Kebab Tabei (Pan Kebab) by Zahra Sadeghi M

Ingredients

• 6 boneless chicken thighs
• 1 large onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1/2 red or orange bell pepper, finely chopped
• 1 tsp turmeric powder
• 1/2 tsp black pepper
• 1 tsp salt, or to taste
• 2 tbsp vegetable oil

Instructions

1. Finely chop the boneless chicken thighs, or pulse them in a food processor until ground.
2. In a bowl, combine the ground chicken, chopped onion, chopped green bell pepper, chopped red bell pepper, turmeric, black pepper, and salt until ready to serve.
3. Mix all ingredients thoroughly until well combined.
4. Form the mixture into oval-shaped patties or kebabs until ready to serve.
5. Heat the vegetable oil in a non-stick skillet or pan over medium heat.
6. Carefully place the chicken patties in the hot pan, ensuring not to overcrowd it. Cook in batches if necessary over medium heat until softened, about 5 min.
7. Cook for about 10-15 minutes on each side, or until the kebabs are golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
8. Serve hot until ready to serve.