Sesame Chicken Kebabs

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Ground chicken

  Raw

  12 oz or 340g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Ricotta cheese

  Part skim milk

  1 tbsp or 16g

• Spearmint

  Fresh

  1 tbsp or 6g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

Directions

1. Soak wooden skewers in water to prevent them from catching fire or splintering.
2. Heat half of the olive oil in a large skillet over medium heat. Add chopped onions and sauté for about 6 minutes until translucent.
3. Transfer onions to a large bowl and add ground chicken, egg, ricotta, mint, parsley, salt, and pepper. Mix until well combined.
4. Place the sesame seeds into a shallow dish and set aside.
5. Wipe the skillet with a paper towel to remove any stuck onion bits. Add the remaining olive oil and heat over medium-high heat.
6. Scoop two heaping tablespoons of chicken mixture, form a long-shaped meatball around one wooden skewer with dampened hands, and place it immediately into the hot skillet. Be sure to work one kebab at a time, as the mixture is very wet and tends to fall off the skewer if not placed in the skillet right away to seal the mixture together.
7. Repeat until all kebabs are formed and cook for 8 to 10 minutes, turning often until golden on all sides.
8. Roll cooked kebabs in sesame seeds until well coated and serve immediately.