Chicken Shawarma Nuggets Recipe
Last night Matt asked me what was for dinner and I said “Chicken Nuggets” to which his answer was. . .
“Is it my birthday?!”
. . . which is his typical answer when I’m making something with meat in it, especially chicken.
Luckily he’s usually mum when I make something with cabbage or kale or copious amounts of beans (which is probably 4 nights a week). He’s such a good sport, so I guess he deserves some chicken nuggets once in a while.
But, okay, let’s not go crazy. I didn’t just open a box of frozen chicken nuggets for the guy. I made them lovingly from scratch and loaded them with seasonings . . . so in the end the only thing that made them chicken nuggets was their shape.
These aren’t “real” chicken nuggets, but they’re chicken nuggets made with real ingredients.
They’re not coated in breading but there are bread crumbs inside to keep them soft and bind them together.
They are abundantly flavourful.
Oh, and they taste like shawarma so they’ll be just as tasty at 2AM after a drinking bender as they are for dinner.
You all know my reaction to chicken dishes is typically mediocre, since I find them dry and tasteless. But not these. All the spices and herbs makes them super flavourful and the bread crumbs keep them from drying out. I really liked these nuggets. A lot. Consider them part of the repertoire.
P.S. I don’t have any pictures since we ate them all!
Chicken Shawarma Nuggets
Adapted from In the Kitchen with a Good Appetite
Makes 12-15 nuggets
Ingredients
1 pound ground chicken
1/2 cup bread crumbs
2 shallots, minced
2 T chopped fresh dill
1 clove garlic, minced
1/2 of a scotch bonnet pepper, minced (optional if you like serious spice)
1/2 t salt
1/2 t cumin
1/4 t allspice
1/2 t cinnamon
1/4 t pepper
plain yoghurt to serve (optional)
Directions
Preheat the oven to 375°F.
Line a baking sheet with foil and spray with pan spray.
Stir together the bread crumbs, shallots, dill, garlic, hot pepper, and spices in a large bowl. Add in the chicken and mix everything together with your hands until combined.
Form the chicken mixture into nugget shapes and place on the baking sheet.
Bake for about 8-10 minutes or until cooked through. The time will depend on their thicknes. check the fattest one for doneness (I just cut into one with a knife).
Serve with a dollop of yoghurt.
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- e-mail: samanthaamenzies@gmail.com
- Samantha Menzies is an opinionated young firecracker who just happens to enjoy distracting web surfers with chronicles of her mildly entertaining daily pursuits.
I haven’t had chicken nuggets – or shawarma – in ages! Awesome that you made your own and that you used a scotch bonnet pepper!
Awwwww!!! No way! My hubby was begging me for chicken nuggets, and I was totally going to just open a box of frozen things. LOL! I am making these next week! (And I LOVE that they have dill, because I think dill is my favorite herb ever!).
Now THESE are the kind of chicken nuggets I want! No compressed “meat” pellets here! The spices are a great addition, and if I make this for Peter, the scotch pepper is definitely going in, no questions asked.