Chicken Kabab Ingredients
Skinless boneless chicken - 900gms
Fresh lemon juice - 1/4 cup
Plain yogurt - 1/4 Cup
Garlic cloves, minced - 4 nos.
Coriander Powder - 1 1/2 tablespoons
Butter, melted - 2 tablespoons (1/4 stick)
Ground cumin - 2 teaspoons
Ground turmeric - 1 teaspoon
Salt - 1/2 teaspoon
Cayenne - 1/2
Ground ginger - 1/8 teaspoon
6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.
Fresh lemon juice - 1/4 cup
Plain yogurt - 1/4 Cup
Garlic cloves, minced - 4 nos.
Coriander Powder - 1 1/2 tablespoons
Butter, melted - 2 tablespoons (1/4 stick)
Ground cumin - 2 teaspoons
Ground turmeric - 1 teaspoon
Salt - 1/2 teaspoon
Cayenne - 1/2
Ground ginger - 1/8 teaspoon
6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.
Chicken Kabab Method
Cut chicken breasts into 1 inch pieces.
Mix with lemon juice, and salt in a bowl.
Cover and let stand for 30 minutes.
In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.
Mix well and add to chicken.
Toss, cover and refrigerate for about 3 hours. Preheat grill.
Tread chicken onto skewers.
Brush with butter and grill for about 6-8 minutes or until done.
Turn frequently while grilling.
Mix with lemon juice, and salt in a bowl.
Cover and let stand for 30 minutes.
In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.
Mix well and add to chicken.
Toss, cover and refrigerate for about 3 hours. Preheat grill.
Tread chicken onto skewers.
Brush with butter and grill for about 6-8 minutes or until done.
Turn frequently while grilling.
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