Afghani Chicken Kebab

This week's looking like a goodun with some shopping out on Wednesday, a supper on Friday with friends, a weekend loaded with arrangements and planning and donno what else - so lots to look forward to. 

I have another succulent Kebaab recipe with me made a while back which is a bit different from our other chicken Kebabs. By using skinless and boneless Chicken Breasts and dunking  in a special marinade of herbs, yogurt and pepper, these Kebabs are so tender, most and delicious that you will never be content with eating just one.

So enjoy the Afghani Chicken Kebab.

Ingredients:

• 4 chicken breasts, boneless and skin removed.(I also used chicken thighs)

For marinade:

• 2 tbsp yogurt
• 1 tbsp ginger garlic paste
• 1 tbsp kebab masala powder (as shown below)
• 1 tsp red chili powder
• A pinch of turmeric
• Salt to taste

For the kabab masala powder:

• 50 g saunf (fennel seeds)
• 50 g jeera (cumin seeds)
• 50 g cloves
• 50 g cardamom
• 50 g cinnamon
• 50 g bay leaves

Roast and grind the dry spices. Only 1 tbsp is required for the recipe, the remaining can be stored in an airtight container.

HOW TO MAKE:

1. Cut chicken in 2 -3 inch cubes.
2. Blend the ingredients of the marinade. Marinate the chicken for 15 to 20 minutes.
3. Pre- heat the oven and grill for 15 minutes or until chicken is cooked.
4. Alternatively, skewer the chicken and barbecue on charcoal or an electric grill.
5. Serve with onion rings that have been soaked in lime juice and chili mixture.