About Recipe:
Bored with your chicken kebabs always tasting the same, then give this particular recipe a whirl.
Ingredients: - 907gram Chicken Breast (Cut Into 2 Inch Pieces)
- 2 Onions (Cut Into Large Chunks)
- 1 Large Green Bell Pepper (Cut Into Large Chunks And Seeds Removed)
- 60ml Fresh Lemon Juice
- 60ml Vegetable Oil
- 180ml Plain Yogurt
- 4 Cloves Garlic (Minced)
- 2 Teaspoons Tomato Paste
- 1 ½ Teaspoons Salt
- 1 Teaspoon Dried Oregano
- ¼ Teaspoon Ground Black Pepper
- ¼ Teaspoon Ground All Spice
- ¼ Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Cardamom
- 229gram Freshly Chopped Flat Leaf Parsley
1. In a bowl whisk together the lemon juice, oil, yogurt, garlic, tomato paste, oregano, all spice, cinnamon, cardamom, oregano, pepper and salt. Then add the chicken and toss it through the mixture to make sure that all pieces are well coated. Then transfer to a large plastic bag (resealable kind is best) and place in the refrigerator for 4 hours.
2. Whilst you are threading the chicken, onions and bell pepper on to skewers start up the barbecue so it has reached the required temperature to cook these chicken kebabs. It is important that you cook the chicken over a medium to high heat for 5 minutes on each side. The exterior of the meat should be golden in color, whilst when you make an insertion in to the meat it should look white inside. Once they have been cooked through properly remove kebabs from heat then sprinkle over some of the flat leaf parsley before serving.
2. Whilst you are threading the chicken, onions and bell pepper on to skewers start up the barbecue so it has reached the required temperature to cook these chicken kebabs. It is important that you cook the chicken over a medium to high heat for 5 minutes on each side. The exterior of the meat should be golden in color, whilst when you make an insertion in to the meat it should look white inside. Once they have been cooked through properly remove kebabs from heat then sprinkle over some of the flat leaf parsley before serving.
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