Chicken kibbeh – middle eastern tapas
Yields1 Serving
Chicken kibbeh
200 g lupin splits soaked and cooked for 20 minutesMake sure you only add double the quantity of water
100 g chicken breasts sliced
2 tbsp cumin powder
salt and white pepper
1 pinch black pepper
Shawarma filling
200 g chicken breast with skin on
30 g garlic paste
10 g chilli powder
1 g cardamom powder
20 ml lemon juice
salt
Chilli garlic dip
6 garlic cloves
10 g chilli paste
100 g olive oil
20 g lemon juice
Method
1
To make the chicken kibbeh pastry, pass through lupin splits and chicken together in a mincer twice using the fine settings.
2
Add cumin and season well.
3
Grill chicken breast and slice it thinly.
4
Roll the kibble pastry into small balls; make an indent in each using your index finger dipped in a little oil.
5
Fill thin slices of chicken and then close again.
6
Deep fry at 180C.
For dip
7
Simply puree all of the ingredients in a blender and season to taste.
Recipe Credit: Grain Industry Association of Western Australia
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Ingredients
Chicken kibbeh
200 g lupin splits soaked and cooked for 20 minutesMake sure you only add double the quantity of water
100 g chicken breasts sliced
2 tbsp cumin powder
salt and white pepper
1 pinch black pepper
Shawarma filling
200 g chicken breast with skin on
30 g garlic paste
10 g chilli powder
1 g cardamom powder
20 ml lemon juice
salt
Chilli garlic dip
6 garlic cloves
10 g chilli paste
100 g olive oil
20 g lemon juice