We are travelling again. So will keep today’s post short, sweet and simple, as the name suggests minty green chicken skewers.
In another few hours we will be flying to other part of the country, into another world ! We are going to Yellowstone national park and from there we will drive to Arches in Utah and many more places. So if you want to trail behind us and would love to follow our adventure – filled days, then do join us in our Facebook Page for regular updates. This time we might do live blogging !
Coming to chicken kebab I absolutely adore them. The only appetizer of its kind which I can enjoy eternally and with seemingly endless ways of making chicken kebab, I always have the instinct that the best are yet to be discovered.
How I wish, I could own a large charcoal grill or clay tandoor oven in which I can cook my endless variety of kebab, the smoky aroma from the charcoal is highly intoxicating. It is just impossible to recreate the same flavor when cooked in any other medium. At the same time, do not deprive yourself from enjoying these yummylicious kebab.
Kebab need long marination hours, and that helps to infuse the flavours in the meat. Yogurt keeps the meat tender and helps in the marination process.
Long time back , we used to own a sigri (a kind of charcoal based oven, used mostly in India), which has now become almost ancient. Specially in cold winter nights we used that sigri for charring the eggplants to make bharta (mashed eggplants) or at times to make chicken (not the poultry one) kebab. The meat was never frozen, it was always fresh. After dressing the chicken, the boneless meats were usually separated for making kebab, which were rubbed gently with oil and garam masala and some chilli powder. Then the spice rubbed tender chicken pieces were immersed in a bowl of yogurt, covered tightly and left it to marinate for few hours to days. Next day, the job was easier one. Just roast them on charcoal fire .
Hariyali chicken kebab are so simple and yet delish, great for your barbecue nights. No fussy, no loads of spices yet elegant. Just mint, cilantro and black pepper will be able to please your taste buds but if you can not do without spices like Indian garam masala, then be my guest but do not use it liberally.
This kebab is minty fresh ! Believe me !
- 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
- 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.
Have Happy days ahead !
See you in September !