Créé avec l’IA
Chicken Kibbeh Balls with Yogurt Dip
60 min 303 kcal par portion Moyen
Ingrédients
4 Portions
- ground chicken breast400 g
- bulgur wheat120 g
- onion1 medium (about 110g)
- olive oil2 tablespoons (about 30ml)
- ground coriander1 teaspoon (about 2g)
- ground cumin1 teaspoon (about 2g)
- chili flakes0,5 teaspoon (about 1g)
- salt1 teaspoon (about 6g)
- fresh parsley2 tablespoons (about 8g)
- low-fat Greek yogurt100 g
Instructions
- 1
Place the bulgur wheat in a bowl and cover with hot water. Let it soak for 15 minutes, then drain and squeeze out any excess water.
- 2
Finely chop the onion and parsley.
- 3
In a large bowl, combine the ground chicken breast, soaked bulgur wheat, chopped onion, olive oil, ground coriander, ground cumin, chili flakes, salt, and chopped parsley.
- 4
Mix the ingredients thoroughly until well combined and the mixture holds together.
- 5
With wet hands, shape the mixture into small balls (about the size of a walnut).
- 6
Place the kibbeh balls on a tray lined with parchment paper.
- 7
Preheat the oven to 200°C (390°F). Bake the kibbeh balls for 20-25 minutes, turning them halfway through, until golden and cooked through.
- 8
While the kibbeh balls are baking, prepare the yogurt dip by placing the low-fat Greek yogurt in a small bowl. Optionally, add a pinch of salt and a sprinkle of chopped parsley for extra flavor.
