Eid Ka Murgh Kebab (Chicken Kebab)
This easy chicken kebab recipe from Asma Khan is marinated the day before for plump, juicy meat. Serve with raita and khaas aloo.
From the book
Unlike a dinner party, when all the guests arrived at the same time, on Eid visitors would drop in all day and the food had to be constantly replenished as new guests arrived. The chicken kabab was marinated the night before and skewered on thin metal sticks or seekhs in the morning, ready to be cooked when required. This kabab can be grilled indoors or cooked on a barbecue. The chicken can also be cooked without skewers – spread it on a foil-covered baking tin and cook under a preheated medium grill. This is really good with Saag ka Raita (page 50 of Ammu) and Khaas Aloo (page 208).
|1kg||boneless, skinless chicken thighs, cut into 5-cm pieces|
|200g||full-fat Greek-style yoghurt|
|2 tbsp||fresh lime juice|
|8||garlic cloves, finely chopped|
|1||large white onion, sliced|
|5cm piece of||fresh ginger, grated|
|½ tsp||chilli powder|
|1 tsp||rose water|
|lemon wedges, to serve|
Put the chicken in a bowl, add all the remaining ingredients and mix well. Marinate overnight in a covered container in the fridge.
Let the chicken come to room temperature before cooking.
Preheat the grill to medium and skewer the chicken. Do not pack the skewers tightly as this will prevent the chicken from cooking evenly. Cook for 7–10 minutes, turning the skewers frequently.
Serve hot, with lemon wedges.