Chicken Shawarma Kibbeh Recipe

 A chicken version (with a twist) from the beef kibbeh we all know. We added our Knorr Shawarma Marinade to make the flavour well balanced. Chef’s tip: 10% of minced lamb fat can be added for an extra moist chicken stuffing mix. View recipe below!

Ingredients

For the Dough

Bourghul, fine 350 g

Chicken Breast Mince 500 g

Onions, chopped 350 g

Mint leaves chopped 20 g

Salt 10 g

Ground black pepper 5 g

Cumin powder 5 g

Cinnamon powder 5 g

For the Filling

Knorr Corn Oil (4x5L) 520 ml

Chicken Breast Mince 500 g

Knorr Chicken Shawarma Marinade (6x750g) 20 g

Pine seeds 30 g

Knorr Mise en Place Pesto (2x340g) 5 g

Pomegranate Sauce 10 ml

Preparation

For the Dough

Wash bourghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared bourghul, minced chicken breast meat, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.

For the Filling

Heat Knorr Corn Oil in a pan, add onion and cook until tender. Add the minced chicken meat and stir until cooked and brown in colour. Add the Knorr Chicken Shawarma Base, pine seeds, Knorr Mise an Place Pesto and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the centre by pushing your finger through from one end.

Stuff with some cooked chicken mixture, close by pressing firmly. Fry the kibbeh in hot deep oil until golden brown.

Garnish

With fresh tomato and lemon wedges, fresh parsley

Serve

Serve hot as an appetizers with green salad and fresh yogurt.