My older brother is a carnivorous kabab eater. There is nothing he loves more than a good kabab meal. Since he has been traveling abroad for many weeks now and probably hasn’t had a chance to bite into one of these succulent beauties, I thought Id post one of our favorite kabab recipes and dedicate it to him! So here you go PD – enjoy!
There are hundreds of different ways of making kababs. This is just one of the ways that we make them. You can choose to bake these kababs in the oven or throw them on a grill. Kababs cooked on the grill on an open flame taste the best but may not always be an available cooking option. I did however discover this wonderful contraption, which serves as a stovetop tandoor/ grill. Here is a picture of it.
It works really well and the kababs made in this taste really good. The only drawback is that it’s quite large so storage might be a problem and while cooking it can sometimes get pretty smokey. So, using this really depends on the size of your kitchen.
3 lbs of boneless chicken thighs cut into 2 inch cubes
3 cups of yogurt
¼ cup cream
2 tablespoons of garlic and ginger paste
4 tablespoons of vinegar
¾ cup of corn flour
½ teaspoon ajinomoto (optional)
1 teaspoon garam masala
Salt and pepper to taste
Oil for basting
- Marinate the chicken cubes with 4-5 tablespoons of vinegar and set aside.
- In a separate bowl mix the yogurt, cream, eggs, garlic & ginger paste, ajinomoto, garam masala, salt & pepper to make the marinade.
- Mix the chicken cubes with the above marinade.
- Set aside for a few hours or overnight. (You may leave it in the fridge)
- After a few hours, remove from fridge and let the chicken marinade reach room temperature before cooking.
- Heat oven to 375°F or 190°C or fire up your grill.
- Put the chicken cubes on skewers and lay them on a grilling rack on a cookie sheet or cook directly in your tandoor/grill.
- Make sure you turn the chicken pieces/skewer and baste with oil once or twice during the cooking process.
- Cook chicken until done – this should take about 10 minutes on a grill (open flame) or about 15 minutes in the oven.
- Serve immediately with any of your favorite chutneys.