Arabic Chicken Kebabs with Herbed Potatoes

Name: Arabic Chicken Kebabs with Herbed Potatoes
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g boneless chicken legs or breasts; 5 chicken sausages; 150 g greek yoghurt; 50 g unsalted butter; ½ tsp red chilli powder,; ½ tsp paprika; ¼ tsp turmeric; 2 lemon juice only; 1 tbsp chopped fresh ginger; 2 tbsp garlic; 1 tsp seven spices powder; 1 tbsp dried parsley; 50 ml olive oil; to taste salt and white pepper,; 2 large potatoes; 1 tsp Thyme; 1 tsp Oregano; 1 tsp Cumin powder; 1 tbsp pepper; as needed Rock salt; as needed Olive oil; 1 cup curd; 3 garlic, crushed; 1/2 tsp chilli powder

Inish Issac @InishKitchen

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Arabic style chicken Kebabs is served with hummous and Khoobus along with roasted assorted vegetables. Use whatever boneless chicken you prefer for the Kebabs. Garlic and Onions are the main grilled vegetables

Inish Issac @InishKitchen

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Ingredients

30 minutes

4 servings

Ingredients For the chicken kebab
500 g boneless chicken legs or breasts
5 chicken sausages
150 g greek yoghurt
50 g unsalted butter
½ tsp red chilli powder,
½ tsp paprika
¼ tsp turmeric
2 lemon juice only
1 tbsp chopped fresh ginger
2 tbsp garlic
1 tsp seven spices powder
1 tbsp dried parsley
50 ml olive oil
to tastesalt and white pepper,
Ingredients for ROAST POTATOES with CURD dip
2large potatoes
1 tspThyme
1 tspOregano
1 tspCumin powder
1 tbsp pepper
as neededRock salt
as neededOlive oil
1 cupcurd
3garlic, crushed
1/2 tspchilli powder

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Steps

30 minutes

1

For the chicken kebabs, cut the chicken into cubes large enough to be skewered. Rub salt and pepper into the chicken and set aside.
2

In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred.
3

Mix the chicken & sausage in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours.
4

To cook the chicken, either preheat a grill pan to medium-high or prepare a barbecue. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade.
5

Method for Roasted Potatoes and curd dip
Skin on Potatoes cut into long wedges, par boil them or microwave for 5 minutes.
6

Rub on them the Herb Spice mixture (Thyme, Oregano, Cumin powder, Pepper, rock Salt, olive oil) and pan-roast them on medium flame.
Dip: Hung curd, crushed garlic with salt and chilli powder