Chicken 'Rainbow' Kabobs with Chinese Dipping Sauce

So colorful, so tasty...you won't stop dipping and popping them in your mouth!

It was 'Diwali Firecracker Party" at 'J' kaka's house and the menu decided was 'Indo-Chinese". After much thinking...I decided to make my favorite "Baked Chicken Kheema balls" with a Chinese Dipping sauce.
 When entertaining a large crowd....I think..these work perfect as appetizers.You can make Indian, Italian, Chinese versions with the same recipe and just a few modifications.You can flavor them according to the occasion/theme and they will be mouth watering every time!!
For Indian version: Use Chicken curry masala, Ginger garlic paste
For Indo-Chinese version: Sambal olek paste, Ginger garlic paste, Kitchen King masala and serve with Chinese Dipping sauce
For Italian version: Italian herbs, cheese, crushed garlic

Recipe:
Ingredients:

1lb minced chicken/kheema

1 medium onion chopped finely
1tsp ginger garlic paste
1tbsp chopped cilantro
2tsp Roasted sesame seeds
2tsp Kitchen King masala
1tsp Sambal Olek paste
1tsp Ketchup
2tsp chili powder
1/4tsp turmeric
1tsp cumin-coriander powder
1/4tsp black pepper

1 egg

salt to taste
oil to brush hands

For Kabobs:
Green.Red,Orange,Yellow Bell peppers cut into small squares
White onion cut into small squares
Toothpicks

Method:
1) Preheat oven to 350F.

2)Gently mix together all the above ingredients.Do not over mix....otherwise the kheema balls come out tougher and chewy.Just mix till everything is combined well.

3) Brush  hands with oil
3) Take small amount of kheema mixture and roll into balls. Sprinkle some sesame seeds on top.
4) Place onto baking sheet lined with aluminum foil and sprayed with cooking spray
5) Bake for 30-35 mins till cooked through
6) Broil for 2 mins to get nice golden brown color on top.

 For serving: Place a Chicken Kheema ball,bell pepper and onion on each toothpick

Chinese dipping sauce

1/4 cup Ketchup
1/4 cup Maggie hot and sweet sauce
2tbsp soy sauce
1/2 tsp Chili powder
1/2tsp sugar
Some toasted sesame seeds.Mix the sauces and chili powder together.Garnish with sesame seeds and cilantro.

"Appetizers"- Asparagus-Chicken Kababs

Aren't they gorgeous and mouthwatering????
I just love myself, when I make something which looks this good and makes everyone drool!!!
These are perfect little bundles to have as an appetizer and also to grill outside,especially now since the summer is sizzling!

I had invited a couple friends over...and was pondering on what to make as appetizers to go along with Chicken Biryani.. as the main course. While grocery shopping.....I found these "Asparagus Tips" at Jay-C ..and in my head sizzled this idea..of Asparagus- Chicken Kababs!!!!

Ingredients:
1 bundle of Asparagus Tips

Chicken Kababs:

1lb minced chicken/kheema

1 medium onion chopped finely
2tsp mint paste/ dry mint powder
1tsp ginger garlic paste
1tbsp chopped cilantro
1tsp Cumin seeds
1/2tsp chicken curry masala
1/2tsp garam masala
 2 tsp red chili powder
1/4tsp turmeric
1 tsp cumin-corainader powder
1/4tsp black pepper
salt to taste
oil to brush hands

Olive oil to shallow fry/ grill the Kababs

Method:
1) Wash and dry the Asparagus tips and keep aside.
2) Mix together all the above ingredients for the kababs.Do not over mix,otherwise the kababs will come out tougher.
3) Take couple asparagus tips and cover the center part with Chicken mixture cylindrically.Use oiled hands to press the mixture on the tips.

4) Heat a nonstick pan. Place the Kababs on the pan and drizzle with little olive oil. Cover with a lid. In a couple mins(once the kababs brown up on one side), turn them to the other side.Cook till browned from all sides and the asparagus looks tender.

5) Serve hot by themselves or along with sliced caramelized onions. Your guests will love these kababs for sure!!