Mung Dhal and Chicken Kebabs Recipe

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Mung Dhal and Chicken Kebabs Recipe

(Low Fat Indian Recipe)

Ingredients:  Serves 4, Oven: Preheat to 180 degrees Celsius

500 g chicken thigh fillets, minced

80 g  Mung dhal, soaked, boiled until done and drained

100 g scallions, trimmed and finely cut

225 g low-fat yoghurt

About 20 green peppercorns, soaked in salted water, drained,

  then lightly crushed once or twice with a pestle

1 teaspoon ground ginger

1 teaspoon ground cardamom

1 1/2 teaspoons fennel seeds, toasted in a dry pan

a pinch of rock salt

100 g fresh breadcrumbs

1 large egg, lightly beaten

 

Method:

Combine all ingredients in a bowl.  Leave to marinade for a few hours.  To kebab it, form little oval shapes from combined ingredients.  Heat a dry pan, then spray on oil when hot.  Cook kebabs until done.  To bake it, transfer combined ingredients to a heatproof (flameproof) bowl.  Cover and bake in preheated oven until done.  It should take around 20 - 30 minutes, depending on thickness.  To steam it, transfer combined ingredients to a heatproof (flameproof) bowl.  Steam over high heat for between 15 and 20 minutes.  Serve any way you desire, either with rice, salad or even in a sandwich.

 

Nutrient Value Per Serving:

472 calories

14 g total fat

40 g carbohydrates

364 mg cholesterol

46 g protein

9 g fiber

556 mg sodium

 

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