Wednesday, July 13, 2011
Sabzavotli tovuq kabob (Chicken kabobs with vegetables)
This kind of "kabob" is made in ordinary gas oven. Use fresh poultry and vegetables and don't skip marinating part. These "kabob"s are so juicy, tender and finger licking delicious, that now on you will be making them all the time.
3-4 chicken breasts
2 tomatoes, quartered
1 big capsicum
2 onions, peeled and quartered
1 tbsp of cumin seeds
1 tbsp of mashed coriander seeds
1 tsp of fresh ground pepper
Salt to taste
1 tsp of chili powder
2-3 cloves of garlic, mashed
200 grams of "suzma" or drained yogurt
2-3 tbsp of lemon juice
Prepare all of the spices, lemon juice and drained yogurt and mix well.
Cut out all needed vegetables:
Cut breast in medium chunks and finely rub them with paper towel, just to get rid of excess moisture:
Mix vegetables and breast with yogurt/spice mixture and put in fridge for 2-3 hours:
Soak wooden skewers in water for 20 min, as they tend to burn in oven:
Now, prepare "kabob"s, pinching vegetables and chicken breast by turn:
Finely brush meat and vegetables with oil and cook in preheated oven for about 20 min. After 20 min, take them out and turn, again finely brush the other side with oil and cook for 20 min more (cooking time varies due to the oven, but cater to the color, if it is lightly browned, then it's ready).
One more tip: don't allow "kabob"s touch the bottom of the dish, where you cook them, if you don't have the right dish, then shape two thick logs out of foil and place them on the sides of big pan or tray/salver and place "kabob"s over them.
Don't overcook, it will make "kabob"s dry!
Enjoy your yummy, juicy treat!