Introduction:
Join us in the heart of SRK Kebab’s kitchen as we unveil the artistry behind our renowned Chicken Kebab. Immerse yourself in the world of sizzling skewers and aromatic spices as we guide you through crafting this grilled masterpiece that defines the essence of SRK Kebab.
Ingredients:
- 500g boneless chicken, diced into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garam masala
- Salt to taste
- Juice of 1 lemon
- 2 tablespoons vegetable oil
- Skewers (wooden or metal)
Instructions:
- Create the Marinade: Combine yogurt, ginger-garlic paste, red chili powder, ground cumin, ground coriander, garam masala, salt, lemon juice, and vegetable oil in a bowl. This aromatic blend forms the soul of our Chicken Kebab.
- Marinate the Chicken: Coat the diced chicken pieces thoroughly with the marinade. For the authentic SRK Kebab experience, let it marinate for at least 2 hours or, for optimal flavor, marinate overnight.
- Preheat and Skewer: Preheat your grill or oven. Thread the marinated chicken onto skewers, creating a visual and aromatic feast that promises a burst of flavors in every bite.
- Grill to Excellence: Grill the skewers, turning them occasionally, until the chicken is fully cooked and exhibits a beautiful char. This process takes approximately 15-20 minutes, ensuring that each piece is a tender, smoky delight.
- Presentation and Enjoyment: Serve your Chicken Kebab with finesse, accompanied by your favorite dipping sauces and sides. Elevate your dining experience by relishing the irresistible flavors of SRK Kebab in the comfort of your home.
Conclusion:
SRK Kebab’s Chicken Kebab recipe invites you to recreate the magic of our kitchen. With each skewer, you embark on a journey through the authentic flavors and techniques that define SRK Kebab’s commitment to culinary excellence. Fire up your grill, embrace the sizzle, and savor the essence of our signature Chicken Kebab.