Chicken is favourite meat on my dinner table specially when it is boneless chunks. I love to cook with these due to the versatile nature they have. I use them in curries, bbq, rice, stir fries etc. These kababs are very quick to make and packed with flavour. I used a griddle to fry them but use a bbq or oven by all means. I make some garlic rice but feel free to serve with anything of your choice.
Chicken breast 2 lbs cut into cubes
Red bell pepper 1 cup chopped
Garlic 2 cloves
Cumin powder 1 tsp
Red chilies 2-4
Lemon juice 1/4 cup
Olive oil 1/4 cup
Salt 1 tsp
Black pepper 1/2 tsp
Put everything in a blender except chicken and make a thick paste.
Add chicken pieces to it and marinate for at least 30 minutes or upto 24 hours.
Put the chicken on skewers and fry on medium flame until chicken is all cooked. Cooking time varies according to the size of the pieces, I had 1 1/2 inch cubes so they took 4-5 minutes each side. You can bbq them on charcoal grill as well. For bbqing, baste the marinate on the pieces half way through.
Basmati Rice 2 cups
Garlic 1 head
Oil 3 tbsp
Salt 1 1/4 tsp
Tomato 1 medium chopped
Water/chicken stock 3 1/2 cups
Wash rice well till water runs clear. Let soak for half and hour.
Put garlic cloves, tomato, salt and oil in the pot. Add 1- 1 1/2 cups of water and let cook until garlic is tender.
Increase the flame and dry up all the moisture until oil starts separating from the garlic.
Add water/chicken stock and bring to a boil.
Add rice and stir once immediately. When water starts bubbling, lower the heat to minimum and put the lid on. Let rice cook for 12-15 minutes until all the moisture is dry and rice looks done.
Open the lid and fluff the rice using a fork.
You can marinate and keep them in the freezer for later use.