Chicken ke­babs

Friday - - Good Food -

Serves 4 Prep time 30 min, in­clud­ing mar­i­na­tion time Cook­ing time 15 mins 500g bone­less, skin­less chicken breasts, trimmed of fat and cut into bite-size pieces FOR THE MARI­NADE, MIX TO­GETHER 1/4 cup skimmed yo­gurt, whisked 4 tbsp finely chopped fresh pars­ley 2 tbsp finely chopped co­rian­der 2 tbsp lemon juice 1 tbsp ex­tra-vir­gin olive oil 3 cloves gar­lic, minced 1 1/2 tsp pa­prika 1 tsp ground cumin 1/2 tsp salt 1/4 tsp freshly ground pep­per 1/8 tsp cayenne pep­per 1 Add chicken to the mari­nade and toss well un­til all the pieces are well coated with the mix­ture. Cover with cling film and re­frig­er­ate for at least 20 min­utes to al­low the flavours to get ab­sorbed. 2 Skewer the chicken cubes and grill un­til the chicken is no longer pink in the cen­tre, 3 to 4 min­utes per side. 3 Serve hot with spinach rice or qubz.

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