I couldn’t decide how to use my ground chicken. I had hot dog buns on hand, but I was also craving Middle Eastern spiced food. So I decided instead of making chicken burgers, why not make oblong logs of well-seasoned meat. While my husband was skeptical, he admitted they were a delicious yet healthy dinner.
Kebab-less Chicken Hot Dogs
Course: Dinner, LunchCuisine: Middle Eastern, AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
2 lbs ground chicken
3 leaves of kale cut off stem and finely chopped
1 purple onion grated
1 tsp shawarma seasoning – see note if you don’t have a pre-made seassoning
1 tsp garlic salt
Black pepper
1 egg
1/2 cup panko breadcrumbs
Hot dog buns
Directions
- Wash the kale then remove the stem and ribs. Finely dice the leaves. Add to a large bowl.
- Grate the purple onion on a cheese grater and add to the bowl.
- Add the egg, breadcrumbs, seasonings, and ground chicken.
- Mix to combine. Then form 8 logs of chicken.
- In a skillet with a lid, cook the logs for about 8 minutes per side at medium heat leaving the lid on while cooking.
- Once temperature reaches 160 degrees, serve the chicken logs in a bun.
Notes
- I have a pre-mixed shawarma seasoning, but it’s simple enough to make your own. Simply mix: 1 tbsp smoked paprika, 2 tsp cumin, 1 tsp coriander, 1 tsp garlic powder, 1 tsp turmeric, ½ tsp cinnamon, ½ tsp cardamom, and ½ tsp ground cloves.
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