Lime Ginger Chicken Kebabs
Ground chicken gets worked with ginger, scallions, and lime zest, then pressed onto skewers and grilled until lightly charred, finished with a final squeeze of lime.
Minced chicken kebabs need a binder and a firm hand to hold their shape on the grill, so panko and a short chill do the work here. Ginger, scallions, and lime zest mixed straight into the meat means every bite carries the seasoning instead of just the surface. Serve them on a board with lime wedges for squeezing.
Ingredients
Method
Tap a number to mark a step doneCombine the ground chicken, ginger, garlic, scallions, cilantro, lime zest, coriander, cumin, red pepper flakes, salt, and panko in a large bowl.
Mix gently with your hands just until combined; overworking the mixture will make the kebabs dense instead of light.
Cover and refrigerate the mixture for 20 minutes, which firms it up and makes it much easier to shape.
Divide the mixture into 8 portions and mold each one around a flat metal skewer into a long oval shape.
Brush the kebabs lightly with oil and grill over medium-high heat, turning every 2 to 3 minutes, for 10 to 12 minutes total.
Cook until the outside is lightly charred in spots and the internal temperature reaches 165F all the way through the thickest kebab.
Arrange the kebabs on a wooden board and squeeze the remaining lime juice over the top just before serving them hot.
Kitchen note
Wet your hands before shaping the kebabs; it keeps the sticky ground chicken from clinging to your fingers instead of the skewer.
