Afghani Chicken Kebabs Ingredients: 4 chicken breasts, boneless and skin removed. For marinade: 2 tbsp yogurt 1 tbsp ginger garlic paste 1 tbsp kebab masala powder (as shown below) 1 tsp red chili powder A pinch of turmeric Salt to taste For the kabab masala powder: 50 g saunf (fennel seeds) 50 g jeera (cumin seeds) 50 g cloves 50 g cardamom 50 g cinnamon 50 g bay leaves Roast and grind the dry spices. Only 1 tbsp is required for the recipe, the remaining can be stored in an airtight container. Method: Cut chicken in 2 -3 inch cubes, wash in running water. Squeeze out the water completely before marinating. Blend the ingredients of the marinade. Marinate the chicken for 15 to 20 minutes. Pre- heat the oven and grill for 15 minutes or until chicken is cooked. Alternatively, skewer the chicken and barbecue on charcoal or an electric grill. If you wouldn’t have the time for either, shallow fry your kebab
Posted on: Wed, 10 Dec 2014 10:17:32 +0000
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