Ingredients
- 3 Lb. of Ground Chicken
- 2 Cups of Panko
- 3 Garlic Cloves (grated or minced)
- 3 Tablespoons of Caesar Dressing
- 3 Tablespoons of Curly Parsley (chopped)
- 1 Cup of Pecorino Cheese (grated)
- 1 Tablespoon of Worcestershire Sauce
- 1 Tablespoon of Dijon Mustard
- Lemon, Juiced and zested
- 1 Teaspoon of Black Pepper
- Salt to Taste
- Extra Virgin Olive Oil
- Kabob Sticks
Steps
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Soak kabob sticks in water and set aside.
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Combine all ingredients by hand, cover and refrigerate mixture for 20 minutes.
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Rinse and pat sticks dry.
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Scoop out meat mixture about ¼ cup or the size to fit your palm, and form a oval shape to slide kabob stick into.
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Heat your Blackstone Griddle to medium heat and drizzle a little extra virgin olive oil and place kabobs on the griddle.
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Cook on both sides about 5 minutes or until golden brown.
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Use the Basting Cover midway, adding a drizzle of water to help chicken cook through for about 1 minute.
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Serve with lemon wedges, caesar dressing and shaved pecorino cheese.
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