Chicken Tikka Kebab
2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 cup plain yoghurt
4 garlic cloves, minced
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/8 teaspoon ground ginger
Pinch of dried crushed red pepper
12 6- to 8-inch bamboo skewers, soaked in water 30 minutes
2 tablespoons (1/4 stick) butter, melted
Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes.
Mix 1/4 cup plain yoghurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight.
Prepare barbeque (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.
500-gram veal red meat
2 medium boiled potato
2 egg (well beaten)
4 tablespoon breadcrumbs (needed for coating)
2 cloves garlic
1 medium onion (chopped)
1 teaspoon black pepper
1 teaspoon salt (to taste)
1 teaspoon coriander powder
3½ cups water
Oil for pan frying
Method: Fry the meat in a pressure cooker with the half cup of oil, onion, 2 cloves garlic and a teaspoonful of salt. Add 3 cups of water in the pressure cooker and cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes. Let the mixture cool to room temperature. Then grind meat with a blender into a fine paste. Avoid using water. Take 2 boiled potatoes, 2 eggs, black pepper, bread crumbs and salt and grind into a fine paste. Mix both the pastes with 2 eggs well using your hands. Take a small amount of mixture and roll it back and forth between your hands and the work surface to form a rope about 1 foot in length and ¾-inch in diameter. Heat oil and deep fry kebabs till golden brown and lightly crisp. Serve hot with sauce or chutney.
Also Read: Healthy Snack: Corn Chips
Achari Chicken Kebab:
1 ½ pounds skinless chicken thighs, cut into bite-sized pieces
1 teaspoon fennel seeds
¼ teaspoon fenugreek seeds
¼ teaspoon kalonji (onion seed)
¼ teaspoon black peppercorns
3 cardamom pods, use seeds, discard shell
1 teaspoon coriander powder
1 teaspoon sea salt
½ teaspoon Kashmiri chilli powder
½ teaspoon paprika
2 garlic cloves, minced or grated
1-inch knob ginger, minced or grated
½ teaspoon turmeric powder
2 tablespoons mustard oil
½ cup coconut cream from the top of a refrigerated can of coconut milk.
Freshly grind the fennel seeds, fenugreek seeds, kalonji, black peppercorns, and cardamom seeds. Add the freshly ground spices and all remaining ingredients to a large bowl and mix well. Add the chicken pieces and mix until well combined. Allow the mixture to marinate in the fridge for 2-8 hours. Take it out 30 minutes before grilling to allow the chicken to come to room temperature. Thread the pieces of the chicken onto skewers. Grill on high heat (lowering to medium-high if needed) until golden brown and cooked through, turning skewers occasionally. Transfer skewers to a platter and serves on top of grilled onions, bell peppers and lemon wedges.