Dinnertime blues hitting you again? We all know the struggle. You reach for the chicken breast in the fridge, a familiar friend but sometimes a rather bland one. You start thinking about ways to spice it up (literally and figuratively) without resorting to the same old routine of breading and frying.
Well, fret no more, my fellow home chefs! This recipe is a revelation. It’s completely transformed chicken breast from a predictable Tuesday night dinner into a dish that gets the whole family excited. I’m talking juicy, flavorful chicken kebabs stuffed with creamy mashed potatoes and melty cheddar cheese – a symphony of textures and tastes that will leave you wondering why you haven’t tried it sooner. The best part? It’s surprisingly easy to make, coming together in under 2 hours. So ditch the takeout menus and grab your aprons – it’s time to create a showstopper that’s both delicious and delightful!
Stuffed Chicken Kebabs with Potato and Cheese
This recipe isn’t your average chicken breast! It’s a flavor explosion waiting to happen, all wrapped up in a delightful and easy-to-make package. The chicken is ground with vegetables and spices for a unique texture, then stuffed with creamy mashed potatoes and melty cheddar cheese.
Here’s why you’ll love this recipe
- Flavorful Chicken: Grinding the chicken breast with vegetables and herbs infuses it with tons of flavor. No more dry, boring chicken!
- Gooey Cheese Filling: The mashed potato and cheddar cheese filling adds a creamy richness that complements the savory chicken perfectly.
- Easy to Make: Despite its impressive presentation, this recipe comes together in under 2 hours.
- Family-Friendly: This crowd-pleasing dish is sure to be a hit with everyone at the table.
Ingredients
For the Chicken Mixture:
- 3 boneless, skinless chicken breasts (about 900 grams)
- 1 onion, chopped
- 1 pinch of parsley, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic
- 1 tsp ground black pepper
- 1 tsp cumin
- 1/2 tsp mint
- Salt to taste
- 1 tbsp olive oil
For the Potato Filling:
- 4 potatoes, peeled and chopped
- Salt to taste
- Black pepper to taste
- 1/2 tsp mint
- 50 gr grated cheddar cheese
For the Sauce:
- 1 tbsp tomato paste
- 1 cup (200ml) water
For Finishing:
- Grated cheddar cheese
Instructions
- Cook the Potatoes: In a pot, cover the chopped potatoes with water and bring to a boil. Reduce heat and simmer until fork-tender, about 15 minutes. Drain the water and mash the potatoes with salt, pepper, and mint.
- Grind the Chicken: Roughly chop the chicken breasts, onion, bell peppers, parsley, and garlic. Grind the mixture in a food processor until it resembles a coarse dough.
- Season the Chicken: In a large bowl, combine the ground chicken mixture with black pepper, cumin, mint, salt, and olive oil. Mix well and cover. Let it marinate in the refrigerator for at least 30 minutes.
- Assemble the Kebabs: While the chicken marinates, preheat your oven to 220°C (425°F). Divide the mashed potato mixture into 8 equal balls. Divide the chicken mixture into 8 equal balls as well.
- Shape the Kebabs: Lightly oil your hands or a plastic bag. Flatten a chicken ball and place a potato ball in the center. Wrap the chicken around the potato, forming an oval-shaped kebab.
- Bake the Kebabs: Place the kebabs in a baking dish. In a small bowl, whisk together the tomato paste and water. Pour the sauce over the kebabs. Bake for 45 minutes.
- Broil and Serve: After 45 minutes, remove the kebabs from the oven and sprinkle generously with grated cheddar cheese. Broil for 5-7 minutes, or until the cheese is melted and bubbly. Serve immediately and enjoy!
Tips
- You can adjust the spices to your liking. Want a little more heat? Add a pinch of cayenne pepper.
- If you don’t have a food processor, you can finely chop the chicken and vegetables by hand.
- Don’t overcook the chicken kebabs, or they will become dry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
