I am currently going through an Afghani food jag. Can't get enough of kebabs and Afghani naan bread. So I have decided to try my hand at making a few kebabs. The Afghani garlic naan I bought from the local supermarket and heated them up in the oven. I will one day give myself the challenge of making my own naan but one step at a time...
The chicken kebab recipe is something I free-styled after watching an Afghani cooking episode on Food Safari.
Ingredients for chicken kebabs, makes enough for 4:
- 6 chicken thigh fillets cut into chunks
- 1/2 cup of natural yoghurt
- 4 onions (2 red and 2 white)
- salt and pepper
- a sprinkling of paprika
- 3 garlic cloves
- I used bamboo skewers so I soaked these whilst I prepared the rest of the ingredients.
- Using a food processor, chop the onions and garlic. Then place these in a tea towel and squeeze the bejeezus out of it. Let the juice drip over your chicken chunks.
- Salt and pepper your chicken. Then add a sprinkling of paprika and the yoghurt. It is best to leave this to marinate for at least 30 minutes in the fridge. Better if over night.
- After marinating, shake off the excess yoghurt and skewer your meat.
- If you have a bbq or a charcoal brazier - fantastic - cook the skewers on that. I didn't so I did these on the stove top. I placed a bit of oil in a non stick pan before layering out the skewers. Cook on medium to high heat until cooked through.
- Eat up.
Until next time,
Nom Seeker, Glutt
No comments:
Post a Comment