Chicken and split pea kebabs

The perfect combination of spices, chicken and split peas, this dish is the complete package of taste and health. Aromatic, bursting with flavour and low in carbs, it’s diabetic-friendly and will delight your taste buds without spiking your blood sugar.

Ingredients

• Chicken thigh, 450g, boneless
• Water, 2-3 cups
• Split peas, ½ cup, soaked for 1-2 hours
• 1 medium onion, finely chopped
• 1 medium lemon, juiced
• 2-3 green chillies (adjust to taste)
• 2 garlic cloves, minced
• 1 egg
• Fresh mint, ¼ cup, chopped
• ¼ inch piece of ginger, finely chopped
• 1 black cardamom pod, crushed and ground
• Ground cloves, ½ tsp
• Red chilli flakes, ¼ tsp
• White cumin powder, ¼ tsp
• Ground coriander, ¼ tsp
• 1 cinnamon stick
• Peppercorns to taste
• Salt to taste
• Olive oil for frying

Method

1. Cut the chicken into small pieces and add to a food processor. Blend until it’s finely chopped, like mince, then transfer to a bowl.
2. In a large pan, combine the salt, black cloves, peppercorns, black cardamom, garlic, cinnamon stick and soaked split peas. Cook for about 15 minutes on medium heat (until the split peas are cooked through).
3. Add the chopped onion, lemon juice, red chilli flakes, cumin powder, green chillies and ginger, and cook for another 10 minutes.
4. Remove the pan from the heat, remove the cinnamon stick, transfer the mixture to a large bowl, and allow it to cool at room temperature.
5. Add the fresh mint to the mixture and combine thoroughly.
6. Next, in batches, add the mixture to a food processor and process until it’s finely chopped.
7. When all the mixture is chopped, put it back in a large bowl, add the chicken mince and mix until fully combined. Then add the egg and again mix until fully combined.
8. Using your hands, scoop out the mixture and in your palms make round, flat kebabs. Set these aside.
9. Next, heat olive oil in a frying pan over medium heat. Add the kebabs, shallow frying and flipping them regularly, until they’re golden brown and the chicken is cooked through.
10. When the kebabs are ready, remove from the pan and serve hot with your favourite sauce.

Tips

1. If you don’t have a food processor, you can also use a mortar and pestle (this will enhance the taste of the kebabs).
2. Once the kebabs are shaped and prepared (before shallow frying), they can be frozen for later use.

Nutritional information

Per serving:

Calories - 180kcal  

Fat - 5g

Carbohydrate - 10.4g  

Protein - 21.8g

Sodium - 100.6mg

Sugar - 2.2g

Fibre - 2.9g