Chicken & Liver Kababs
Directions
- 1Blend fresh basil leaves, garlic cloves, cashew nuts, parmesan cheese powder, lemon juice and cooking oil well.
- 2In a bowl, mix the pesto paste, thick yogurt, ginger paste, mayonnaise, cumin powder, Himalayan pink salt, white pepper powder and black pepper powder well.
- 3Add boneless chicken cubes and chicken liver to the mixture and mix well.
- 4Cover and marinate for 1 hour.
- 5Place the marinated chicken and liver onto wooden skewers.
- 6Fry the skewers on low flame from both sides until done (8-10 mins).
- 7Add coal smoke for 2 minutes.
Ingredients
- 0.5 cup Fresh Basil Leaves
- 3 Lehsan (Garlic) Cloves
- 10 Kaju (Cashew Nuts)
- 3 TBS Parmesan Cheese Powder
- 1.5 TBS Lemon Juice
- 3 TBS Cooking Oil
- 0.5 cup Dahi (Yogurt) Thick
- 1.5 tsp Adrak Paste (Ginger Paste)
- 3 TBS Mayonnaise
- 1.5 tsp Zeera Powder (Cumin Powder)
- 1 tsp Himalayan Pink Salt
- 0.5 tsp Safed Mirch Powder (White Pepper Powder)
- 1 tsp Kali Mirch Powder (Black Pepper Powder)
- 400 g Boneless Chicken Cubes
- 300 g Kaleji (Chicken Liver)
Equipment
blenderwooden skewersfrying pansmall bowlglass bowl
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