Friday, September 16, 2005

"Tangri" or Chicken Drumsticks Kebabs (Tangri Kabab)

These are very easy to make and is a great picnic food. I will most likely make these next week.

Tangri Kabab

Makes 6

6 small or medium drumsticks ( about 1 1/2 pounds) skinned
3/4 teaspoon salt
1 Tablespoon lemon juice
4 Tablespoons plain yogurt
1 Tablespoon peeled and finely grated ginger
1 clove garlic, crushed
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Freshly ground pepper
3 to 4 tablespoons corn of peanut oil, melted ghee or melted butter
1/2 teaspoon bright red papika

Using a sharp knife, make two deep slits on each of th eflatter sides of th edrumsticks, making sure that you go all th eway to the bone, then lay them side by side on a plate. Sprinkle both sides with salt and lemon juice, rubbing them in well. Set aside for 20 to 30 minutes.

Combine the yogurt, ginger, garlic, cayenne, cumin and lots of black pepper in a bowl. Add any accumulated juices from the chicken. Rub this marinade over the chicken , makeing sure to go deep into th eslits. Cover and refrigerate for 8 to 24 hours.

Preheat oven to its hightest temperture. Set a shelf in the top third of the oven.

Brush the chicken legs all over with oil and place on a perforated broil pan that allows the juices to fall through.

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