Lebanese chicken kebab
I saw this recipe at my dear Ruxy's and I really liked it. I'm a big fan of chicken breast, but I like it to be cooked with taste, not to be dry and bland. As this recipe caught my eye, I quickly put it into practice. I served the dish with hot sticks, tomato slices and cucumber. Great, great goodness came out!
- 1 large boned chicken breast
- 5 tablespoons natural yogurt
- 1 tablespoon sweet ketchup
- 1 teaspoon paprika
- 1 teaspoon grated garlic powder
- 1 teaspoon grated spice garam masala
- 1 teaspoon grated dried oregano
- 3-4 tablespoons lemon juice
- 2-3 tablespoons olive oil
- skewer sticks
Preparation time: less than 60 minutes
RECIPE PREPARATION Lebanese Chicken Kebab:
We wash the chicken breast and wipe it with some napkins.
We cut it into suitable pieces.
In a bowl, mix the yogurt, ketchup, olive oil, lemon juice.
Add the rest of the spices listed above, incorporate them well.
Put the chicken pieces all over this mixture, turn them well.
Cover the bowl with cling film and refrigerate the meat overnight, or at least for 1-2 hours.
We keep the skewer sticks in cold water for half an hour, before assembling the kebab.
We take the meat out of the fridge, we put the pieces on the skewer sticks.
Grease a grill pan with a little oil and heat it.
When it is hot, we put the chicken kebab and adjust the fire properly.
We brown them on all sides, then take them out on a plate.
Serve hot, with a sauce, a salad or whatever you like.
Out of this amount I got 6 pieces.
Enjoy your meal!