Ingredients with Measurements:
- 500g boneless chicken, cut into small cubes
- 1/2 cup yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala powder
- 1 tablespoon lemon juice
- Salt to taste
- 1/4 cup gram flour (besan)
- 2 tablespoons oil
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
Special Equipment Needed:
- Skewers
- Grill or oven
Step-by-Step Instructions:
1. In a large bowl, mix together the yogurt, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, lemon juice, and salt.
2. Add the chicken cubes to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to 180°C.
4. Add the gram flour, oil, coriander leaves, and mint leaves to the marinated chicken and mix well.
5. Thread the chicken cubes onto skewers.
6. Grill or bake the kebabs for 10-12 minutes, turning occasionally, until cooked through and slightly charred.
7. Serve hot with mint chutney and lemon wedges.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or oven preheated to 180°C.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 270
Fat: 10g
Protein: 30g
Carbohydrates: 12g
Fiber: 2g
Sugar: 2g
Sodium: 350mg
Substitutions for ingredients:
- Chicken can be substituted with lamb, beef, or paneer.
- Gram flour can be substituted with corn flour or rice flour.
Variations:
- Add chopped onions and bell peppers to the marinade for a more colorful kebab.
- Use different spices like turmeric, paprika, or cinnamon for a different flavor profile.
- Add a tablespoon of tomato paste to the marinade for a tangy taste.
Tips and Tricks:
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning.
- Use a meat thermometer to ensure that the chicken is cooked through.
- If using an oven, place the skewers on a baking sheet lined with parchment paper to prevent sticking.
Storage Instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the kebabs in a preheated oven at 180°C for 5-7 minutes or until heated through.
Presentation Ideas:
Arrange the kebabs on a platter and garnish with chopped coriander leaves and lemon wedges.
Garnishes:
- Chopped coriander leaves
- Lemon wedges
Pairings:
- Mint chutney
- Raita
- Naan bread
Suggested Side Dishes:
- Vegetable pulao
- Cucumber salad
- Roasted vegetables
Troubleshooting Advice:
- If the kebabs are sticking to the grill or oven, brush them with oil before cooking.
- If the kebabs are dry, marinate them for longer or add a tablespoon of oil to the marinade.
Food Safety Advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook the chicken to an internal temperature of 75°C to ensure that it is safe to eat.
Food History:
Lahori kebab is a popular Pakistani dish that originated in the city of Lahore. It is made with marinated meat that is grilled or baked on skewers.
Flavor Profiles:
The chicken Lahori kebab is spicy, tangy, and flavorful with a hint of mint and coriander.
Serving Suggestions:
Serve the chicken Lahori kebab as an appetizer or main course with mint chutney, raita, and naan bread.
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Region: Pakistani