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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Salt: Sea Salt
• Instead of Ground Coriander: Fresh Cilantro leaves (finely chopped)
• Instead of Ground Cumin: Ground Garam Masala (use half the amount)
• Instead of Paprika: Smoked Paprika
• Instead of Black Pepper: White Pepper
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Mini Tortillas: Lettuce leaves, Low‑carb almond flour wraps
• Instead of Mayonnaise: Greek Yogurt (for a lighter version)
• Instead of Fresh Mint Leaves: Fresh cilantro
• Instead of Lemon Juice: Lime Juice

Equipment Needed

• Food Processor or Meat Grinder
• Mixing Bowl
• Measuring Spoons
• Non‑stick Skillet
• Spatula
• Plate
• Knife
• Cutting Board
• Small Bowl (for mayo)

Critical Steps — Do Not Skip

• Mincing the chicken to the right texture
• Evenly mixing spices without over‑working the meat
• Shaping uniform kebabs to ensure consistent cooking
• Cooking until a light char forms while keeping the interior juicy

Chef Tips from the Video

• Chill the minced chicken for 10 minutes before shaping; colder meat holds together better.
• Use a splash of smoked paprika for a deeper flavor profile.
• For extra juiciness, mix a teaspoon of plain Greek yogurt into the meat mixture.

Troubleshooting

Storage

Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.

Freezer: Raw, shaped kebabs can be frozen on a tray, then transferred to a zip‑lock bag for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and shape the kebabs up to 24 hours ahead; keep them covered in the fridge.
• Mint mayo can be prepared 2‑3 days in advance and stored in a sealed jar.
• Re‑heat cooked kebabs briefly in a skillet or microwave before assembling.

Frequently Asked Questions