Chicken Reshmi Kebab (Melt in your mouth and delicious)
THE BEST JUICY DELICIOUS CHICKEN KEBAB (RESHMI KEBAB)
Chicken marinated in herbs and cheese (South Asia)
This is my adaptation of a very popular chicken kebab from South Asia, mainly from Eastern India and Bangladesh. Roadside vendors can be seen grilling these kebabs over a charcoal fire, but they are also served at high end restaurants.
This is a quick dish that can be prepared in 10 minutes, followed by 30 minutes of marinating and then grilling.
The exotic taste and flavor of the kebab comes from the fresh cilantro, mint and lemon juice, while the creamy and melt-in-your mouth texture comes from the grated cheese and milk powder.
Try this once and I promise you will be making this over and over again.
No grill, no problem, cook in the oven at 400* F for 15 minutes, turning every 5 minutes, or in a frying pan with a little oil.
Serve with naan, raita and a salad.
Works well as an appetizer or entree.
Ingredients:
1 lb Chicken breast – boneless and skinless, cut into 2-3“ cubes
For marinade:
½ cup fresh cilantro, stem and leaves
¼ cup fresh mint leaves
1 green chili (Thai chili works best)
Juice of ½ a lemon
½ tsp kosher salt
½ tsp kasuri methi (dried fenugreek leaves) (optional)
1 tsp grated ginger
1 tsp chopped garlic
Blend the above to a coarse paste in a blender
½ cup Greek style yogurt
1 tsp kosher salt
1 tsp oil (mustard oil is preferred, but any oil will work)
½ cup shredded Parmesan cheese
1 tbsp milk powder
½ tsp brown sugar
Method:
Cut the chicken in to 2-3” pieces and place in a mixing bowl
Make the paste in the blender
Add the paste and mix
Add the yogurt and mix again to coat thoroughly..
Add the salt and oil and mix again.
In a separate small bowl mix the grated cheese with the milk powder and brown sugar
Add to the chicken and mix well.
Let sit for 30-60 minutes.
Grilling:
Turn on the gas grill (or light up a charcoal grill)
[I like to use a simple device to place the skewers about 1” off the grill (you can buy something like this (see picture) or use 2 metal tubes). If the skewers sit directly on the grill grate, the chances of sticking because of the cheese coating is very high.]
Thread the chicken onto skewers (5-6 pieces to each skewer).
Once the grill is hot – 400* F, place the skewers and cook.
Turn every 5 minutes, till the chicken is well done (internal temperature 170-180*F) and slightly charred on the outside. (15-20 minutes)
Serve warm.