Keto Turkish Chicken Kebabs (Oven Baked)
Equipment
- Food Processor Or High Speed Blender.
- Large Baking Tray
Ingredients
- 2 Lbs Boneless Chicken Thighs Or Pre-Minced Ground Chicken
- 1 Medium Beet About 100 grams.
- 1 Large Onion (Yellow, White or Red) About 150 grams.
- 1 Large Red Bell Pepper
- 1 Bunch Flat Leaf Parsley
- 2 Garlic Cloves
- 1 Large Egg
- 1 Tbsp Tomato Paste
- 1 Tbsp Ajvar (Red Pepper Paste) Can substitute for tomato paste.
- 1 Tbsp Plain Yogurt
- 1 Tbsp Olive Oil
- 1 Tbsp Pul Biber Can substitute for paprika with a pinch of red pepper flakes.
- 1 Tsp Salt
- 1 Tsp Cumin
- 1/2 Tsp Pepper
- 1/4 Cup Melted Butter
Instructions
- In a food processor, add a peeled and roughly chopped beet, red bell pepper, onion, parsley and garlic cloves. Pulse until finely chopped. Alternatively, you can finely chop the vegetables with a kitchen knife or use a grater.
- Remove the chopped vegetables from the food processor and place in a kitchen towel to squeeze out the excess moisture. Place in a large mixing bowl and set aside.
- In a food processor or blender, add the chicken thighs and pulse until minced. Be careful to not over run the food processor or blender as the blades can heat up the meat. You can skip this step if using store bought ground chicken.
- Place the minced chicken into the same bowl as the chopped vegetables. Add the yogurt, olive oil, tomato paste, red pepper paste and all of the spices. Mix until thoroughly combined.
- Allow the marinade to set for at least 30 minutes or overnight.
- Preheat Oven to 375°F.
- Use a 1/3 cup to scoop out the mixture and shape into kebabs. Place the shaped kebabs onto a lined baking sheet.
- Bake the kebabs in a preheated oven for 30-40 minutes until internal temp reaches 165°F and kebabs are golden.
- Serve immediately with a side salad and some garlic yogurt sauce.
- Enjoy!
Notes
Nutrition Information (Per Kebab, Makes Approx. 15):
- 124 Calories
- 3g Carbohydrates
- 0.7g Fiber
- 7.1g Fat
- 11.3g Protein