Description
These kebabs marinate overnight to get infused with the bright flavors of mint and cilantro.
Ingredients
- Chicken thigh pieces (boneless and skinless) : half pound
- Mint leaves (fresh) : One bunch
- Cinatro leaves (fresh) : half bunch
- Black pepper powder (freshly ground) : 2 tbsp
- Yogurt : 1 cup
- Chickpea flour : 1 tbsp
- Salt to taste
- Red chilli powder ; 1 tsp
- Garam masala powder : 1 tsp (optional)
- Skewers (bamboo or metal) : 4
- Lime : 1
- Oil : 2 tbsp
Instructions
- Wash the chicken thigh and cut it into small pieces. Pat them dry.
- Prepare a rub with chickpea flour, salt, spices and lime juice.
- Rub the chicken pieces gently with this rub mixture.
- In a bowl, beat the yogurt, and add all the spices.
- Puree the mint and cilantro together (use only leaves).
- Blend the mint – cilantro puree with yogurt and other spices.
- Immerse the chicken pieces into it, cover with cling film and keep it in the refrigerator for at least 12 hours.
- I have marinated the chicken for 18 hours.
- Next day, fire the grill or heat the oven at 450 F.
- Soak the bamboo skewers overnight or for at least 4-5 hours in water.
- Thread the chicken pieces closely into it, line a baking pan with foil and place the chicken skewers in it.
- Roast it in the oven for 20 minute . After first 10 minute, flip it over and let the other side roast it to nice color.
- Switch the oven to broiler mark and let the chicken broil for another 5 minute.
- You will get a nice charred color but please adjust the oven temperature and time accordingly otherwise the chicken will become tough and chewey.
- Serve the chicken kebab immediately, sprinkle more lime juice if requires, with a side of salad and sliced onions.
- Prep Time: 12 hours
- Cook Time: 25 mins
- Category: Appetiser