Meatballs and kebabs
These ginger chicken meatball skewers are made by mixing ground chicken thigh with egg and ginger, shaping the mixture around skewers, and grilling it. The nut-free recipe takes some practice to get the mixture sticky enough to hold together without falling apart.
Knead the ground chicken thigh with the egg, grated ginger, soy sauce, and salt until the mixture is sticky but holds together.
Shape portions of the mixture in your palm, then thread the meatballs onto the skewers.
Grill the skewers over medium heat for 12 minutes, turning them until browned on all sides.
Beat the egg thoroughly to help bind the mixture without additional ingredients; otherwise, the meatballs may fall off the skewers. Do not make the grill too hot, or they may char on the outside while remaining raw inside. Allergen: contains egg. Check the soy sauce label for gluten; ingredients vary by product.
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