Wednesday, May 26, 2010

Chicken Kebabs with Mustard & Roast Tomato

Servings: 4

  • Chicken breast fillet - 1 kg( 2lb), cut into 1 inch thick, long strips
  • Small red onions or shallots - 2-3 per person
  • Roma tomatoes - 4, cut in half
  • Salt & pepper
  • Olive oil for grilling
  • Wooden skewers

  • Marinade:
  • Jarred roasted tomato - 4-5 pcs, or 2 tbsp paste
  • Dijon mustard - 1 tbsp
  • Garlic cloves - 3-4
  • Green chili- 3-4 ( or depending on heat preference)
  • Salt & pepper - to taste
  • Olive oil - 1 tbsp
  • 1. In a mortar and pestle (or a grinder), mash in all the ingredients for the marinade except the olive oil.
  • 2. Cut the skinless, boneless chicken breast fillets into 1 inch thick long strips. Marinate the chicken strips in the mixture for 2 hours or overnight.
  • 3. When ready to grill, mix in the olive oil in the chicken strips. Thread the chicken strips onto the skewers. The recipe yields about 10 skewers/kebabs.
  • 4. Heat up your griddle on high heat. Once smoking hot, brush the griddle with a little bit of olive oil and lay the chicken kebabs onto the grill. Grill the chicken kebabs for about 3-4 min on each side, until cooked through and charred a bit. DO NOT cook the chicken for too long or press it down with your spatula as that will make the chicken loose its internal juices and make it really dry and hard.
  • 5. Once the chicken kebabs are grilled. Toss the veggies with a bit of olive oil, salt and pepper. Grill the veggies till they are a bit charred.
  • 6. Serve with grilled naan or pita bread.

1 comment:

  1. I read most of your recipes. Its difficult to control mouth !

    I think I need to go Australia only for your dishes. Will you invite me for a dinner?