12
Mar
Homemade Chicken Kebab. Deep fry them on medium to low flame by stirring the pieces in between. 3Dont over cook chicken else it will get dry. Cook your kebabs on a preheated griddle or BBQ for about ten minutes browning on all sides. Add the pitta breads on to the grill for a couple of minutes.
Slide the chicken pepper and onion pieces off the kebabs on to the griddle or BBQ and continue cooking for about 5 minutes until the chicken is cooked through. The veg should be tender and the chicken cooked through so it easily slides off the skewers. 3Dont over cook chicken else it will get dry. Take out a chopping board and chop green chilies ginger garlic and keep aside. 2If you are using breast then cook it little less. Grill the kebabs for 15 minutes turning every few minutes until golden and lightly charred.
600g boneless chicken thigh fillets rosemary lemon any seasoning you like lettuce 1 onion cabbage 2 whole tomatoes 200g natural yoghurt roasted garlic and wholemeal pitta breads.
In a pressure cooker heat oil and add cumin seeds cloves black peppercorns cinnamon coriander seeds ajwain red chilli and chilli flakes. Place skewers on a raised grill rack over a fairly deep baking tray and put in the preheated oven for 30 minutes. Take the chicken pieces out and place them on an absorbent paper. 2If you are using breast then cook it little less. Heres how to prepare it. Next grill the chicken kebab for 15 to 20 mins and flip them.