1lbground organic dark meat chicken or turkey, I prefer local, pasture-raised chicken
½cuppacked chopped fresh parsley, washed and coarsely chopped
¼cupfresh mint, coarsely chopped
½cupred onion, finely chopped
2clovesgarlic, finely minced
1teaspoonground cumin
1teaspoonground coriander
¼teaspoonground cinnamon
Salt and freshly ground pepper, to taste
Instructions
If using wooden skewers, be sure to pre-soak them for at least 30 minutes.
In a large bowl, mix all of the ingredients. Do not overwork the meat.
Divide the meat mixture into 12 equal pieces and with damp hands (or very lightly greased with olive oil, which is how I prefer) form the mixture into meatballs and then thread the meatball onto the skewer and form into a log shape around the skewer. (Or simply leave as meatballs)
Lightly oil the grates on the grill and preheat on medium-high. (Or heat a lightly greased grill pan on the stove top over a medium high heat).
Grill the skewers for approximately 6 to 10 minutes per side, or until fully cooked through. If rolling into meatballs and cooking on the stovetop, they may need to cook a little bit longer.
Serve along side or atop a salad, rice, cauliflower rice. You can also serve as a wrap in a pita or lettuce.
Notes
For AIP leave out coriander and cumin if you are following strictly with spices