Chicken Galouti Kebabs for Weightloss!!!

Ingredients

• 300 g Chicken Breast (skinless, boneless, minced in a food processor)
• 1 tsp Salt (kosher salt)
• 1 tsp Ground Coriander (toasted for extra aroma)
• 0.5 tsp Ground Cumin
• 0.5 tsp Paprika (sweet paprika)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 tsp Garlic Powder
• 2 tbsp Water
• 1 tsp Olive Oil (for pan‑frying)
• 4 pieces Mini Tortillas (6‑inch flour tortillas, warmed)
• 2 tbsp Mayonnaise (regular or light)
• 1 tbsp Fresh Mint Leaves (finely chopped)
• 1 tsp Lemon Juice (freshly squeezed)

Instructions

1. Mince the Chicken

   Cut the chicken breast into 2‑inch cubes and pulse in a food processor until finely minced but not pureed.

   Time: PT5M

2. Season the Meat

   Transfer the minced chicken to a mixing bowl. Add salt, ground coriander, cumin, paprika, black pepper, garlic powder and water. Mix with clean hands until everything is evenly incorporated.

   Time: PT3M

3. Shape Kebabs

   With damp hands, take about 2‑3 tablespoons of the mixture and roll into a smooth, oval patty about 1 inch thick. Place on a plate; repeat for the remaining mixture (you’ll get 4 kebabs).

   Time: PT2M

4. Cook Kebabs

   Heat a non‑stick skillet over medium‑high heat. Add 1 tsp olive oil, swirl, then add the kebabs. Cook 2‑3 minutes per side until lightly charred and the interior reaches 165 °F.

   Time: PT5M

   Temperature: Medium‑high

5. Prepare Mint Mayo

   In a small bowl, combine mayonnaise, chopped mint, and lemon juice. Stir until smooth.

   Time: PT2M

6. Warm Mini Tortillas

   Place the tortillas in the same skillet for 15‑20 seconds per side, just until pliable.

   Time: PT1M

   Temperature: Medium

7. Assemble the Wraps

   Spread a thin layer of mint mayo on each tortilla, place 2 kebabs on top, fold or roll, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

70 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g