Indian Inspired Chicken Kabobs Food

CHICKEN TIKKA KEBAB

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.

CHICKEN SEEKH KEBAB (KABAB)

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.

INDIAN-INSPIRED CHICKEN KABOBS

Steps:

• Mix barbecue sauce, 2 Tbsp. lemon juice, curry, cumin and pepper; pour half over chicken in shallow glass dish. Stir. Refrigerate 20 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers alternately with onions. Grill 8 to 10 min. or until chicken is done, turning occasionally and brushing with remaining barbecue sauce mixture.
• Meanwhile, combine remaining lemon juice, sour cream, cucumbers, mint and garlic. Serve with kabobs.

CHICKEN TIKKA KEBABS WITH INDIAN SALAD

Steps:

• Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).
• Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.
• Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.