(Recipe courtesy of Jennifer over at Tartine and Apron Strings)
For Spice Mix (makes approximately 5 teaspoons)
1 tsp ground sweet paprika
1 tsp ground turmeric
3/4 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp ground black pepper
3/4 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground fennel
1/4 tsp ground nutmeg
1/4 tsp ground sumac (here I substituted fresh lemon zest as a sour substitute)
2 lbs (900g) organic ground chicken (a mix of white and dark meat is suggested but I used only breast)
1x small onion, finely minced
3x garlic cloves, finely minced
2 tbsp fresh lemon juice
a handful of flat leaf parsley, finely chopped
1-1/2 tsp kosher salt
4 to 5 teaspoons of Kebab Spice Mix
Soak wooden skewers in water to prevent them from breaking too easily when exposed to fire.
Combine all the ground spices.
In a large bowl, mix ground chicken, onion, garlic, lemon juice, parsley, and kebab spices using your hands.
Cover the bowl with foil or plastic and refrigerate for 1 hour or overnight. Refrigerating the meat mixture will make it easier to shape onto a skewer without falling apart.
Shape into balls then slide just enough mixture to fill a wooden skewer. Flatten the meat mixture and form into one long piece. Repeat until all the mixture is done. (My kebabs were formed by taking a handful of mixture and molding it around the skewer so either or…)
Refrigerate for another 30 minutes to let the kebabs set.
Prepare the grill by oiling and set on high heat. Grill the kebabs until cooked throughout, about 7 to 8 minutes per side.
Serve hot with fresh Greek Tzatziki!