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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, arabic chicken kebabs with herbed potatoes. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Arabic Chicken Kebabs with Herbed Potatoes is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Arabic Chicken Kebabs with Herbed Potatoes is something that I’ve loved my whole life.

To get started with this particular 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 cook it.

The ingredients needed to make Arabic Chicken Kebabs with Herbed Potatoes:
  1. Take Ingredients For the chicken kebab
  2. Make ready chicken legs or breasts
  3. Take chicken sausages
  4. Make ready greek yoghurt
  5. Make ready unsalted butter
  6. Take red chilli powder,
  7. Get paprika
  8. Make ready turmeric
  9. Make ready juice only
  10. Make ready chopped fresh ginger
  11. Take garlic
  12. Take seven spices powder
  13. Get dried parsley
  14. Take olive oil
  15. Take salt and white pepper,
  16. Get Ingredients for ROAST POTATOES with CURD dip
  17. Prepare large potatoes
  18. Take Thyme
  19. Get Oregano
  20. Make ready Cumin powder
  21. Get pepper
  22. Make ready Rock salt
  23. Make ready Olive oil
  24. Prepare curd
  25. Prepare garlic, crushed
  26. Get chilli powder
Instructions 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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