Punjabi Chicken Kebab


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Why have a plain old BBQ kebab when you can change the flavour so easily with this recipe? If it’s not BBQ season with you, then this is just as delicious done under a hot grill or in the oven.



1kg chicken breasts or thighs
3 tablespoons lemon juice
2 teaspoons salt
1/2 cup natural yoghurt
1/4 cup sour cream
2 tablespoons fresh coriander (finely chopped)
1 tablespoon fresh ginger (grated)
2 teaspoons garlic (minced)
1 tablespoon garam masala
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
4 tablespoons vegetable oil

Cut the chicken into bitesize chunks then toss them in the lemon juice and 1 teaspoon of the salt and set aside. Mix together yoghurt, sour cream,coriander, ginger, garlic, garam masala, cayenne pepper, thyme and the remaining salt. Pour this over the chicken and stir well. Cover and marindade for at least an hour or overnight in the fridge.
Thread 4 or 5 pieces of chicken on to a skewer, leaving a little gap between each piece. Pop them on a hot BBQ and grill them for about 7-8 minutes turning occasionally. Brush them with a little oil during the cooking to keep them moist. If you’re cooking on the grill or oven, make sure it’s hot, and make sure you brush the chicken regularly as there’s more chance of it drying out.

Some raita, or just a bit of salad together with roti or naan bread.

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