Green chicken Kebab | Kukskitchen

Chicken is so versatile. It is an essential ingredient in any dinner party, for me. Most people like it and are safe when given to kids.I try to dress them up different from time-to-time. This kebab is such a discovery. I can not remember where I got this recipe from. I had it saved since so long. When ever I make it, it becomes an instant hit and the talking stock for the next few days.


A few things before we start:

• I use boneless chicken thigh.
• Soak skewers in water for up to 30minutes so the bamboo won't burn.
• Apply oil to the skewers before using meat.
• When cooking in outdoor grill: Mix 1/2 cup oil with 1 tbsp water and brush this on the chicken in between. This will help keep the chicken moist.
• Stovetop method: Place a griddle pan on high heat. Once its really hot, lightly brush the chicken pieces with some oil. Add the chicken pieces spaced apart. Once the water from the chicken evaporates, cover for couple of minutes till the chicken cooks, turning as needed.
• For mint yogurt dip: Add handful of mint leaves and a clove of garlic to 1 cup of low fat yogurt and salt and grind to smooth consistency. 
• You can also add vegetables like courgette, capsicum and onion in the leftover marinade and add it to skewers.

------------------------------------------------------------------------------------------------------- 

Green Chicken Kebab

Serves 5-6

 ------------------------------------------------------------------------------------------------------

Ingredients:

1 - Chicken breast or thighs - 1 kg, cut into 1 inch cubes

2- Ginger garlic paste -  1 tbsp
     Red chilly powder - 1 tsp
     Lemon juice - 2 tsp
     Salt - 1 tsp

3- Coriander leaves - about 1 cup pressed
    Garlic - 3 cloves
    Onion - 1 cup sliced
    Green chillies - 3
    Greek yogurt - 1/2 cup

4- Turmeric - 1/2 tsp
    Cumin powder - 1/2 tsp
    Garam masala - 1/2 tsp
    Salt - to taste

5- Oil / Butter - 2 tbsp

6 - 8-10 bamboo skewers
     Oil for drizzling
     Melted butter for brushing

Method:

• Dry chicken pieces using a kitchen towel. Add (2) to chicken, mix well and keep aside for 10 minutes.
• Grind (3) to a very smooth consistency. Add (4) and mix well.
• Pour it over chicken, mix well. Cover and marinate for 4-8 hours. 
• Thread the chicken pieces on to oiled skewers.
• Bake at 180 degrees for 30 minutes, 15 minutes on each side. Brush some oil/butter while turning sides.
• Once the chicken is cooked, drizzle with some additional butter. Serve with mint yogurt dip.

Also check out - Green marinade for Lamb - Click on the picture for recipe.

If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated.

Thank you xx

Cheers
Sherin Deepu