Oriental Chicken Kebabs
Add our fusion kebabs recipes to your menu today. Using Knorr chicken seasoning powder and yoghurt to ensure a juicy, mouth-watering dish.
Ingredients
The Kebabs:
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Chicken thighs, skinless, boneless, cut into 2-inch pieces 1.5 kg
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Vegetable oil 50.0 ml
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Yogurt, plain 300.0 g
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Garlic paste 30.0 g
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Tomato Paste 100.0 g
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Curry leaves, ground 20.0 g
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Red chilli, powder 10.0 g
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Black pepper, cracked 10.0 g
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Cinnamon powder 10.0 g
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Cardamom, ground 3.0 g
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Onions, cut into large chunks 200.0 g
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Capsicums, cut into large chunks 100.0 g
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Bell pepper, red, cut into large chunks 200.0 g
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Coriander leaves, coarsely chopped 50.0 g
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Skewers, wooden 20.0 pc
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Preparation
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The Kebabs:
- Soak wooden skewers for 30 minutes before skewering.
- Whisk together the Knorr Chicken Seasoning Powder, oil, Knorr Lime Seasoning Powder, yoghurt, garlic, pepper, tomato paste, curry leaves, chilli, cinnamon, and cardamom in a large bowl.
- Add the chicken and toss to coat; transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil.
- Thread the chicken, onions, capsicums and pepper onto skewers.
- Cook on a preheated grill until the chicken is golden and no longer pink in the centre, about a few minutes each side.
- Sprinkle the parsley over the skewers.
