Parsley Tengri Kebabs.
Photo Credit: avlxyz
via Compfight cc
For the Stuffing
- 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
Method of Preparation
- Chicken Keema – 150 gm
- Green chillies (chopped) 2 Tbsp
- Parsley – 2 Tbsp
- Ginger paste – 2 Tbsp
- Processed cheese – 2 Tbsp
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.
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