# Juicy Chicken Kebabs

The chef shares his techniques to cook juicy and flavorful chicken kebabs in about 27 minutes.

- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 500 g chicken thigh or breast
- 1 medium onion
- 1 lime
- 20 ml lime juice
- 2 Tbsp olive oil
- 2 Tbsp yoghurt
- 1 Tsp salt
- 0.5 Tsp black pepper
- 0.25 Tsp turmeric
- pinch saffron
- 1 medium onion
- 0.25 Cup olive oil
- 2 Tbsp yoghurt
- 1 Tbsp red pepper paste
- 1 Tbsp tomato puree
- 2 garlic cloves
- 1 Tsp salt
- 1 Tsp black pepper
- 0.5 Tsp cumin
- 2 Cups Basmati rice
- 2 Tbsp Oil
- 2 Tsp Salt
- Pinch Saffron
- 2 Tbsp Yoghurt
- 2 Tbsp Mayonnaise
- 1 Clove Garlic
- 0.25 Tsp Mint
- 0.25 Tsp Oregano
- 1 Tbsp Lemon Juice

## Instructions

1. Grind saffron with 1/4 tsp of salt until it turns into a powder
2. Add a couple tablespoons boiling water and dissolve the saffron powder
3. Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
4. Add the saffron water, oil, and the garlic (minced) then mix till smooth
5. Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
6. Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
7. Blend your onion into a fine paste, then squeeze the liquid out of it
8. Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
9. Add the chicken to the bowl, and mix thoroughly
10. Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
11. Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
12. Add the salt and pour enough water to cover the rice by about 1 cm
13. Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water disappears
14. Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
15. Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
16. Mix saffron rice in, or serve ontop of white rice
17. Microwave the garlic for 15-20 seconds
18. Add to a bowl with remaining ingredients and mix
19. Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
20. Add enough pieces for a portion, and take care not to compress them
21. Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
22. Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
23. Cook for about 2-4 more minutes until the second side is browned
24. Place a wire rack over an oven tray and brush with vegetable oil
25. Lay the chicken on the wire rack in a single layer
26. Place under your grill/broiler set to high and cook for 8-10 minutes until browned
27. Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)

## Equipment

- oven
- tray
- skewer
- wire rack
- blender or food processor

## Tips

- To speed up the marinade process, use onion juice rather than sliced onion.
- If you know you will be having a busy week, freeze the marinated chicken.

## Source

- Original video: https://www.youtube.com/watch?v=re-c54S6--o&t=146s
- Recipe page: https://www.cliprecipe.com/recipe/b0ffbaf3-1b2b-40b1-87c0-6e546814a818
- Extracted: 2025-03-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt