Friday, 3 May 2013

Without a chicken kebab no BBQ is complete in summer, this recipe would certainly add fun when you plan a BBQ in a hot sunny day in a lake or a park with your family. When I am writing this post I remember our first BBQ fun day after marriage spent in Beaver Lake with lot of friends, games with hot grilled chicken kebab. It has a dual name as many calls it as a Chicken Kabab and some as Chicken Skewers. Perhaps again this is for Rukmani :) as this is her favourite cuisine from me.

It’s a pure non spicy recipe hence it will be served with Mint sauce or tomato sauce.

  • Chicken – ½ Kg Cut into pieces.
  • Green chilies - 4
  • Ginger – a small piece
  • Garlic - Few
  • Mint leaves - a bunch
  • Coriander leaves - a bunch
  • Half & half milk – ½ Cup
  • Spray Oil

  • Grind all the ingredients excluding chicken
  • Marinate the chicken pieces with the grounded paste.
  • Add half & half milk and leave it for 4-5 hours or over night in the fridge.
  • Pre heat the oven 400 degrees for 10 mins and pierce the chicken into the skewers and grill it
  • Turn around the chicken for For every 10 mins sprayed with oil.
  • Turn the Oven mode to broil and keep the chicken in it for about 10 minutes.

Mint Sauce:


  • Mint Leaves- a Bunch
  • Lemon – 2 Squeezed
  • Curd- 3 Tspn
  • Salt-To Taste
  • Ginger- a small piece
  • Cilantro Leaves- half Bunch
  • Grind all the items except curd and lemon extract.
  • Add the lemon extract followed by curd and stir well.
"You can adjust the chilies as per your spicy level.

If you are using the bamboo skewers you may need to soak it atleast for 2 hours."


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