These kind of chicken kebabs can be found only at an Afghani restaurant, in fact that’s where I got to taste them for the first time and have been so much in love with them ever since that I resorted to experimenting with the ingredients to get the exact flavour that is so appealing to your taste buds and this is the closest I could get after 3 or 4 trials. Infused with a subtle hint of cardamom & saffron flavour. spiced up with turmeric, coriander, black pepper, some ginger garlic paste and some small green chillies for a little sting, these kebabs are one of a kind. They can be grilled on the barbecue or under a broiler till they are just done, not over done so that they are soft and moist inside when you bite into them. They go so well with naan or rice. You could also roll them in a chapati(flat bread) with some condiments and enjoy them for lunch. So yummy!
Ingredients:
1 lb chicken breasts
1 medium size onion
2 small green chillies
1/2 cup cilantro
1 tsp black pepper
1/2 tsp turmeric
1 tsp coriander powder
6 green cardamoms
1 tsp ginger garlic paste
1 tbs vegetable oil
1 egg yolk
a pinch of saffron
salt to taste
Instructions:
1. Clean, wash and cut the chicken breasts into cubes and towel dry them.
2. Finely chop onion, green chillies and cilantro.
3. Mix together all the ingredients with the chicken cubes except the egg yolk and oil. Mince them together in a meat grinder.
4. Remove in a bowl and then add the egg yolk and 1 tbs oil to the chicken mince and mix well.
5. Now make golf ball size rounds of the kebab mince and set aside. Oil the flat metal skewers and with wet hands take a kebab round in one hand and place the flat metal skewer on it with the other, envelope the kebab mince around the skewer smoothening it evenly and shaping it like a sausage to your desired length. Keep wetting your hands as you shape them, otherwise the mince will stick to your hands and become unmanageable.
6. Once you are done shaping all of them, baste them with oil. place them gently on a cookie sheet covered with tin foil with a wire wrack or grill grate on it.
7. Grill them under the oven broiler for 3-4 mins on each side until just done. When you turn them over to grill on the other side baste them again with oil. The kebabs should not be over done. They taste delicious when they are moist but cooked.
8. Let them rest for 2 minutes them gently slide them out carefully using oven gloves while still hot.
9. Enjoy with naan or roti, salad and chutney.
Recipe
Ingredients
- 1 lb chicken breasts
- 1 medium size onion
- 2 small green chillies
- 1/2 cup cilantro
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 6 green cardamoms
- 1 tsp ginger garlic paste
- 1 tbs vegetable oil
- 1 egg yolk
- a pinch of saffron
- salt to taste
Instructions
- Clean, wash and cut the chicken breasts into cubes and towel dry them.
- Finely chop onion, green chillies and cilantro.
- Mix together all the ingredients with the chicken cubes except the egg yolk and oil. Mince them together in a meat grinder.
- Remove in a bowl and then add the egg yolk and 1 tbs oil to the chicken mince and mix well.
- Now make golf ball size rounds of the kebab mince and set aside. Oil the flat metal skewers and with wet hands take a kebab round in one hand and place the flat metal skewer on it with the other, envelope the kebab mince around the skewer smoothening it evenly and shaping it like a sausage to your desired length. Keep wetting your hands as you shape them, otherwise the mince will stick to your hands and become unmanageable.
- Once you are done shaping all of them, baste them with oil. place them gently on a cookie sheet covered with tin foil with a wire wrack or grill grate on it.
- Grill them under the oven broiler for 3-4 mins on each side until just done. When you turn them over to grill on the other side baste them again with oil. The kebabs should not be over done. They taste delicious when they are moist but cooked.
- Let them rest for 2 minutes them gently slide them out carefully using oven gloves while still hot.
- Enjoy with naan or roti, salad and chutney.
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