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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, arabic chicken kebabs with herbed potatoes. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Arabic Chicken Kebabs with Herbed Potatoes is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Arabic Chicken Kebabs with Herbed Potatoes is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. 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. Prepare 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. Take red chilli powder,
  7. Get paprika
  8. Prepare turmeric
  9. Get juice only
  10. Take chopped fresh ginger
  11. Take garlic
  12. Make ready seven spices powder
  13. Take dried parsley
  14. Make ready olive oil
  15. Get salt and white pepper,
  16. Get Ingredients for ROAST POTATOES with CURD dip
  17. Get large potatoes
  18. Make ready Thyme
  19. Prepare Oregano
  20. Make ready Cumin powder
  21. Get pepper
  22. Make ready Rock salt
  23. Take Olive oil
  24. Get curd
  25. Make ready garlic, crushed
  26. Make ready 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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