27 December 2006

Afghan Kebabs

We had kebabs/shashlyk for dinner on Christmas Eve and they've never turned out so good. We used Montreal Steak Seasoning (recipes here or here)and another marinade on the beef, but it's the chicken kebabs that were especially good. So here's my recipe based on one from Flatbreads & Flavors.

2 pounds chicken, cut into 1-inch pieces
1 cup plain yogurt
1 T minced garlic
1/2 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1/2 c mint leaves, minced (use kitchen shears)

Combine everything (adding the chicken last) and refrigerate at least 3 hours. Thread onto skewers and cook in whatever manner is handy for you. I broil them on high, about 5 inches from the broiler element, for 7-10 minutes.

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