GF
NF
Green Masala Chicken Kebabs
Chicken pairs beautifully with the flavors of bright green herbs — so as to maintain the deep green color be careful not overcook the chicken. Leftover are great in a salad or sandwich.
Chicken pairs beautifully with the flavors of bright green herbs — so as to maintain the deep green color be careful not overcook the chicken. Leftover are great in a salad or sandwich.
Cook Time
30 Minutes
Serves
4
Directions
Step 1
Preheat the oven to 350°F. In a small food processor, combine the cilantro, serrano chile, green onion, garlic, 1 teaspoon salt, and yogurt and mix until the mixture is a coarse paste. Set aside into a bowl and pour the olive oil on top.
Step 2
In a large bowl, combine the chicken, zucchini, red onion, half cup of the green masala, 1 teaspoon salt, and olive oil. Marinate for an hour or overnight.
Step 3
Skewer the chicken alternating with the zucchini and red onion tightly packed against each other. Lay the kebabs on a baking sheet.
Step 4
Place them in the oven for 7 to 8 minutes or until they are done.
Step 5
After taking the kebabs out of the oven, let them rest for 5 minutes before serving.
Notes & Variations
- The green masala can be made 1 to 2 days ahead. Just be sure to cover the top with olive oil so it does not oxidize, this will alter the bright green color.
- Replace the chicken with mushrooms (button or crimini skewers work the best) or use zucchini entirely.
Ingredients
2 bunches cilantro, bottom 2 to 3 inches discarded
1 serrano chile
2 to 3 green onions stalks
4 to 6 garlic cloves
2 teaspoon sea salt, divided
2 to 3 tablespoons plain whole-milk yogurt
1/4 cup olive oil
1 1/4 pounds chicken breast, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 red onion, peeled, cut into 1-inch sections
2 to 3 tablespoons olive oil
8 to 10 long wooden skewers, soaked for 10 minutes
Step 1
Preheat the oven to 350°F. In a small food processor, combine the cilantro, serrano chile, green onion, garlic, 1 teaspoon salt, and yogurt and mix until the mixture is a coarse paste. Set aside into a bowl and pour the olive oil on top.
Step 2
In a large bowl, combine the chicken, zucchini, red onion, half cup of the green masala, 1 teaspoon salt, and olive oil. Marinate for an hour or overnight.
Step 3
Skewer the chicken alternating with the zucchini and red onion tightly packed against each other. Lay the kebabs on a baking sheet.
Step 4
Place them in the oven for 7 to 8 minutes or until they are done.
Step 5
After taking the kebabs out of the oven, let them rest for 5 minutes before serving.
2 bunches cilantro, bottom 2 to 3 inches discarded
1 serrano chile
2 to 3 green onions stalks
4 to 6 garlic cloves
2 teaspoon sea salt, divided
2 to 3 tablespoons plain whole-milk yogurt
1/4 cup olive oil
1 1/4 pounds chicken breast, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 red onion, peeled, cut into 1-inch sections
2 to 3 tablespoons olive oil
8 to 10 long wooden skewers, soaked for 10 minutes
Notes & Variations
- The green masala can be made 1 to 2 days ahead. Just be sure to cover the top with olive oil so it does not oxidize, this will alter the bright green color.
- Replace the chicken with mushrooms (button or crimini skewers work the best) or use zucchini entirely.
Tags:
GF
NF
Tags:
GF
NF
We Love Our Kebabs!
The modern-day kebab, even though it may have originated in the Middle East, has a long history in India. Even today, in neighborhoods, street vendors will grill kebabs on small coal-burning grills.
KEBAB CRAZE
