Sunday, February 17, 2013

Chicken Kebab

My younger sister is keep on requesting chicken kebab I cooked several months ago.  It's been quite sometime now since I cooked chicken kebab.  So I gave in to her request and cooked this recipe since I also like it.

My first experience with chicken kebab was during our barkada night out.  We love Persian foods; shawarma wrap (Jacob's Shawarma), shawarma rice (I personally like Ababu's version) and chicken kebab (Uncle Moe's at Julia Vargas, Pasig).  Uncle Moe's Chicken Kebab is soft, juicy and very flavorful.    To add to that, it's very affordable and yet you get delicious treat.

Chicken Kebab
1 kg                        Chicken Breast Fillet cut into chunks
2 tsp                        Turmeric Powder
2 tsp                        Garam Masala powder
1 tsp                        Cardamom Powder
1 tsp                        Cumin Powder
1/4 tsp                     Chili Powder (Optional adjust according to taste, I did not add one since my mom 
                                don not like spicy food)
2 tsp                        Salt (I used ordinary rock salt)
1 pc                         Onion, macerated 
375g                        Yogurt Cream (I used 3/4 of 500g Nestle Yogurt Cream)
                                Parsley, roughly chopped (I used a handful)

1/4 c                         Melted Butter

Yogurt Sauce
125g                         Yogurt Cream (I used the remaining 1/4 of 500g Nestle Yogurt Cream)
2 Tbsp                       Parsley, roughly chopped
                                 Salt to taste

Tomato Salsa
6 pcs                         Tomatoes, chopped
1 pc                           Onion, chopped
2 Tbsp                       Parsley, roughly chopped
                                  Salt to taste

Chicken Kebab
1.  Mix all the ingredients for the chicken kebab except the chicken.  Mix well ensuring that all the ingredients are well incorporated.
2.  Mix the chicken into the spice mixture and refrigerate for at least 4 hours or overnight (I marinade my chicken overnight for more tender and flavorful result)
3.  After marinating, remove chicken mixture and cue the chicken using bamboo skewer (I soaked the sticks  in water for 30mins to avoid burning the sticks).
4. Grill.  Cook for 5 to 7 minutes or until right amount of browning is achieve.  Baste with melted butter to avoid drying the meat.

Yogurt Sauce
Combine all the ingredients and refrigerate until all the chicken kebab is done cooking.

Tomato Salsa
Combine all the ingredients.  Add salt according to taste and refrigerate (I like my salsa served cold).

It's tender, juicy with a hint of the spices and just right amount of saltiness.  Dip it into the yogurt sauce and pair it with the tomato salsa and rice equals a one hell of a intestine feast.  What happened to my sister?  She forgot she's on a diet and end up super full (LOL!  You asked for it.  Don't blame me.).


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