Episode 140| Chicken Reshmi Kebab | Ramadhan Series|

Cut chicken breast into bite-sized pieces and place in a bowl.

Blend yogurt, ginger, garlic, green chili, lemon juice, coriander powder, cumin powder, garam masala, salt, and black pepper to form a marinade.

Pour the marinade over the chicken pieces and mix well to coat evenly.

Cover the bowl and refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Soak skewers in water for 30 minutes if using wooden skewers.

Thread marinated chicken pieces onto the skewers, leaving some space between each piece.

Brush the skewers with melted butter before grilling.

Grill the kebabs for 15-20 minutes, turning occasionally, until cooked through and slightly charred.

Remove from the grill and let rest for a few minutes.

Garnish with fresh cilantro before serving.

Serve with lemon wedges and mint chutney.

Equipment Needed

Dietary

Allergens