Chicken Boti Kabab
How to make easy Chicken Boti Kabab. This Pakistani recipe features chicken marinated in spiced yogurt and grilled on a barbecue.
Servings: 4
Calories: 386kcal
Equipment
- measuring cups
- measuring spoons
- mixing bowl
- Kebab Skewers
- Skillet
Ingredients
- 1 1/2 lb Skinless Boneless Chicken Thighs sliced into 2 inch strips
- 1 tsp Kosher Salt
- 2 tbsp Lemon Juice
- 1/2 cup Greek Yogurt
- 1 tbsp Ginger minced
- 2 Garlic Cloves minced
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Red Chili Powder
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Ground Turmeric
- Black Pepper
- 3 tbsp Vegetable Oil
- 1 tbsp Chickpea Gram Flour
Instructions
- Put the chicken in a large mixing bowl. Add the salt, lemon juice and greek yogurt and massage into the meat with your hands. Set aside for 20 minutes.
- Add the ginger, garlic, garam masala, coriander powder, cumin, paprika, chili pepper, red pepper flakes, turmeric and black pepper. Mix well, cover, refrigerated for 6 hours or overnight.
- In a non-stick skillet over medium heat add 3 tbsp vegetable oil and chickpea flour. Stir for 2 minutes until the flour browns. Scrape into the bowl with chicken and toss to combine.
- Just before serving, preheat the broiler in your oven. Thread the meat onto wooden skewers. Brush with oil and balance the skewers on the rim of a shallow baking tray. Place about 5 inches from the source of the heat and broil for 6 minutes on each side, or until lightly browned and cooked through.
Nutrition
Calories: 386kcal | Carbohydrates: 9.7g | Protein: 47.6g | Fat: 17.6g | Saturated Fat: 3.7g | Cholesterol: 143mg | Sodium: 786mg | Potassium: 279mg | Fiber: 1.2g | Sugar: 6g | Calcium: 195mg | Iron: 3mg