SPICY CHICKEN KEBABS

Ingredients

1Kg chicken breasts, skin and boneless 12 to 15 pickling onions, peeled and halved 12 dried Turkish apricots 1 large onion, halved and sliced 2 Tbsp fresh ginger, grated 3 garlic cloves, finely chopped 2 Tbsp curry powder 2 tsp black mustard seeds (alternatively, use yellow mustard seeds) 2 pods cardamom, crushed 1 tsp garam masala 1 Tbsp coriander seeds, toasted and crushed 1 tsp fennel seeds, crushed 2 tsp turmeric, ground 2 tsp white sugar 50 ml cold water 100ml vinegar 1 tsp pepper salt 3 Tbsp vegetable oil

Cooking Instructions

Crush all of the dry seeds with a pestle and mortar. Heat the oil in a skillet and add the dry seeds. Fry the seeds for a few seconds just to release all the volatile oils and then add the onion, ginger, garlic, curry and garam masala. Fry the onions until they are soft. Add the water, vinegar and sugar and let the marinade cook for about 3 to 4 minutes. Taste and season accordingly. What you want is a sweet, tangy, spicy marinade. Let the marinade cool down completely. Cut the chicken into bite size pieces and as soon as the marinade has cooled down, add the chicken, pickling onions and apricots to the marinade. Use a plastic or earthenware bowl for this. Keep refrigerated for at least a couple of ours…overnight is best. If you are using wooden skewers to assemble the kebabs, soak them in water overnight to prevent them from burning. When you're ready to grill the kebabs, skewer the chicken onto the skewers with pieces of onion and apricots in between. Grill and serve immediately.

#spicy #chicken #kebabs