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Tandoori Chicken Naan Kebab - kebab recipes

kebab recipes


Kebabs are a great way to enjoy delicious food without having to worry about calories or fat content. Kebabs are traditionally cooked over charcoal or wood fire, but they can be prepared using gas grills, electric griddles, and even ovens. There are many different types of kebabs, including chicken, beef, lamb, fish, vegetables, and fruits. You can make them with any type of meat, poultry, seafood, or vegetarian ingredients.

Chicken kebabs are a popular choice among people who want to eat healthily and stay fit. These kebabs are low in fat and high in protein. They are also easy to prepare and cook. Here's how to make them.

Tandoori Chicken Naan Kebab recipes

Yield: 4 servings
Total: 5 hr
Active: 55 min

Ingredients Tandoori Chicken Naan Kebab

  • 1 3/4 pounds of boneless, skinless chicken thighs
  • 1 1/2 cups of yogurt
  • 2 tablespoons of lemon juice
  • 5 1/2 tablespoons olive oil
  • 1 1/2 tablespoons of garlic paste
  • 2 tablespoons of garam masala
  • 1 tablespoon of ginger paste
  • 1 tablespoon ground, dried fenugreek leaves
  • 1/2 teaspoon food color orange
  • 4 pieces of naan
  • 2 Roma tomatoes, diced
  • 1 teaspoon ghee (clarified butter) or olive oil
  • 1/4 red onion, diced
  • 1 cucumber, diced
  • 2 tablespoons of yogurt
  • 1 teaspoon cilantro, finely chopped
  • 4 Tbsp. mint chutney
  • 4 teaspoons of tamarind chutney

Directions for kebab recipes

For the marinade:

In a large bowl, combine olive oil, curd, garam masala, garlic paste, lemon juice, fenugreek leaves, food color, and ginger paste and mix well. Put the chicken in a bowl and coat it well in this mixture, The color should be even, and the fenugreek leaves should be evenly scattered. Cover and refrigerate for 4 to 5 hours.

For the kebabs recipes

Preheat a charcoal grill or tandoor oven to medium heat. Thread the marinated chicken on the metal skewers and cook for about 15 to 20 minutes, until the chicken is completely tender and the juices run clear.

After removing the skewers from the oven, hang them for 3 or 2 minutes to allow any excess moisture to drain Place the chicken on a board and cut it into bite-sized pieces.

To assemble: Heat the naan and brush it with a little melted butter or some ghee. Arrange the chicken pieces lengthwise on each naan. Sprinkle the cucumber, tomatoes, cilantro, and red onion over the chicken. Top with mint chutney, yogurt, and tamarind, and serve.