This type of chicken kebabs can only be found in an Afghan restaurant. In fact, I have to try her for the first time and have been in love with her since then That I experimented with the ingredients to achieve the exact taste that is so appealing to your taste buds, and this is what I can get closest after after 3 or 4 attempts. Infounded with a subtle touch of cardamom & saffron taste. These kebabs are seasoned with turmeric, coriander, black pepper, some garlic paste and a few small green chilli peppers for a small sting. They can be grilled by the grill or under a broiler until they are finished, not over so that they are soft and damp inside when they bite them. They go so well with Naan or rice. You can also roll them in a chapati (flatbread) with some spices and enjoy them for lunch. So tasty!
Ingredients:
1 LB chicken breast
1 middle onion
2 small green chili peppers
1/2 cup of coriander
1 teaspoon of black pepper
1/2 TL TSP turmeric
1 TL coriander powder
6 green cardamomas
1 TL ginger garlic paste
1 tablespoon of vegetable oil
1 egg yolk
A pinch of saffron
Salt to taste
Instructions:
1. Clean, wash and dry the chicken breast in cubes and towel.
2. Fine chopping onions, green chili peppers and coriander.
3. Mix all the ingredients with the chicken sausages except the egg yolk and oil. Keep them together in a meat mill.
4. Remove in a bowl and then add the egg yolk and 1 tbsp to chicken mincing meat and mix well.
5. Now make the golf ball size of the kebab minced meat and put them aside. Oil the flat metal skewers and take a kebab in one hand with damp hands and put the flat metal skewer with the other to change the kebab around the spit and form evenly and shape it to your desired length like a sausage. Wet your hands on as you shape them. Otherwise, the minced meat is liable to its hands and becomes unmanageable.
6. As soon as you are finished to shape all, tinker them with oil. Place it gently on a biscuit sheet covered with a sheet foil with a wire lock or a grill grid.
7. Grill them under the oven broiler on each side for 3-4 minutes until they are finished. If you turn it around to grill on the other side, make it again with oil. The kebabs should not be over. They taste delicious when they are damp but cooked.
8. Let them rest for 2 minutes, carefully push them out with oven gloves as they are still hot.
9. Enjoy with Naan or Roti, Salad and Chutney.
Recipe
Chicken Shammi Kebabs Afghan dyle!
Ingredients
- 1 LB Chicken breast
- 1 medium onion
- 2 Small green chili peppers
- 1/2 cup coriander
- 1 TSP black pepper
- 1/2 TSP turmeric
- 1 TSP Coriander powder
- 6 Green cardamoms
- 1 TSP Ginger garlic paste
- 1 TBS Vegetable oil
- 1 egg yolk
- A pinch of saffron
- Salt to taste
Instructions
-
Clean, wash and dry the chicken breast in cubes and towel.
-
Fine onion, green chilli peppers and coriander chop.
-
Mix all the ingredients with the chicken sausages except the egg yolk and oil. Keep them together in a meat mill.
-
Remove in a bowl and then add the egg yolk and 1 tbsp to the chicken minced meat and mix well.
-
Now make golf ball size of the kebab minced meat and put them aside. Oil the flat metal skewers and take a kebab in one hand with damp hands and put the flat metal skewer with the other to change the kebab around the spit and form evenly and shape it to your desired length like a sausage. Wet your hands on as you shape them. Otherwise, the minced meat is liable to its hands and becomes unmanageable.
-
As soon as you are done to shape all, tinker them with oil. Place it gently on a biscuit sheet covered with a sheet foil with a wire lock or a grill grid.
-
Grill them under the oven glasses on each side for 3-4 minutes until they are finished. If you turn it around to grill on the other side, make it again with oil. The kebabs should not be over. They taste delicious when they are damp but cooked.
-
Let them rest for 2 minutes, carefully push them out with oven gloves as they are still hot.
-
Enjoy with Naan or Roti, salad and chutney.
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