Friday, September 02, 2005

Chicken Boti Kebabs (Murgh Boti)

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Everyone really likes these. The only problem is you need to start early to marinate them. I like to start it the night and have them in the fridge ready. The recipe has a modern touch with ketchup. I use my George Forman Grill with these since they are boneless.


Chicken Boti Kebabs (Murgh Boti)

poultry

11/2 lbs chicken breast; boned and skinned
1 teaspoon Salt
2 tablespoon lemon juice
1 tablespoon ginger; peeled and finely grated
2 cloves garlic; crushed
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon cayenne pepper
6 tablespoon ketchup
black pepper
1/4 teaspoon ground turmeric
3 tablespoon oil

Put chicken in bowl. Add the salt and lemon juice and rub in. Prod the
chicken pieces lightly with the tip of a knife and rub the seasonings in
again. Set aside for 20 minutes. Then add the ginger, garlic, cumin.
paprika, cayenne, ketchup, lots of black pepper and the turmeric. Mix will,
cover and refrigerate for 6 to 8 hours.

Preheat broiler. Thread the meat onto skewers. Brush with oil and balance
the skewers on the rim of a shallow baking tray. Broil for 6 minutes on
each side for until lightly browned and cooked through.

Contributor: Bar"B"Q Tonight, Karachi , Pakistan

Yield: 4 servings

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** Exported from Now You're Cooking! v5.14 **

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