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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, arabic chicken kebabs with herbed potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Arabic Chicken Kebabs with Herbed Potatoes is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Arabic Chicken Kebabs with Herbed Potatoes is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to 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. Make ready Ingredients For the chicken kebab
  2. Make ready chicken legs or breasts
  3. Make ready chicken sausages
  4. Make ready greek yoghurt
  5. Make ready unsalted butter
  6. Take red chilli powder,
  7. Take paprika
  8. Get turmeric
  9. Prepare juice only
  10. Make ready chopped fresh ginger
  11. Get garlic
  12. Take seven spices powder
  13. Prepare 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. Get Oregano
  20. Get Cumin powder
  21. Take pepper
  22. Make ready Rock salt
  23. Prepare Olive oil
  24. Take curd
  25. Prepare garlic, crushed
  26. Take 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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