Thoroughly mix ground chicken and all other ingredients except salt. Cover and let sit in refrigerator for 2-4 hours.
When ready to barbeque, remove from refrigerator and mix in salt.
Form into slightly smaller than golf ball sized rounds, and thread onto skewers.
Put skewers on pre-heated barbeque and turn skewers as bottom surface takes on colour. Do not overcook as meat dries out very quickly.
Serve with Mango Chutney.
We avoid breast meat as it tends to dry out very quickly
We have found that the best skewers are ones with square cross-sections (about 0.5 – 0.7 cm each side). Ground meat falls off very easily if the flat skinny variety is used.
Threading the meat onto skewers is easiest if the meat is well chilled. If at room temperature, it tends to sag and fall off the skewers. For the same reason we add salt just before barbecuing because if added much earlier, the salt causes moisture to be released and the meat to soften, which also hinders the skewering.
Not to worry if you don’t have skewers. Form meat into 15cm long sausage-shapes. These can be placed directly onto pre-heated barbecue grills, which have been seasoned thoroughly with oil to prevent sticking.