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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, arabic chicken kebabs with herbed potatoes. One of my favorites food recipes. This time, I will 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 current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Arabic Chicken Kebabs with Herbed Potatoes is something which I have loved my whole life.

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