Chicken Kebab

Ingredients

• 800 g Boneless, skinless chicken thighs
• 125 g Lamb fat
• 125 g Lamb tail fat
• 1 tsp Salt
• 1/2 tsp White pepper
• 1/2 tsp Ginger
• 1/4 tsp Cardamom
• 1 tsp Dried pepper
• 3 cloves Garlic
• 1/4 bunch Fresh coriander or parsley
• Zest of half a lemon Zest of half a lemon
• Mentioned as an addition for serving Grilled tomatoes
• Mentioned for serving Grilled onions
• Mentioned for serving Bread
• Mentioned for serving Toum cream
• Mentioned for serving Chili sauce
• Mentioned for serving Pomegranate molasses
• Mentioned for greasing the skewers Oil
• Mentioned for smoking Charcoal

Instructions

1. In a pan or food processor, prepare the boneless, skinless chicken thighs with the lamb fat and lamb tail fat for grinding.
2. In a food processor or at the butcher's, grind the fat, tail fat, and chicken in two batches so the mixture does not remain coarse.
3. In a bowl or food processor, add the salt, white pepper, ginger, cardamom, dried pepper, crushed garlic, fresh coriander or parsley, and zest of half a lemon to the meat mixture.
4. In the bowl, knead the mixture well until completely uniform.
5. In the bowl, cover the mixture, then place it in the freezer if it will be used after about 20 minutes to 4 hours, or place it in the refrigerator if it will be cooked the following day.
6. In the oven, heat the grilled tomatoes and onions with top heat at 200°C.
7. In the oven, soak the wooden skewers in water before use if they will be used in the oven.
8. In a bowl, shape a moderate amount of the kebab mixture—not too little or too much—onto wooden skewers.
9. In a heavy pan, grease the surface of the pan with a little oil.
10. In the pan, cook the kebab skewers over medium heat until browned on the outside and cooked through inside.
11. In the pan, turn the skewers when the color has changed about halfway up the skewer.
12. In the pan, let the kebab cook for about 3 to 4 minutes per side over low heat.
13. In the oven or pan, serve the kebab with the grilled onions and tomatoes.
14. For serving, layer bread, then toum cream, then chili sauce, then onion, parsley, salt, and a squeeze of lemon, followed by pomegranate molasses, then cover with the second piece of bread.
15. If you want to smoke the kebab, add charcoal in the pan or oven and cover it so it absorbs the smoke for about 10 minutes.