- 1 lb boneless, skinless chicken
- 1 tsp chaat masala
- 1 tbsp cornflour
- 1 tbsp garlic peeled and crushed
- 1 tbsp ginger minced
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1 tsp green chili finely chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 onion finely chopped
- 1/2 cup cilantro finely chopped
- 1 tsp salt
How to make Chicken Kebab
Note: Alternatively, the dough can be pressed into small balls and threaded onto skewers. Grill for 10 minutes.
The word ‘kebab’ is a derivation of the Persian word ‘Kabab’ which means ‘fry’. The word kebab has been mentioned in a Turkish script written in the year 1377. It is the oldest known reference to Kebabs in history. Kebabs are believed to have originated in Turkey where chunks of meat were skewed and grilled by soldiers on open fires!
There are several varieties of kebabs in the world like Seekh, Shami, Chpli, Doner, Tikka, Peshawari, Qeema, Kushbashi, and many more. No Turkish and Indian cookbook is complete without recipes on kebabs.