GRILLED CHICKEN KEBAB | SMOKED CHICKEN KEBABS | CHICKEN KEBAB ON THE PAN

By Spice Eats · 30 min

Ingredients

Instructions

1. Strain the curd or plain yogurt (about 300 ml) in a strainer or cloth until thick, to get 3 tbsp (70 g) of hung curd.
2. Soak 7-8 Kashmiri red chillies in hot water for about an hour, optionally removing seeds first.
3. Drain the chillies, chop them, and blend into a paste with 3-4 tbsp of the soaking water. Set aside.
4. Whisk all the marinade ingredients together in a bowl, then add the chicken cubes and coat them well.
5. Smoke the marinade: heat a small piece of charcoal on the gas flame until glowing, place a small steel bowl or foil in the middle of the marinade, set the hot charcoal in the bowl, drizzle a little ghee on it, close the lid immediately and keep it closed for about 30 minutes.
6. Cover and marinate for a total of 2 hours, or refrigerate.
7. If using wooden skewers, soak them in water, then pat dry.
8. Toss the chicken again, then thread 5-6 cubes on each skewer, leaving a gap at both ends.
9. Preheat a grill pan or tawa, brush it with 1 tbsp oil, and lay 3-4 skewers side by side.
10. Grill on medium-high heat for 3 minutes per side, basting with oil from the pan at intervals.
11. Turn to medium-low heat and grill for 2-3 minutes per side more.
12. Cook for about 10-12 minutes in total. Serve hot.

Summarized from Spice Eats's video. Watch it for the details.

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