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

Hey everyone, it is John, 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’m gonna make it a bit unique. This will be really delicious.

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

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