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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, arabic chicken kebabs with herbed potatoes. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Arabic Chicken Kebabs with Herbed Potatoes is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Arabic Chicken Kebabs with Herbed Potatoes is something which I’ve loved my whole life.

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

The ingredients needed to make Arabic Chicken Kebabs with Herbed Potatoes:
  1. Prepare Ingredients For the chicken kebab
  2. Make ready 500 g boneless chicken legs or breasts
  3. Prepare 5 chicken sausages
  4. Get 150 g greek yoghurt
  5. Get 50 g unsalted butter
  6. Make ready ½ tsp red chilli powder,
  7. Make ready ½ tsp paprika
  8. Take ¼ tsp turmeric
  9. Get 2 lemon juice only
  10. Take 1 tbsp chopped fresh ginger
  11. Make ready 2 tbsp garlic
  12. Get 1 tsp seven spices powder
  13. Get 1 tbsp dried parsley
  14. Get 50 ml olive oil
  15. Take to taste salt and white pepper,
  16. Make ready Ingredients for ROAST POTATOES with CURD dip
  17. Make ready 2 large potatoes
  18. Take 1 tsp Thyme
  19. Take 1 tsp Oregano
  20. Get 1 tsp Cumin powder
  21. Get 1 tbsp pepper
  22. Make ready as needed Rock salt
  23. Prepare as needed Olive oil
  24. Prepare 1 cup curd
  25. Get 3 garlic, crushed
  26. Make ready 1/2 tsp 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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