Chicken-Potato Kebabs: Reader Recipe Of The Week

Hey there, reader! This week, Cooking with Courtney is bringing you a chicken-potato kebab recipe that I'm dying to try this weekend, courtesy of Dublin Patch reader Shaheen Parkar.

Shaheen first discovered this recipe from her aunt in India, who made these kebabs for a celebration in honor of a family wedding.

"They were so yummy that I immediately took a pen and paper and asked her for the recipe," Shaheen wrote. "During the course of perfecting the kebabs, I added my own unique touches to them ... It is close to me as it reminds me of the fun times back home during the weddings."

The kebab pieces are made from shredded chicken, mashed potato and a delicious blend of seasonings and spices.

Hungry yet? Same. Let's dig into the recipe!

Do you have a favorite recipe that you'd like to share with Patch readers? Scroll to the bottom of this page to fill out the form or Patch Editor Courtney Teague at courtney.teague@patch.com.

Serving: 20 mid-sized kebabs

Ingredients

• 5 pieces of chicken, medium-sized (Shaheen prefers a combination of leg and breast pieces)
• 3 potatoes, medium-sized
• 1 1/2 tbsp. vinegar
• 1 tsp. soy sauce (optional)
• 1 tbsp. coriander powder
• 1 tbsp. cumin
• 1/2 tsp. pepper
• 1 tbsp. garlic-ginger paste
• 2 green chilis (Shaheen says you can add more chilis to increase the heat, but kids like these kebabs to be more mild)
• bread crumbs, for coating
• 1 egg
• oil, enough for shallow frying in a pan
• cilantro to taste (feel free to be generous with the amount you use)
• salt to taste

Instructions

1. Shred the chicken: In a pan, add some oil, the chicken pieces, 1 tbsp. vinegar, pepper, ginger-garlic paste and salt. Cover the lid and let the chicken cook, stirring occassionally. Once the chicken is cooked, let it cool off and then shred the chicken into small pieces with hands.
2. Boil the potatoes and set aside. (You can microwave them for 5-6 minutes)
3. Once the potatoes have cooled down, take a big bowl and mash the potatoes. Add the coriander powder, cumin powder, remaining vinegar, soy sauce, green chili, cilantro, salt for taste and mix together. Then add the shredded chicken and mix. (At this point you can also add the mix-n-match items mentioned below)
4. Taste to check the balance of salt and spices and add additional if needed.
5. Now make kebabs of your desired shape. Usually flat oval-shaped pieces look best, Shaheen says.
6. Beat the egg. Dip the kebabs in the egg, coat with the bread crumbs and set aside.
7. In a frying pan, add enough oil to shallow-fry the kebab pieces and place them in the pan. Remove from the heat and put them on a paper towel to drain the oil.
8. Serve hot with your favorite dip, such as mint chutney, mayo-curry dip or ketchup.

Read more Cooking with Courtney columns and submissions.

Share Your Recipe With Patch

Whether you're new to cooking or a seasoned veteran (pun intended), we want to feature your recipe as a Cooking with Courtney Reader Recipe of the Week!

Use the form below to share your recipe. (Can't see the form? Click here or email your recipe to courtney.teague@patch.com)

Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series.

Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.