Chicken Kebabs

  • Servings: 6-8

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  • Basmati Rice or Govindobhog Rice
  • 2 pounds boneless chicken legs or breasts, well trimmed
  • 1 cup plain yogurt
  • 1 tablespoon minced garlic
  • 1/8 teaspoon saffron threads, crushed and dissolved in 2 tablespoons water (optional)
  • 1 tablespoon crushed dried mint
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt

How to make this recipe

  1. Cut the chicken into 1-inch pieces. Combine all the remaining ingredients in a bowl. Add the chicken and stir to coat. Cover and refrigerate for 3 to 24 hours.

  2. Light a charcoal grill or preheat the broiler. Loosely thread the chicken on metal skewers. Grill or broil the chicken 5 to 6 inches from the heat for about 10 minutes, turning the skewers as necessary for even cooking. Serve hot or at room temperature, with Chelo or plain rice.

Contributed By Published January 1997

477616 recipes/chicken-kebabs 2013-12-06T23:17:00+00:00 Jeffrey Alford, Naomi Duguid spring|summer|grilling-barbecuing|barbecue-cookout|middle-eastern|6|8 january-1997,jeffrey alford,naomi duguid,chicken kebab,saffron chicken,middle eastern chicken recipe recipes,chicken-kebabs 477616

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