Flavour your Eid dinner table with a batch of scrumptious kebabs that will have you licking your fingers and asking for more.
Chicken Kebabs
Ingredients:
- 1 cup Greek yoghurt
- 2tbsps olive oil
- 2tspspaprika
- ½tsp cumin powder
- 1/8tsp cinnamon powder
- 1tsp chilli flakes
- Zest of one lemon
- 2tbsps lemon juice
- ½tsp black pepper powder
- 5garlic cloves (minced)
- 1kg boneless chicken thighs
- 1 red onion (cut into wedges)
- 1 large capsicum (cut into wedges)
- Salt to taste
- Oil (to grease the grill)
Method:
- Remove the skin from the chicken and trim any excess fat, before cutting it into large bite-sized pieces.
- In a medium bowl, combine the yoghurt, olive oil, paprika, cumin, cinnamon, chilli flakes, lemon zest, lemon juice, salt, pepper and garlic.
- Now, thread the chicken onto the skewers; fold the pieces into the skewer if they are long and thin.
- Alternate the chicken pieces with onion and capsicum wedges, without cramming the skewer.
- Line a baking sheet with aluminium foil and arrange the skewers on it.
- Using a spoon, apply the prepared marinade all over the meat, coating the pieces well.
- Cover the tray and refrigerate overnight or for a minimum of eight hours.
- Preheat the oven to medium heat, grease the grill with oil and place the kebabs on it to cook, turning the skewers every 10 minutes.
- Grill the kebabs until the chicken pieces turn golden brown.
- Serve hot with your choice of dips and relishes.
Lamb Kebabs
Ingredients:
- Juice of one lemon
- 1kg minced lamb
- 2tbsp oil
- 100gms coriander leaves (chopped fine)
- 8 garlic cloves (crushed or minced)
- 8 green chillies (chopped)
- 1tsp coriander powder
- 1tsp cumin powder
- 1tsp peppercorns
- 1tsp turmeric powder
- ½tsp garam masala (spice) powder
- 2-inch ginger (grated)
- Salt to taste
Method:
- Blend together garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to form a paste.
- Add in oil and keep aside.
- Take the minced lamb in a bowl and mix in the lemon juice, prepared paste and coriander.
- Mix it well and turn them into long sausage shapes on the skewers.
- Wet your hands to get the shape right on all the sides.
- Brush the kebabs with oil before setting it on the grill at medium heat. Alternately, you could barbecue it for about 5 minutes on each side.
- Serve hot.
Kofta Kebabs
Ingredients:
- 4 cloves garlic (minced)
- ½kg lamb (ground)
- 1 large onion (finely chopped)
- 3tbsp fresh parsley (chopped)
- 1tbsp coriander powder
- 1tsp cumin powder
- ½tsp cinnamon
- ½tsp garam masala powder
- ¼tsp pepper powder
- ¼tsp cayenne pepper
- ¼tsp ginger powder
- Salt to taste
Method:
- Start by soaking the wooden skewers in water for half an hour.
- Crush the garlic into a paste using the mortar and pestle and keep aside.
- Take the ground lamb in a bowl and mix in the garlic paste along with the finely chopped onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger and pepper.
- Blend the masala into the lamb well and form around 25 balls using the mixture.
- Transfer these balls on to the skewer, flattening each into a 2-inch oval shape.
- Place the kebabs onto a baking sheet and refrigerate it for at least an hour or overnight if you have time.
- Preheat the oven for medium heat and lightly oil the grill.
- Place the skewers on the preheated grill and keep turning them occasionally, until the koftas are nicely cooked.
- Serve hot.