Spicy chicken kebabs

Serve these with some savoury herb rice for a great tasting meal.
 
chicken kebabs

Recipe from: 24 October 2012
Preparation time: 15 min
Cooking time: 10 min
 
 

Ingredients

 
  • 500
    g
    chicken fillets
  • 1
    onion
  • 1
    red / yellow pepper
  • 1
    green pepper
  • 175
    ml
    plain yogurt
  • 1/2
    tsp
    masala powder
  • 1/2
    tsp
    chilli powder
  • 1/2
    tsp
    Jeera and Dhania mix powder
  • 1/2
    tsp
    turmeric powder
  • 1
    tsp
    salt
  • 1
    green chilli - seeded and chopped finely
  • bamboo skewers
  • for the rice:
  • 1
    cup
    Basmati rice
  • Salt to taste
  • 1
    tsp
    vegetable spice
  • 2
    sprigs of fresh thyme
  • 1/2
    onion - sliced
  • 1
    punnet mushrooms
  • 15
    ml
    garlic and parsley butter
Servings: Change Serving
 
 

Method

 
Cut the chicken fillets into bite-size pieces and set aside. Cut the onion and peppers into blocks and thread the meat alternatively with a piece of onion and pepper onto the skewers. Place kebabs in an airtight container.

Mix all the spices and the chilli with the plain yogurt and pour over the chicken Kebabs making sure every one is covered with the marinade by rubbing it onto each kebab with your hands.

Marinate overnight (or at least 3 hours) and fry in a pan with a little olive oil until the chicken is done and browned on all sides.

Cook the Basmati rice with vegetable spices as you would normally cook your rice, set aside.

Fry the onions, mushrooms and thyme with the garlic and parsley butter.

Mix the mushroom mix with the rice and serve with the kebabs.

Tips:
- If you don’t have the above spices available you can use 15 ml curry powder instead.
- Use 5 ml dried thyme if you can’t get any fresh thyme for the savoury rice
- Soaking the bamboo skewers in water before hand will prevent them from burning

Reprinted with permission of  Daily Dose of Fresh. To see more recipes, click here.


 

Read more on: recipe  |  chicken  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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