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SOUTH INDIAN NORTH INDIAN CHICKEN EGG ANDHRA NON-VEG BABY KIDS LUNCH BOX ABOUT
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swasthi's recipes
Indian recipes - veg recipes & chicken recipes
Chicken kebab recipe Soft, juicy and delicious yogurt marinated chicken kabab. Any piece of food,
mostly meat that is grilled over charcoal re is called kabab or kebab. Shami kababs, seekh kababs,
galouti kabab, reshmi kababs, doner kebab are some of the most popular ones. I am sharing a simple
chicken kebab recipe which i make at home sometimes for a weekend snack or meal.
These chicken kebab go very well as a starter or can be used in wraps and salads too. They taste
delicious with a very good aroma and turn quite soft and juicy. These taste best when served with a
good mint raita /chutney or kebab chutney made with mint, coriander and yogurt. You can serve this
with green chutney.
These chicken kebab can also be grilled on charcoal re or on a grill pan on the stove. You may also like
veg hara bhara kabab and veg seekh kebab.
Author: Swasthi
Recipe type: Appetizer
Cuisine: World
Yield / Serves: 3 to 4
Nutrition Information
Calories: 482 Fat: 36g Carbohydrates: 5g
You can refer this post to make hung curd. I have used this garam masala and olive oil. You can use any
oil including sesame oil. My ginger garlic paste has turmeric in it, so I did not add any more. I prefer to
use onion for most grilled foods as they lend a unique aroma when they are charred.
2. Add boneless chicken to a bowl. Make sure there is no water. Excess moisture either in the chicken or
curd is going to drip o the chicken and make kebabs not so good.
3. Marinate the chicken with the ingredients mentioned in step 1. Add the onions (layers separated) as
well.
4. Marinate and refrigerate over night or least for 4 hours. The longer they soak up in the marinade the
more tender and delicious they taste.
5. When you are ready to grill them in the oven. Heat the oven to 240 C for at least 15 to 20 mins. Rinse
the skewers and put them on alternately chicken and onion.
6. Grill the chicken kebab for 15 to 20 mins and ip them. Grill for another 10 to 15 mins. The last 5 mins, I
prefer to move the tray to the top rack. At this stage you can also brush the kababs with little butter or
oil. I have not done it. The onions will char and impart a good avor when moved to the top rack. The
di erence in the color is due to the lighting, they turn our red in color if you use a good chilli powder.
Serve chicken kebab hot with mint chutney or mint yogurt raita or green chutney.
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Comments
Sharmila says
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Debs says
I made this tonight, it was beautiful! This is going to be my regular Saturday night meal!
Thank you for sharing!
Reply
swasthi says
Welcome Debs
Glad to know you liked it
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Mich says
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swasthi says
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jumana says
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swasthi says
Welcome Jamuna
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akash says
Good information
Reply
swasthi says
Thanks
Reply
vidya says
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swasthi says
Welcome Vidya
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Natcha says
Hi Swasthi,
Tried this recipe today, it turned out wonderfully. Thank you for sharing.
Gonna try my hand at your chicken tandoori next. I have always been intimidated by
Indian cooking but you make it look so easy. Keep your ngers crossed for me, please.
Thank you.
Natcha
Reply
swasthi says
Welcome Natcha
Glad to know kebabs turned out good.
Yes i am sure your tandoori chicken will be equally good.
Thanks for trying
Reply
rajesh says
Reply
swasthi says
Hi Rajesh
Actually kebabs are only grilled over direct re or in oven for the best taste. But
you can try following this tandoori grilled chicken sandwich recipe. I have shown
how to grill chicken on pan.
Reply
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swasthi says
I will add ur email to the subscription list. Thanks for the interest
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Shreya says
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swasthi says
Hi Shreya
You can use a tawa not a kadai. Just follow the same recipe. Make sure your curd
is very thick to prevent water oozing out from the chicken.
Reply
swasthi says
Thank you
Reply
I love ur recipe..
Reply
swasthi says
Thanks
Reply
Louiza says
I dont have an oven. Can I use a grill pan to do these chicken kababs
Reply
swasthi says
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pooja says
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swasthi says
JUNE 28, 2016 AT 7:26 AM
Hi Pooja,
Just follow the same procedure. It may take 5 to 7 mins longer. Thats it.
Keep an eye during the last 10 mins to prevent over charring them
Reply
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