Entertain your family and friends with this delicious skewered chicken kebab that’s so easy-to-prepare!
Skewered Chicken Kebab (Murgh Kebab)
1 cup plain yogurt
1 large onion, peeled and chopped
6 cloves garlic, peeled
½-inch piece fresh gingerroot, peeled and chopped
1 fresh green chili
1 teaspoon roasted ground coriander
1 teaspoon roasted ground cumin
½ teaspoon turmeric powder
¼ cup fresh mint leaves
2 pounds ground chicken
2 tablespoons plain bread crumbs
Salt to taste
¼ cup corn oil
In a food processor, place the yogurt, onion, garlic, ginger, green chili, coriander, cumin, turmeric, and mint leaves and puree to a fine mixture. Transfer to a large bowl. Add the ground chicken, eggs, bread crumbs, and salt and thoroughly mix. Divide into 20 smooth balls and set aside.
Using a wet hand, spread each ball along the length of a 12-inch steel skewer at least 1 inch apart.
Prepare the barbecue charcoal grill or heat the oil in a large saucepan over medium heat. Gently place the kebabs in the oil. Cover and cook for 7-10 minutes, until they are golden brown and crisp. Turn over the kebabs, cover and cook for another 7-10 minutes. Remove the lid and stir gently until the liquid has evaporated.
Serve with roti, fresh tossed salad, and sweet mint chutney.
Being on friendlier terms with your stomach serves you well! Discover and share my dazzling repertoire of authentic, delicious, healthy, and easy-to-prepare recipes of diverse flavors with your family and friends from Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.