Ingredients:
1 pound Boneless Skinless Chicken
2 Medium Capsicums
1 Medium Onion
1 tsp Smoked Paprika (optional)
1 tsp Red Chilli Powder
1 tsp Ginger Powder/past
1 tsp Garlic Powder/paste
1 tsp Onion Powder (Optional)
½ cup Yogurt/Curd
¼ tsp Celery Salt
¾ tsp Salt
¼ tsp Dill Weed
¼ tsp Origano (optional)
¼ tsp Rosemary
½ tsp Coriander Powder
¼ tsp Turmeric
⅛ tsp Baking Soda
Oil to grease the skillet
Vegetables:
2 Medium Capsicums
1 Medium Onion
Marination:
Clean and cut the chicken into 1-inch cubes or chicken tenderloin
In a bowl, add all the items listed in the ingredients section and mix them well
Add chicken and mix them well until it is evenly coated with the paste
Keep it refrigerated at least an hour or more
Kabob Preparation:
Place the skillet pan on the stove on high heat, coat the skillet with oil
Meanwhile, soak the skewers into the water for 10 mins (if you are using wooden skewers) and place the chicken into the skewers leaving 2-inch space at the bottom
Once the skillet is hot enough to grill, add chicken skewers one at a time and after placing all the skewers, cover the skillet with an aluminum foil(Don’t press it down) and cook it for 5 minutes on high
Rotate the chicken and cook it for 5 more/fewer minutes depending upon the quantity of the chicken and heat.
Meantime, cut the capsicum, Onion into cubes
Once the chicken is thoroughly cooked, place them aside on the skillet or on aluminum foil(Close it to lock the moisture) and add all the vegetables on the same skillet to grill until it is slightly tender.
Season the vegetables with celery salt and any dry hearse of your choice
Enjoy the grilled vegetables, juicy chicken kabobs, with jeera rice
Comments