggie Kebabs

These are low-carb Chicken and vegetable kebabs that the healthier version of your regular chapli kebabs. Its packed with nutrients and flavour!

Prep Time15

Cook Time10

Additional Time10

Total Time35

Course: Chicken Recipes

Cuisine: Asian

Servings: kebabs

Calories: 60kcal

Author: Wajiha

Equipment

1 chopper

Ingredients

400 gm chicken mince
3 tbsp rolled oats
2 tbsp bread crumbs
1/2 tsp black pepper powder
1 tsp cumin seeds or zeera
2 tsp crushed red chilli
1 tsp salt or to taste
1 tsp white pepper
1 whole bell pepper chopped
1 big onion chopped
1 medium carrot chopped
1 or 2 stalks green onions
1 whole tomato chopped
3 cloves garlic
1 inch piece of ginger
1 large egg
Oil for frying

Instructions

Start by adding carrot, bell pepper, onion, garlic, ginger in a chopper and chop coarsely.
Chop tomato and green onions coarsely and seperately (not in chopper)
In a bowl, add minced chicken, oats, chopped vegetables and tomatoes and green onions.
Add all the seasoning, beaten egg and bread crumbs.
Mix all the ingredients and cover it. Leave it for 5 to 10 minutes.
Now line a tray with butter paper or wax sheet and coat it with oil.
Drop heaped tablespoons of the mixture on the wax sheet 2 inches apart (similar to cookies)
Put oil on the back of a spoon or your finger and flatten the mixture to form kebabs.
Freeze them for half an hour or until firm.
Fry the kebabs in a nonstick fry pan at medium flame until the edges turn brown or bake it in an over at 180°C for 15 mins or until brown.
Serve hot with any dip of your choice

Notes

If you don't want to cook the kebabs straight away, then you can take out the frozen ones and store them in a ziplock bag. The kebabs stays fresh and can be used for over a month when frozen.

Nutrition