I got this recipe from youtube, vahrehvah.com. The recipe included meat tenderizer and heavy cream which I didn't have and I cooked the kababs without them. I noticed that the kababs were burning when I initially had the temperature of the oven at 450, so I dialed it down. I think my problem was too much moisture with the marinade. I tried to leave the marinade on some chicken pieces, thinking it would taste good but it tends to burn sooner than the chicken is cooked or browned. So it is just better to shake it off before putting it in the oven. Mine were slightly overdone on one side because of that. They were pretty good and I think if I had used the meat tenderizer, they would have been even better and more evenly cooked. I was also very careless when cutting chicken cubes, with all of them in various sizes and shapes.
Note to self: Pay more attention next time, if you want to put up the pictures!
Ingredients:
Boneless, skinless, chicken breasts - 1 lb
Salt - to season
Pepper - to season
Ginger-garlic paste - 2 tsp
Mozarella cheese - 1/2 cup
All purpose flour - 2 tbsp
Green chilies, finely chopped - 2-3
Cilantro, finely chopped - 1/4 cup
Yogurt -1/4 cup
Preparation:
- Cut the chicken into medium sized cubes. Pat them with paper towels to make them dry and remove any excess moisture.
- Add salt and pepper. Squeeze the water out of ginger-garlic paste and mix it with the chicken cubes. Let sit for about an hour in the fridge.
- Prepare the marinade. Crumble the mozarella cheese, mix and roll it as though making a dough out of it. Add yogurt and all purpose flour. Season with a pinch of salt. Add green chilies and cilantro.
- Add the chicken cubes to the marinade and mix thoroughly. Let sit for a couple of hours in the fridge. Soak the bamboo skewers for 3o minutes
- Preheat oven to 400F. Thread the chicken cubes onto the skewers after removing any excess marinade dripping from them. Broil for about 20-30 minutes checking frequently after the first 20 minutes. Rotate the skewers mid way.
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