Turkish Chicken Seekh Kabab

Ingredients

Portions    10

Coriander Yoghurt Dip:

• Yogurt 400 g

• Best Foods Real (4x4L) 400 g

• Fresh Coriander, chopped 100 g

• Knorr Chicken Stock Powder (6x1Kg) 10 g

• Garlic, paste 5 g

• Ginger, paste 10 g

Marinade and Chicken Skewers:

• Rafhan Corn Oil 16 L 100 ml

• Yogurt 400 g

• Paprika, powder 20 g

• Cumin, powder 10 g

• Knorr Chicken Stock Powder (6x1Kg) 20 g

• Cinnamon powder 10 g

• Knorr Tomato Puree 12 x 900g 200 g

• Green chili, finely chopped 50 g

• Knorr Lime Seasoning Powder (12x400g) 30 g

• Chicken thighs, deboned 2 kg

• Onion, cubes 250 g

• Capsicum, cubes 250 g

• Skewers, flat steel 10 pc

Garnish:

• Lemon wedges 10 pc

• Chili, grilled 30 pc

• Naan, bread 20 pc

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Preparation

1. Coriander Yoghurt Dip:

   • Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.

2. Marinade and Chicken Skewers:

   • Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.

   • Marinade the chicken for 12 hours before skewering along with vegetables.

   • Grill on high heat over charcoal for about 8 minutes turning constantly.

3. Garnish:

   • Grill off the chili’s close to the end and serve with yoghurt dip, naan bread and lemon wedges.