CHICKEN TIKKA KEBAB
Chicken Tikka Kebab is a delicious appetizer that is packed with flavor. It starts with chicken pieces marinated in yogurt along with lime juice and aromatic spices, then threaded onto skewers and cooked to create a delicious appetizer. Make it in the air fryer or oven to serve at the gathering, or include it into your meal prep for the week!
Provided by Meeta Arora
Categories Appetizer
Time 50m
Number Of Ingredients 17
Steps:
- Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
- When ready to cook, add the oil, onions, green and red bell pepper to the marinade. Mix well.
- Thread the marinated chicken, peppers and onions in the skewers altenating between each.
Nutrition Facts : Calories 337 kcal, Carbohydrate 9 g, Protein 21 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 115 mg, Sodium 622 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHICKEN SEEKH KEBAB (KABAB)
Chicken Seekh Kebab, or kabab, are flavorful ground meat croquettes, seasoned with warm Indian spices, then grilled in an air fryer or oven.
Provided by Aneesha Gupta
Categories Appetizer Main Course
Time 25m
Number Of Ingredients 12
Steps:
- In a small food processor, add peeled ginger, garlic cloves, shallot chunks (or onion), Serrano chili and cilantro. Pulse it until everything gets minced. Note: Don't puree it.
- Add it to a large mixing bowl along with ground chicken and shredded carrots (if using). Add salt, garam masala, paprika, olive oil and lime juice. Mix well.
- Roughly divide the mixture evenly into 8 portions. Use food grade gloves for a mess-free process of making kebabs.
- Pour 2 tablespoons of oil in a small bowl. Wet your palms with oil, take one portion of the chicken mixture and roll it into an oblong or cylindrical shape by gently pressing it together.
- Thread a skewer through the spiced chicken mix. Place the skewers on a plate and keep forming kebabs.
- Preheat air fryer at 400°F for 2 minutes. Place the skewers in the fryer basket leaving ½-inch gap between them. Cook for 10-12 minutes or until the kebabs turn light brown and cook through. If using a meat thermometer, the internal temperature should read 165°F or higher.
- Turn on the oven on "Hi Broil" mode and place the kebab skewers on a lined baking sheet. Place the sheet on the top rack. Broil the kebabs for 6-7 minutes on the first side. Flip them and cook for another 3-4 minutes, until they cook through.
- Rest for 5 minutes before serving. Serve with the Cilantro chutney as an appetizer or wrap it up in a paratha. For a low-carb meal, pair with a garden salad.
Nutrition Facts : ServingSize 1 skewer, Calories 116 kcal, Carbohydrate 4 g, Protein 10 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 333 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g
INDIAN CHICKEN SKEWERS WITH CHUTNEY
Grill up our Indian Chicken Skewers with Chutney as part of your dinner. This delicious and ethnic cuisine is great when served in a warm tortilla!
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Blend all ingredients except chicken in blender until smooth. Pour over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 15 min. to marinate.
- Heat grill to medium-high heat. Thread chicken onto 8 skewers; discard marinade.
- Grill 16 to 18 min. or until chicken is done, turning occasionally.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
INDIAN PANEER SKEWERS
Serve these easy-to-prepare paneer skewers with naan bread, rice and mango chutney for a Indian-inspired dinner
Provided by Good Food team
Time 30m
Number Of Ingredients 10
Steps:
- Thickly slice 2 courgettes. Using a peeler (a swivel peeler works well), thinly slice the remaining 2 lengthways.
- Thread the thick slices of courgette onto skewers, along with the paneer, red pepper and onion. Mix together the curry powder, half the oil, the lemon juice, garlic and ginger, and spoon over the skewers. Leave to marinate until ready to cook, if you have time.
- Heat a large griddle pan, drizzle the thinly sliced courgette with the remaining oil and cook for 1-2 mins on each side until charred. Set aside to cool, then chill for tomorrow.
- Put the prepared skewers on the griddle and cook for about 2 mins on each side, or until tender. Serve with rice or naan and mango chutney.
Nutrition Facts : Calories 557 calories, Fat 46 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.1 milligram of sodium
INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY
Categories Chicken Poultry Appetizer Broil Marinate Yogurt Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24
Number Of Ingredients 19
Steps:
- For chutney:
- Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
- For chicken:
- Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
- Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.
SEEKH KEBAB WITH MINT CHUTNEY
Served at most traditional Indian restaurants, seekh kebabs are made with ground lamb that's been seasoned with garam masala, cumin seeds, fresh ginger and fresh cilantro, then grilled and served with raw red onion and bright mint chutney to offset the richness and heat. This recipe comes from Chintan Pandya, the executive chef at Adda Indian Canteen, a New York restaurant that specializes in homestyle Indian food. You'll need to purchase deggi mirch, an Indian chile powder that tastes somewhat like a smoky paprika, but is mild enough to be used in a quantity large enough to color the meat red. The spiced meat mixture benefits from chilling to help retain its shape on the grill, but you could also roll it into meatballs and pan-sear them on the stovetop or roast them in the oven, if the season dictates.
Provided by Alexa Weibel
Categories dinner, barbecues, finger foods, meat, skewers and kebabs, main course
Time 45m
Yield 6 kebabs
Number Of Ingredients 21
Steps:
- Prepare the lamb skewers: In a large bowl, combine the lamb with the cheese, cilantro, chile powder, ginger, garlic, green chile, garam masala, cumin seeds, cardamom and 2 teaspoons salt. Shape the meat like a sausage into six 5-inch logs that are just under 2 inches thick. Skewer each and pack them tightly. Refrigerate for 2 hours and up to overnight to firm up.
- Prepare the mint chutney: Add the cilantro, mint, red onion, ginger, green chile and 1/4 cup water to a blender. Puree until smooth, scraping down the sides of the blender as needed. (Add more water by the spoonful, if needed, until mixture is saucy.) Transfer to a small bowl. Stir in the anardana, lemon juice and sugar; season to taste with salt and more sugar, if desired. Refrigerate until ready to use. (The mint chutney is best the day it's prepared, but it can be refrigerated one day in advance.)
- Brush the grill with neutral oil and heat over medium. Grill the kebabs, rotating as needed, until browned all over and cooked through, 12 to 15 minutes. Serve with mint chutney, and very thinly sliced red onion, if desired. Sprinkle kebabs and onions (if using) with deggi chile powder and serve immediately.
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- Preheat a grill to medium high heat and lightly oil the grates. Grill the skewers until the chicken is cooked through, about 20 minutes, flipping as needed.
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