Chicken kebab recipe | Chicken kabab recipe

Method12 steps · about 4 hr 30 min

1. 1

   Step 1: Ensure chicken (250 g) is free from excess moisture. Drain it completely.

   Uses 250 g boneless chicken

2. 2

   Step 2: Mix ONLY the yogurt, marinade oil (2 tbsp), salt, lemon juice (1.5 tbsp), garam masala (0.75 tsp), ginger-garlic paste (1–1½ tsp) and chili powder in a bowl. Keep the chicken and onion separate for now.

   Uses 2–3 tbsp Greek yogurt · 2 tbsp oil · salt · 1.5 tbsp lemon juice · 0.75 tsp garam masala · 1–1½ tsp ginger-garlic paste · ¾–1 tsp red chili powder

   
3. 3

   Step 3: Taste the chicken-free marinade and add extra salt or spice only if needed. Do not taste it after raw chicken is added.

   Uses extra chicken-free marinade salt only to taste · extra chicken-free marinade spice only to taste · yogurt, marinade oil, lemon juice, salt and spices mixed without chicken or onion

4. 4

   Step 4: Add the drained chicken cubes to the adjusted marinade and rub each piece briefly to coat.

   Uses marinade tasted before raw chicken added · raw chicken drained/patted free of excess moisture

5. 5

   Step 5: Cover completely. Refrigerate for over night or at least 4 hours. Resting tenderizes the chicken and it absorbs flavors well.

   Uses raw cubes coated individually in adjusted marinade

6. 6

   Step 6: If using wooden skewers, soak them in water for a while. Line the chicken and onions (1) alternately on the skewers.

   Uses 1 onion · water for soaking wooden skewers if using · chicken covered and marinated at least 4 hours or overnight

7. 7

   Step 7: Preheat the oven to 240 C for minimum 15 to 20 mins.

8. 8

   Step 8: Place the threaded chicken and onion skewers on a tray and oven-grill at 240°C for about 15 minutes.

   Grill Kebabs · 15 minUses marinated chicken and separated onion layers alternated on soaked skewers

9. 9

   Step 9: Turn the kebabs and oven-grill the second side for approximately 15 minutes in total, including any optional top-rack/broiling finish in the next step. Cooking time varies with cube size; check doneness rather than adding another 5 minutes automatically.

   Grill Other Side · 15 minUses skewers grilled about 15 minutes at 240°C

10. 10

    Step 10: During the LAST 5 minutes of the second-side cooking period, optionally move to the top rack or broil briefly, watching closely to avoid burning. Finish when the thickest chicken pieces reach 165°F (74°C).

    Uses turned skewers in final 5 minutes of second 15 minute cooking phase

11. 11

    Step 11: If desired, brush the fully cooked kebabs with a little separately listed extra oil or butter, choosing one. The 2 tbsp marinade oil was already used earlier.

    Uses optional extra oil for brushing cooked kebabs · optional brushing butter instead of extra oil · chicken reaches 165°F in thickest pieces, optional brief broil watched carefully

12. 12

    Step 12: Serve the fully cooked kebabs hot with optional ready-made mint raita or chutney.

    Uses optional ready-made mint raita for serving · optional ready-made chutney for serving · fully cooked skewers optionally brushed with extra oil/butter