Chicken Lula Kebab with Herbs and Grilled Mushrooms

Ingredients

• boneless skinless chicken breast4.55 oz (129 g)
• fine salt0.04 oz (1 g)
• ground black pepper0.01 oz (0.2 g)
• ground coriander0.01 oz (0.2 g)
• khmeli suneli Georgian spice blend0.01 oz (0.2 g)
• yellow onion0.92 oz (26 g)
• fresh parsley0.07 oz (2 g)
• fine saltGrilled mushrooms0.04 oz (1 g)
• fresh button mushroomsGrilled mushrooms5.82 oz (165 g)
• prepared balsamic vinaigretteGrilled mushrooms0.35 oz (10 g)

Directions

1. Grind the chicken breast through the coarse plate of a meat grinder. Finely chop the herbs and onion, combine with the chicken, salt, and seasonings, and work the mixture vigorously until uniform and slightly aerated.
2. Shape into elongated logs and grill or bake at 465–480°F (240–250°C) until fully cooked.
3. Halve the mushrooms, season with salt, drizzle with balsamic dressing, and grill.
4. Serve the chicken kebabs alongside the mushrooms.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.