Wednesday, 10 August 2011

Chicken Kebabs

HariyaliChickenKebab (6)
INGREDIENTS :Boneless Chicken2 lb Thick Curd2 tbsp Lemon Juice2 tbsp Saltto taste Cooking Oil or Oil Spray2 tbsp 
TO GRIND :Mint Leaves6 stks Coriander Leaves6 stks Ginger2 inch Garlic6 cloves Green Chili5 nos
 EXTRA SEASONING :Onion1 noBell pepper / Capsicum (Yellow , Red )1/2 each Red Chili Powder1 tsp Salt to taste Lemon Juice1 tbsp 
FOR GRILLING :Bamboo Skewer Stick 4 nos

  1. Step1
    Cut the Chicken into medium pieces. Clean them and keep it ready. Chop the onion, bell peppers into square pieces. Grind the items given in the “To Grind” Section.
  2. Step2
    Marinate the chicken with the ground paste, curd, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy. Mix the cut onion, bell pepper, red chili powder, salt and lemon given in section “Extra seasoning”.
  3. Step3
    Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively. Spray some oil on top of the arranged chicken. Line boiler bottom pan with aluminum foil and arrange the stick on the top pan. I used broiler pan to collect the juice released from the chicken. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.
  4. Step4
    If you have grill, you can grill them till they are cooked and coated with slight brown and black spots.
    or Preheat the conventional oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min. Turn the skewer stick in the middle for even dryness on the chicken. If you are using the regular oven pans, remove the water collected in the middle of the cooking.
  5. Step5
    Change the conventional oven setting to broiler mode and keep the chicken pan just below the top rack for about 2-3 min. Turn the sides and keep for another 2-3 min. This is to coat slightly with black spots.

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