Stuffed Chicken Kebabs with Potato and Cheese

This recipe isn’t your average chicken breast! It’s a flavor explosion waiting to happen, all wrapped up in a delightful and easy-to-make package. The chicken is ground with vegetables and spices for a unique texture, then stuffed with creamy mashed potatoes and melty cheddar cheese.

INGREDIENTS

• three boneless, skinless hen breasts (about 900 grams)
• 1 onion, chopped
• 1 pinch of parsley, chopped
• 1 inexperienced bell pepper, chopped
• 1 crimson bell pepper, chopped
• 3 cloves garlic
• 1 tsp floor black pepper
• 1 tsp cumin
• 1/2 tsp mint
• Salt to taste
• 1 tbsp olive oil

For the Potato Filling:

• 4 potatoes, peeled and chopped
• Salt to taste
• Black pepper to taste
• 1/2 tsp mint
• 50 gr grated cheddar cheese

For the Sauce:

• 1 tbsp tomato paste
• 1 cup (200ml) water

For Finishing:

• Grated cheddar cheese

INSTRUCTIONS

1. Cook the Potatoes: In a pot, cowl the chopped potatoes with water and deliver to a boil. Reduce warmth and simmer till fork-tender, about 15 minutes. Drain the water and mash the potatoes with salt, pepper, and mint.
2. Grind the Chicken: Roughly chop the fowl breasts, onion, bell peppers, parsley, and garlic. Grind the combination in a meals processor till it resembles a coarse dough.
3. Season the Chicken: In a giant bowl, mix the floor poultry combination with black pepper, cumin, mint, salt, and olive oil. Mix properly and cover. Let it marinate in the fridge for at least 30 minutes.
4. Assemble the Kebabs: While the fowl marinates, preheat your oven to 220°C (425°F). Divide the mashed potato combination into eight equal balls. Divide the fowl combination into eight equal balls as well.
5. Shape the Kebabs: Lightly oil your arms or a plastic bag. Flatten a poultry ball and region a potato ball in the center. Wrap the poultry round the potato, forming an oval-shaped kebab.
6. Bake the Kebabs: Place the kebabs in a baking dish. In a small bowl, whisk collectively the tomato paste and water. Pour the sauce over the kebabs. Bake for forty five minutes.
7. Broil and Serve: After forty five minutes, cast off the kebabs from the oven and sprinkle generously with grated cheddar cheese. Broil for 5-7 minutes, or till the cheese is melted and bubbly. Serve at once and enjoy!

Tips

• You can regulate the spices to your liking. Want a little extra heat? Add a pinch of cayenne pepper.
• If you don’t have a meals processor, you can finely chop the fowl and greens with the aid of hand.
• Don’t overcook the fowl kebabs, or they will come to be dry.
• Leftovers can be saved in an hermetic container in the fridge for up to three days.

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