كباب دجاج مع بتيتيم

We place the chicken thighs in a food processor and mince them well

We grate the carrots and zucchini and add them to the chicken mixture

We add the egg, flour, spices, and mustard, then mix thoroughly until the mixture is well combined.

We shape the mixture into kebab-style fingers or patties and place them on a lined or greased baking tray.

We bake the kebabs in a preheated oven at 200–220°C (392–428°F) for about 30 minutes, until golden and fully cooked.

Meanwhile, in a pot, we heat a bit of olive oil and sauté the chopped onion until soft.

We add the ptitim, tomato paste, paprika, stock powder, salt, and pepper, and stir for one minute.

We add the water or broth, bring it to a boil, then reduce the heat, cover the pot, and let it simmer until the ptitim is tender and absorbs the liquid.

We serve the ptitim on a plate alongside or topped with the baked chicken kebabs, garnished with lemon wedges and your favorite sauce