Total Calories: 79
1. Preheat the grill to high.
2. Combine the chicken, garlic, 1 teaspoon salt, 1/2 teaspoon each white pepper, paprika, and cumin in a food processor and process just to a coarse paste. Mix in the parsley and bell peppers, running the machine in short bursts don’t overgrind, or the parsley and peppers will make the mixture a drab color. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt, white pepper, paprika, or cumin to the remaining mixture as necessary the mixture should be highly seasoned.
3. Line a baking sheet with plastic wrap. Divide the chicken mixture into 4 equal portions. Lightly wet your hands with cold water, then take one portion of the mixture and mold it onto a skewer to form a flattish sausage about 12 inches long and 3/4 inch thick. Place each kebab as it is made on the prepared plate (see Note).
4. When ready to cook, brush the kebabs lightly with some of the oil. Arrange the kebabs on the hot grate, oiled side down, and grill until nicely browned on the first side, 2 to 4 minutes. Brush the tops of the kebabs with the remaining oil, turn with tongs, and continue cooking until cooked through, 2 to 4 minutes more. Serve immediately.
Makes 4 kebabs serves 4
Note: If not planning to cook immediately, cover loosely with plastic wrap and refrigerate.
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