Arabic Chicken Kebabs with Herbed Potatoes
Arabic Chicken Kebabs with Herbed Potatoes

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, arabic chicken kebabs with herbed potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Arabic Chicken Kebabs with Herbed Potatoes is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Arabic Chicken Kebabs with Herbed Potatoes is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have arabic chicken kebabs with herbed potatoes using 26 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Arabic Chicken Kebabs with Herbed Potatoes:
  1. Make ready Ingredients For the chicken kebab
  2. Prepare chicken legs or breasts
  3. Make ready chicken sausages
  4. Take greek yoghurt
  5. Prepare unsalted butter
  6. Get red chilli powder,
  7. Take paprika
  8. Prepare turmeric
  9. Make ready juice only
  10. Get chopped fresh ginger
  11. Make ready garlic
  12. Get seven spices powder
  13. Take dried parsley
  14. Get olive oil
  15. Prepare salt and white pepper,
  16. Prepare Ingredients for ROAST POTATOES with CURD dip
  17. Take large potatoes
  18. Take Thyme
  19. Prepare Oregano
  20. Take Cumin powder
  21. Get pepper
  22. Prepare Rock salt
  23. Get Olive oil
  24. Take curd
  25. Get garlic, crushed
  26. Prepare chilli powder
Steps to make Arabic Chicken Kebabs with Herbed Potatoes:
  1. For the chicken kebabs, cut the chicken into cubes large enough to be skewered. Rub salt and pepper into the chicken and set aside.
  2. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred.
  3. Mix the chicken & sausage in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours.
  4. To cook the chicken, either preheat a grill pan to medium-high or prepare a barbecue. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade.
  5. Method for Roasted Potatoes and curd dip - Skin on Potatoes cut into long wedges, par boil them or microwave for 5 minutes.
  6. Rub on them the Herb Spice mixture (Thyme, Oregano, Cumin powder, Pepper, rock Salt, olive oil) and pan-roast them on medium flame. - - Dip: Hung curd, crushed garlic with salt and chilli powder

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