HASEENA’S CHICKEN KABABS

First, we’ll need to get two pounds of ground chicken. The ground chicken I have doesn’t specify but it looks like it is from the thigh (dark) meat which is fattier than the breast (white) meat resulting in a juicier kabab. The quality of ground chicken that you get is very important. Make sure it’s clean and fresh. If you can’t find a package kind that you like ask Next, we’ll need to start prepping our ingredients. We’ll need a large onion but instead of chopping it which will give huge onion chunks in the kababs we’ll grate the onion on a box grater and then strain it as much as we can. Even though we want moist kababs we don’t want to add too much liquid in the kababs because they won’t hold together. Here’s how I do this…your butcher to make it fresh for you the day you make it.

We’ll also need to chop up three serrano chiles and chop them up pretty fine.

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