As the New Year has knocked on you doors, get your barbeque kits ready and celebrate with some charred, grilled awesomeness on your plate – the Parsley Tengri Kebabs.
- Leg pieces of chicken – 8
- Hung curd – ½ cup
- Ginger paste – ½ Tsp
- Green cardamom and mace powder – ½ Tsp
- Cashew Paste – 100 gm
- White pepper – ½ Tsp
- Fresh Cream – 50 gm
- Processed cheese – 50 gm
- Fresh lime juice – 1 lime
- Salt – to taste
For the Stuffing
- Chicken Keema – 150 gm
- Green chillies (chopped) 2 Tbsp
- Parsley – 2 Tbsp
- Ginger paste – 2 Tbsp
- Processed cheese – 2 Tbsp
Method of Preparation
Make slits on the chicken leg pieces so as to incorporate the stuffing.
In a mixing bowl mix together the chicken Keema, green chillies, parsley, ginger paste and the processed cheese.
Insert this mixture inside the chicken leg pieces – just under the meat. Now, marinate the chicken with all the remaining ingredients for about 3 to 4 hours.
Just before dinner, preheat the oven to 220 degrees C. Insert a skewer into the leg pieces and grill the chicken legs until tender.
Your kebabs are ready.
Serve warm preferably with your knock-out pudina chutney.
Do all the prep work of this delicious kebab in the morning so that you can just grill-and-serve at the time of the party.
This kebab will kick-start your party like anything. The combination of the aromatic parsley and the molten cheese is to die for. But cook more. Because this kebab is definitely a party-pleaser and your guests will definitely watch out for more.