chicken kabab recipe

Here is a comprehensive recipe on how to prepare delicious kebabs, also known as kabab. There are many different kinds, but this is a beef or chicken kebab recipe. You can modify the spices according to your taste.

Ingredients:

For the Marinade:

• Meat (beef or chicken) – 500g (cut into small cubes or minced)
• Yogurt – 3 tbsp (for tenderness and flavour)
• Onion – 1 medium (finely grated or pureed)                                            
• Garlic – 4-5 cloves (minced or crushed)                                   
  
  
• Ginger – 1-inch piece (grated)                                              
  
• Green chili – 1 (optional, finely chopped)
• Coriander powder – 1 tsp
• 
  Cumin powder – 1 tsp                                                     
• Turmeric powder – ½ tsp
• Chili powder – 1 tsp (according to taste)                                                  
  
• Garam masala powder – 1 tsp

• Cinnamon powder – ½ tsp (optional, for a warm flavour)
• Lemon juice – 2 tbsp
• Salt – to taste

• Fresh coriander leaves – a handful (finely chopped)
• Fresh mint leaves – a handful (finely chopped, optional)
• Olive oil or melted butter – 2 tbsp (for marinating and brushing)
• Meat Skewers
• Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes before using)
• Oil or butter – for grilling or pan-frying

Instructions:

1. Prep the Meat:

If you are using chicken, then please make sure it is cut up into small cubes, uniform in size. In the case of beef, one can either grind the pieces or cut them up for skewering.

2. Prepare the Marinade

Take a large bowl, add yogurt, grated onion, minced garlic, grated ginger, and chopped green chilies (if you prefer).

Add all spices-coriander powder, cumin powder, turmeric, chilies, garam masala, and cinnamon powder. Mix well.

Add lemon juice, fresh coriander, mint leaves (if using), salt, and olive oil. Mix well.

Now add the meat to the marinade and mix lightly, so that the marinade coats the meat perfectly.

Cover the bowl and refrigerate for at least 2 hours or preferably overnight to allow the flavors to marinate.

3. Skewer Preparation

Take the meat out of the refrigerator after it has marinated.

If using ground meat (such as for seekh kebabs), you can shape the mixture onto the skewers. If using pieces of meat, put them onto the skewers and weave in small pieces of onions, bell peppers, or tomatoes if desired to enhance flavour.

4. Barbecuing the Kebabs:

Grill: Preheat your grill or barbecue to medium-high heat. Brush the kebabs with a little oil or butter to prevent sticking.

Place the skewers on the grill, allowing space between them for heat circulation.

Grill for about 5-8 minutes per side or until the meat is fully cooked and has a slight char on the outside. For chicken, make sure that the internal temperature reaches 165°F (75°C).

You can baste with some butter or oil during grilling for added flavor.

Pan-Fry: In a non-stick pan or grill pan, set it over medium-high heat. Brush with some oil or butter. Cook the kebabs for about 5-7 minutes on each side, turning until golden and cooked through.

5. Serving:

Serve the kebabs hot with naan or rice. You can garnish with fresh coriander leaves or sliced onions.

You can pair it with mint chutney, yogurt dip, or salad.  

Tips:

If kebabs are dry, you may add a little more yogurt to the marinade.

You can also add bread crumbs or an egg in the mixture if you are preparing minced meat kebabs for more tenderness.

While grilling, always turn the skewers slowly and don't burn one side while overcooking.

If you want more smoke in kebabs, you may use the "dhungar" method after grilling the kebabs on charcoal.

And there you go - delicious homemade kebabs!