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18 June, 2005

Creamy Chicken Kebob

An easy to make oven baked kebab which combines traditional herbs with a dash of cheddar.

What you need:

12 breasts of chicken
7 tsp ginger paste
6 tsp garlic paste
1 tsp white pepper powder
salt
Butter for basting

The marinade

1 egg
½ cup semi-hard cheddar cheese 
8 green chillies
1/3 cup coriander leaves
2/3 cup cream
½ tsp mace and nutmeg powder
3 Tbs corn flour

Preparation time: 3:45 hours (includes 3 hours of marinade)

Preparation method:

1. The chicken – clean, remove the skin, debone and cut each piece into two. Add the ginger garlic pastes to the seasoning and rub the chicken with this mixture. Keep aside for 15 minutes

2. The marination – Whisk egg in a bowl. Grate cheese and mash. Deseed and finely chop green chillies. Finely chop the coriander. Mix.

3. Add remaining marinade ingredients to this egg mix, whisk well and rub the chicken pieces with this mixture. Keep aside for 3 hours.

4. The Skewering – skewer the chicken pieces an inch apart. Keep a tray underneath to collect the drippings.

5. Preheat the oven to 275°F. Roast in the oven for about 6 minutes. In a charcoal grill or a moderately hot tandoor for approximately 5 minutes.

6. Remove and hang the skewers to let the excess moisture drip off (2-3 minutes). Baste with butter and roast again for 3 minutes.

 

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