This is a healthy, flavourful addition to any lunchbox. You can easily make the meatballs for dinner the night before and just create the skewers before you pop them into lunchboxes.
Makes about 25 meatballs
You will need:
For the meatballs:
500 g chicken mince
2 slices of bread, soaked in water
1 extra large egg, lightly beaten
5 ml garlic salt (I love the Himalaya and black garlic salt from Funky Ouma)
2,5 ml ground coriander
2,5 ml dried basil
2,5 ml dried thyme
Black pepper, to taste
Oil, for frying
For the skewers:
Black/ kalamata olives, pips removed
Feta, cut into cubes
Fresh basil leaves
Sweet chilli sauce, cucumber and tomatoes
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How to make the chicken meatball skewers
- Squeeze the excess water out of the bread and mix with the mince, egg and seasoning. The mixture will be fairly wet, that’s perfect.
- Heat the oil in a non-stick pan. Scoop out teaspoonfuls of the meat-mixture and shape into a ball with another teaspoon. Drop into the oil and shallow fry and both sides until nicely browned and cooked through. Drain on a kitchen towel and allow to cool.
- To create the skewers: Thread the ingredients onto the skewers, start with a tomato, then basil leaf, olive, meatball, feta and a second meatball. Place two skewers into each lunchbox. Serve with a sweet chilli sauce or tzatziki and some extra tomatoes and cucumber.
Cook’s note: You can bake the meatballs in the oven at 180 °C for about 15-20 minutes instead of frying.