Chicken Kebabs
Chicken kebab is one of the popular dishes not only in India but all over the world. The spices and coloring gives these kebabs a wonderful appearance. The boneless chicken pieces are marinated in yogurt and seasoned with spices, and then baked in tandoor.
A Tandoor is a cylindrical large drum like oven made from clay heated with charcoal or wood, they can reach a very high temperature; this high temperature helps in cooking the surface of the meat very fast and hence sealing all the juices inside. You probably do not have a tandoor but outdoor grill or the oven will roast the chicken kebabs as good as tandoor will do.
The nicest thing about this dish is that it is easy to make and you can cook on the grill or in the oven anytime you feel the urge to eat some. Chicken kebabs serve the purpose both of the appetizers as well as the main course. You can wrap the kebabs in a roomali roti with onions and coriander chutney and make a kati kebab or eat with onion brown rice.
A Tandoor is a cylindrical large drum like oven made from clay heated with charcoal or wood, they can reach a very high temperature; this high temperature helps in cooking the surface of the meat very fast and hence sealing all the juices inside. You probably do not have a tandoor but outdoor grill or the oven will roast the chicken kebabs as good as tandoor will do.
The nicest thing about this dish is that it is easy to make and you can cook on the grill or in the oven anytime you feel the urge to eat some. Chicken kebabs serve the purpose both of the appetizers as well as the main course. You can wrap the kebabs in a roomali roti with onions and coriander chutney and make a kati kebab or eat with onion brown rice.
Ingredients for marinade:
1 Cup plain thick hung yogurt or thick Greek style yogurt
½ Tablespoon mince garlic
½ Tablespoon grated fresh ginger
1 Tablespoon lemon Juice
½ Teaspoon garam masala or to your taste
1 Teaspoon red chili powder
2 Teaspoon Crushed kasoori methi powder (optional)
¼ Teaspoon turmeric powder
1 Teaspoon cumin powder
1 Teaspoon salt or to your taste
2 Teaspoons chaat masala
1 Tablespoon melted butter or oil
Cooking measurement conversion
Measurement converter
1 Cup plain thick hung yogurt or thick Greek style yogurt
½ Tablespoon mince garlic
½ Tablespoon grated fresh ginger
1 Tablespoon lemon Juice
½ Teaspoon garam masala or to your taste
1 Teaspoon red chili powder
2 Teaspoon Crushed kasoori methi powder (optional)
¼ Teaspoon turmeric powder
1 Teaspoon cumin powder
1 Teaspoon salt or to your taste
2 Teaspoons chaat masala
1 Tablespoon melted butter or oil
Cooking measurement conversion
Measurement converter
Ingredients for kebabs
1½ Pounds of boneless chicken thighs
or boneless chicken breast
1 Green bell pepper (capsicum)
1 Red bell pepper (capsicum)
1 Large onions 1 Medium
(Instead of red and yellow Bell pepper you can use all same color)
Also needed:
Wooden or metal skewers
1½ Pounds of boneless chicken thighs
or boneless chicken breast
1 Green bell pepper (capsicum)
1 Red bell pepper (capsicum)
1 Large onions 1 Medium
(Instead of red and yellow Bell pepper you can use all same color)
Also needed:
Wooden or metal skewers
Boneless Chicken thighs
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Chopped Onions & Bell peppers
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onions, red and green bell peppers
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Metal skewers
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Direction for Chicken marinade:
1. Remove the fat from chicken thighs
2. Wash chicken thighs and pat dry with a paper towel. (If you do not want to
wash chicken then you may skip washing it.)
1. Remove the fat from chicken thighs
2. Wash chicken thighs and pat dry with a paper towel. (If you do not want to
wash chicken then you may skip washing it.)
Wash the Chicken
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Pat dry Chicken Thighs
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3. Cut Chicken thighs into one-inch pieces, place the chicken in a bowl. (I find it
is easier to cut Chicken with scissors then knife)
is easier to cut Chicken with scissors then knife)
Trim the fat & cut the Chicken
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Chicken pieces
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4. Remove the seeds from the capsicums and chop them into 1” pieces. Peel and
cut large onion into 1” chunks and separate the layers.. Chop the vegetables
into same size so that they get uniformly browned.
cut large onion into 1” chunks and separate the layers.. Chop the vegetables
into same size so that they get uniformly browned.
Chop & remove the seeds from the Capsicums
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Chopped Onion & Capsicums
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5. In a large bowl, add yogurt, lemon juice, grated ginger, minced garlic, red
chili powder, turmeric powder, kasoori methi, garam masala, ½ teaspoon salt,
and melted butter or oil and mix them together and make a smooth paste.
6. Divide the marinade into two bowls, one for Chicken and one for vegetable
chili powder, turmeric powder, kasoori methi, garam masala, ½ teaspoon salt,
and melted butter or oil and mix them together and make a smooth paste.
6. Divide the marinade into two bowls, one for Chicken and one for vegetable
In a bowl add yogurt & other ingredients
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Add lemon juice
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Add melted Butter
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Mix marinade
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7. Add chicken pieces in marinade and mix. Cover the bowl and place it in the
refrigerator to marinate overnight. (If you do not have time then marinate as
long as you can)
refrigerator to marinate overnight. (If you do not have time then marinate as
long as you can)
Add Chicken pieces in marinade
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Mix chicken in marinade
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Cover the bowel
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Add vegetables in marinade
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8. Add vegetables in the marinate and mix. Cover the bowl and place them in the
refrigerator to marinate overnight. (If you do not have time then marinate as
long as you can)
refrigerator to marinate overnight. (If you do not have time then marinate as
long as you can)
Mix vegetables in marinade
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Cover the bowel
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Direction for making the Kebabs:
1. Thirty minutes before you are ready to cook, take the marinated chicken and
vegetables out of the refrigerator and allow it to come to room temperature.
2. If using wooden skewers soak them in container of water for 30 minutes to
prevent breakage and burning during grilling.
3. Chop medium onion in rings for serving with the kebabs, sprinkle chat masala
and lemon juice. Keep them aside.
1. Thirty minutes before you are ready to cook, take the marinated chicken and
vegetables out of the refrigerator and allow it to come to room temperature.
2. If using wooden skewers soak them in container of water for 30 minutes to
prevent breakage and burning during grilling.
3. Chop medium onion in rings for serving with the kebabs, sprinkle chat masala
and lemon juice. Keep them aside.
Sliced onions- sprinkle chat masala
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Sprinkle lemon juice
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4. If using a charcoal grill, then light the charcoals and let them burn until there
is a white coating of ash on all the coals. If using a gas grill, preheat burners
on high, keep the lid close.
5. Keep some oil or melted butter in a small bowl and a basting brush aside.
6. Once the grill becomes hot with a wire brush cleans the grill.
is a white coating of ash on all the coals. If using a gas grill, preheat burners
on high, keep the lid close.
5. Keep some oil or melted butter in a small bowl and a basting brush aside.
6. Once the grill becomes hot with a wire brush cleans the grill.
Heat the Grill
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With a brush clean the Grill
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7. Grease the grill grates. To grease the grill grates, lightly dip a wad pf paper
towels in vegetable oil and, using tongs, carefully rub over the grates several
times until glossy and coated.
towels in vegetable oil and, using tongs, carefully rub over the grates several
times until glossy and coated.
Grill is hot
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Grease the grill
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8. While grill heats, thread the chicken and vegetables onto skewers.
9. Thread chicken and vegetables on separate skewers because they take different
time to cook. If you wish you can thread them on the same skewer.
9. Thread chicken and vegetables on separate skewers because they take different
time to cook. If you wish you can thread them on the same skewer.
Melted butter for basting
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Grease the skewers
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Thread Chicken on skewers
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Thread vegetables on skewers
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Chicken kebabs on skewers
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Grill is ready
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10. First place the vegetable skewers on the grill, close the lid and let them cook
for 5 minutes because vegetable takes longer to cook then chicken.
for 5 minutes because vegetable takes longer to cook then chicken.
Place vegetable skewers on the Grill
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Close the lid and let them cook
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11. Place the chicken skewers on the grill opposite to the grill tines to prevent
them from falling into fire. Keep the skewers approximately 3 “apart leaving
space to turn them while cooking.
12. With the brush apply some marinade and melted butter on the kebabs, close
the lid and let them cook.
them from falling into fire. Keep the skewers approximately 3 “apart leaving
space to turn them while cooking.
12. With the brush apply some marinade and melted butter on the kebabs, close
the lid and let them cook.
Turn the skewers to other side
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Place Chicken skewers on the Grill
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Apply marinade over kebabs
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Apply butter over kebabs
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Cover the lid and let the kebabs cook
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Apply butter over kebabs
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13. After cooking 2 to 3 minute open the lid if you see bottom of the Chicken
Little brown turn the kebabs around, with brush apply some butter or oil, close
the lid and let the chicken and vegetables cook. Continue to turn the skewers
every 2 to 3 minutes until all sides are lightly charred on the edges and the
vegetables are crisp-tender it takes about 8 to 10 minutes to cook, or until
chicken is no longer pink in the center. Do not overcook otherwise chicken
become hard.
14. Once chicken and vegetables are cooked take them off the skewers and place
them on a serving plate. Serve kebabs with onions, and Dhaniya Chutney
(coriander leaves chutney) or Pudiana chutney (Mint leaves chutney)
15. Kebabs are also served with rice as a main course.
16. Serve kebabs immediately after cooking otherwise they become hard.
Little brown turn the kebabs around, with brush apply some butter or oil, close
the lid and let the chicken and vegetables cook. Continue to turn the skewers
every 2 to 3 minutes until all sides are lightly charred on the edges and the
vegetables are crisp-tender it takes about 8 to 10 minutes to cook, or until
chicken is no longer pink in the center. Do not overcook otherwise chicken
become hard.
14. Once chicken and vegetables are cooked take them off the skewers and place
them on a serving plate. Serve kebabs with onions, and Dhaniya Chutney
(coriander leaves chutney) or Pudiana chutney (Mint leaves chutney)
15. Kebabs are also served with rice as a main course.
16. Serve kebabs immediately after cooking otherwise they become hard.
Chicken kebabs & vegetables are grilled
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Grilled Chicken Kebabs
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Instead of roasting kebabs on the skewers they can be roasted separate in roasting pan then mix them together. Roasting kebabs in the pan is much easier.
Bake chicken in the pan over BBQ grill
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Bake vegetables in pan over BBQ grill
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Chicken kebabs
Kebabs can be grilled in the oven
You can bake the kebabs in the oven with or without the skewers.
Direction to bake in the oven:
1. Preheat the oven at 400 degree. Turn the oven to broil. With a brush baste the chicken and vegetables with oil or melted butter.
2. Line the baking tray with aluminum foil to catch the drip if any so that oven tray does not end up with hard dried and burned marinade. Place the baking rack over the tray and place the skewers opposite to the rack tines so that chicken and vegetables do not drop through the tines.
3. Periodically keep turning the skewer around, and once chicken is browned on all sides and tender and vegetables are cooked take them out from the oven. If you want you can char them a little but do not cook chicken for too long otherwise chicken become hard. Timing of cooking varies because oven temperatures vary from oven to oven.
4. Instead of grilling chicken and vegetables on the skewers you can also grill them on a grilling pan.
You can bake the kebabs in the oven with or without the skewers.
Direction to bake in the oven:
1. Preheat the oven at 400 degree. Turn the oven to broil. With a brush baste the chicken and vegetables with oil or melted butter.
2. Line the baking tray with aluminum foil to catch the drip if any so that oven tray does not end up with hard dried and burned marinade. Place the baking rack over the tray and place the skewers opposite to the rack tines so that chicken and vegetables do not drop through the tines.
3. Periodically keep turning the skewer around, and once chicken is browned on all sides and tender and vegetables are cooked take them out from the oven. If you want you can char them a little but do not cook chicken for too long otherwise chicken become hard. Timing of cooking varies because oven temperatures vary from oven to oven.
4. Instead of grilling chicken and vegetables on the skewers you can also grill them on a grilling pan.
Bake kebabs in the oven on the skewers
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Bake Vegetables & chicken without skewers in oven tray
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Kebabs can be baked in the frying pan
Grill in the frying pan:
If you do not have oven, tandoor or barbeque grill don’t get discourage you can still grill delicious kebabs in the frying pan.
1. On medium heat add 2 tablespoon of oil in a wide non stick frying pan or use regular tawa and add more oil while shallow frying to prevent it from sticking.
2. Place the vegetables on the pan and fry for 12 to 15 minutes, gently keep turning the vegetables around every 2 minutes or so until all the sides are evenly browned. If you want to give little chard look then in the end turn the heat on high and stir the vegetables until you have the desired looks.
3. Once vegetables are done in the same frying pan add chicken kebabs and sauté them on medium high heat. If you want to give them chard look then in the end turn the heat high and sauté until you have the desired looks. Then add sautéed vegetables and mix them together and sauté for few seconds , turn the stove off. (Chicken kebabs stir fried )
Grill in the frying pan:
If you do not have oven, tandoor or barbeque grill don’t get discourage you can still grill delicious kebabs in the frying pan.
1. On medium heat add 2 tablespoon of oil in a wide non stick frying pan or use regular tawa and add more oil while shallow frying to prevent it from sticking.
2. Place the vegetables on the pan and fry for 12 to 15 minutes, gently keep turning the vegetables around every 2 minutes or so until all the sides are evenly browned. If you want to give little chard look then in the end turn the heat on high and stir the vegetables until you have the desired looks.
3. Once vegetables are done in the same frying pan add chicken kebabs and sauté them on medium high heat. If you want to give them chard look then in the end turn the heat high and sauté until you have the desired looks. Then add sautéed vegetables and mix them together and sauté for few seconds , turn the stove off. (Chicken kebabs stir fried )
Vegetables saute in pan
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Chicken bake in pan
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Grill in the Tandoor:
1. Kebab can be cooked in the tandoor. Thread the chicken and vegetables on the long tandoor skewer and cook in hot tandoor for 8 to 10 minutes, depending on the thickness of the flesh.
1. Kebab can be cooked in the tandoor. Thread the chicken and vegetables on the long tandoor skewer and cook in hot tandoor for 8 to 10 minutes, depending on the thickness of the flesh.
Chicken kebabs on tandoor skewers
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Chicken skewers in Tandoor
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Tips:
1.Boneless chicken breast could be used for kebabs but boneless chicken thighs are more succulent then breast.
2. Yogurt tenderizes and flavors the meat, longer they marinate more succulent and delicious they taste.
3. Hung yogurt is thick yogurt which is good for marinating. If you do not have thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel, put the strainer inside a mixing bowl. The bottom of the strainer must be suspended at least 1 inch above the bottom of the mixing bowl. Pour the yogurt in the strainer and place it in the refrigerator and leave it for 3 to 4 hours or until all the liquid has drips out of the cloth and into the bowl. Scoop out the yogurt and it is ready to be used. Strained yogurt should be thick and less than half the original
volume.
Chicken kebabs stir fried
1.Boneless chicken breast could be used for kebabs but boneless chicken thighs are more succulent then breast.
2. Yogurt tenderizes and flavors the meat, longer they marinate more succulent and delicious they taste.
3. Hung yogurt is thick yogurt which is good for marinating. If you do not have thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel, put the strainer inside a mixing bowl. The bottom of the strainer must be suspended at least 1 inch above the bottom of the mixing bowl. Pour the yogurt in the strainer and place it in the refrigerator and leave it for 3 to 4 hours or until all the liquid has drips out of the cloth and into the bowl. Scoop out the yogurt and it is ready to be used. Strained yogurt should be thick and less than half the original
volume.
Chicken kebabs stir fried
Chicken stir fry
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
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Chicken kebabs stir fry Beef seekah kebabs
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Chicken kebabs stir fry Beef seekah kebabs
Chicken seekh kebabs Beef shammi kebabs
Chicken shammi kebabs Beef kebabs
Chicken frankie (wrap) Beef frankie (wrap)
Boiled white rice Rice with caramelized brown onions
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