Experience the astounding taste and spice of chicken kebabs
Time : preparation takes 15 minutes (plus marinating), and cooking time yakes 10 minutes.
Tool : Multi-mill
Recipes...
450g (1lb) skinless chicken breast fillets
10ml (2 teaspoons) ground coriander
10ml (2 teaspoons) ground cumin
1/2 small onion, peeled and roughly chopped
1 clove garlic, peeled
25cm (1 inch) piece fresh root ginger, peeled and roughly chopped
30ml (2 tablespoonfuls) lemon juice
10ml (2 teaspoons) paprika
2.5ml (1/2 teaspoon) chilli powder, optional
5ml (1 teaspoon) salt
Few springs fresh coriander
45ml (3 tablespoonfuls) natural yogurt
1. Cut the chicken into 2.5cm (1 inch) cubes and place in a shallow dish
2. Place the ground coriander, cumin, onion, garlic, ginger, lemon juice, paprika, chilli powder, salt and fresh coriander in the Multi-mill. Blend together untill smooth.
3. Add to the chicken with the yogurt and stir well to make sure the chicken is well coated in the marinade. Cover and refrigerate for 1-2 hours, or overnight, if time allows.
4. Thread the chicken on to either 4 wooden or metal skewers. If using wooden skewers soak in water first (This is to prevent them from burning)
5. Place under a pre-heated hot grill and cook for 8-10 minutes, or until the juices run clear, turning ocassionally.
*Serve with a mixed leaf salad and rice, if wished
Tool : Multi-mill
Recipes...
450g (1lb) skinless chicken breast fillets
10ml (2 teaspoons) ground coriander
10ml (2 teaspoons) ground cumin
1/2 small onion, peeled and roughly chopped
1 clove garlic, peeled
25cm (1 inch) piece fresh root ginger, peeled and roughly chopped
30ml (2 tablespoonfuls) lemon juice
10ml (2 teaspoons) paprika
2.5ml (1/2 teaspoon) chilli powder, optional
5ml (1 teaspoon) salt
Few springs fresh coriander
45ml (3 tablespoonfuls) natural yogurt
1. Cut the chicken into 2.5cm (1 inch) cubes and place in a shallow dish
2. Place the ground coriander, cumin, onion, garlic, ginger, lemon juice, paprika, chilli powder, salt and fresh coriander in the Multi-mill. Blend together untill smooth.
3. Add to the chicken with the yogurt and stir well to make sure the chicken is well coated in the marinade. Cover and refrigerate for 1-2 hours, or overnight, if time allows.
4. Thread the chicken on to either 4 wooden or metal skewers. If using wooden skewers soak in water first (This is to prevent them from burning)
5. Place under a pre-heated hot grill and cook for 8-10 minutes, or until the juices run clear, turning ocassionally.
*Serve with a mixed leaf salad and rice, if wished
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