Chicken sheesh Taook, Tikka
mursalin
The secret of this recipe is that we marinate the chicken in mint paste and cilantro. So, if you want to try one of the best Ramadan chicken recipes, this recipe is not to miss.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 28 minutes mins
Course Main Course
Cuisine Lebanese Recipes, middle eastern, Turkish
Servings 5 people
Calories 202 kcal
- 2 cut into cubes chicken breasts
- To make the green paste for the marination:
- 1 cup of loosely packed cilantro leaves
- ½ cup of loosely packed mint leaves
- 2 to 5 small green chillies or about 1½ tablespoons of green chilli paste
- 4 to 5 garlic cloves garlic
- 1 Inch of ginger
- 1 teaspoon of dry roasted cumin seed
- ¾ teaspoon of Garam Masala Powder
- 2 tablespoons of lemon juice
- 1 teaspoon of salt
- 2 tablespoons of cream or of yoghurt for low fat
- 2 tablespoons of oil or more to brush
- A little quantity of water for grinding
Start by washing and patting dry the chicken; then set it aside.
Grind all of your ingredients except for the chicken in a blender with a small quantity of water
Apply the green marinade over the chicken
Let rest on the kitchen counter for about 20 minutes
Carefully thread the marinated chicken into prepared wooden skewers
Heat one piece of charcoal until it becomes red-hot
Cook on high heat for about 8 to 10 minutes over a grill pan
Turn the chicken, and turn the chicken after about 4 minutes.
Smoke the chicken by placing the hot skewers in a saucepan.
Put red charcoal over an aluminum foil in the saucepan
Drizzle a few drops of oil over the hot charcoal; then immediately cover your pan
Let the chicken rest for about 4 to 5 minutes; then serve with garlic dip.
Calories: 202kcalFat: 2gProtein: 18gCarbohydrates: 2g
Keyword chicken, kebabs, taook