Chicken lula kebabs with yogurt sauce
A complete protein dish with a light fermented dairy sauce, herbs, and warm spices. Baking without flour or breadcrumbs keeps it low carb, while yogurt, mint, and cilantro make the flavor fresh and clean.
Grind the chicken with lightly cooked onion. Dice the bell pepper very finely and add it to the meat with cumin, turmeric, paprika, garlic powder, salt, and black pepper. Mix until the mince becomes sticky enough to hold its shape.
Heat a convection oven to 230-240 °C. Divide the mixture in two, place each portion on parchment, and shape into long kebabs. Wrap the parchment like a candy wrapper and bake for about 15 minutes, until the chicken is cooked through.
For the sauce, finely chop mint, cilantro, and garlic, then mix with Greek yogurt and salt. Spoon the sauce onto a plate, place the hot lula kebabs on top, and serve immediately.
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