Garlic Cilantro Chicken Kabobs

1.5 chicken breast, cut into kabob size pieces
1/2 tsp ginger, chopped
1/2 tsp garlic, chopped
1/2 tsp turmeric powder
Dash of paprika
1 green chilli
1/4 cup cilantro leaves, fresh

Skewer sticks

Wash and pat dry. Sprinkle some salt, paprika, turmeric and meat tenderizer. Meat Tenderizers are very salty so be careful when you add the salt. In a small food processor, combine the ginger, garlic, green chilli, and coriander leaves. Drizzle some olive oil and blend (either coarsely or to a fine paste).  Rub the mixture on the chicken pieces. Set aside in a fridge for 2 to 4 hours before grilling. 

Dip the skewer sticks in water for a while.  Thread the kabob pieces into the skewers. Preheat the grill to 400F.  Grill the skewers for about 8 to 10 minutes. Do not forget to turn the skewers so every side sits on the grill.  Remember that chicken breast cooks relatively faster than thighs or other meat and it continues to cook even after taken out of the grill.  When ready remove the kabobs and wrap them tightly in a foil. Let sit for a few minutes before serving. 

Note:
The time suggested is just a guide. Make sure you check the chicken pieces for doneness by: poking a fork in to see if the meat has turned white on the inside which suggests that its cooked or using a meat thermometer check if the internal food temperature is at 165F.

I added 1 tsp garlic and it was too strong. If you like the garlicky taste increase from 1/2 to 1 tsp.

Pudina Murg Kabob - Mint Chicken Kabobs

Ingredients:

1.5 chicken breast, cut into kabob size pieces
1/4 to 1/2 cup yogurt
1/4 tsp cardammom powder
Pinch of cinnamon powder
1/2 tsp turmeric powder
3/4 tsp red chilli powder (this is on the spicy side!)
1/2 tsp cumin powder
1/2 tsp mint powder
1/2 tsp fennel powder
1/2 tsp each of garlic and ginger paste
Meat tenderizer
Salt
Skewers

Hang the yogurt in a muslin cloth for few hours to remove all water from it.  Set aside in a bowl. Now combine the yogurt and all the remainder ingredients in a bowl. Beat well. Add the washed and patted dry chicken pieces to the mixture.  Coat really well.  Add some salt and meat tenderizer and mix well.  Let sit in a fridge for atleast 4 to 6 hours or overnight.

Pre heat the grill or oven to 400F. If using bamboo skewers, soak the skewers in water for a while. Thread the chicken through the skewers and grill them for 5 to 8 minutes. Alternatively you can check for doneness when the meat on the inside is white or if using a meat thermometer if the internal temperature reaches 165F. Wrap the chicken kabobs in a foil right away and let sit for a few minutes before serving.

Note: Meat tenderizers are very salty so use salt sparingly.

Four-cheese Chicken Kabob

Ingredients:

1 and half cup kabob shaped cut chicken pieces (chicken breast)

1/2 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/4 tsp coriander powder

1/8 tsp cardammom powder

1/2 tsp garlic powder

1/2 tsp ginger, finely chopped

2 tbsp sour cream

1 tsp Shaan Chicken Tikka Bbq masala, optional

3/4 cup of Mexican blend cheese, shredded

Dash of meat tenderizer

Some salt

Wash, rinse, and pat dry the chicken pieces. There should be absolutely no water left in them. In a bowl, start out by mushing the shredded cheese with your fingers. It should not be in a shredded form at this time. Now add all the leftover ingredients and some salt and mix well to form a paste. The meat tenderizers have salt in them, so be careful with your salt proportions!! Add the chicken pieces to this paste and let this marinate overnight or atleast for 4 to 6 hours.

The best would be to grill them on a skewer or you can bake them in an oven at 350F until done. Chicken breast cooks relatively fast so dont overcook it. I would say about 10 to 15 minutes should do the trick. But do the Fork Test. If you stick a fork into the chicken and shake it, the chicken should fall off, ie its cooked. Another test is to cut through a piece and it should not be pink in the inside.

Serve with mint chutney.