Fauzia's Pakistani Recipes - The Extraordinary Taste of Pakistan
Kalmi Kabab Recipe
Ingredients:
1 kilogram Chicken Broiler (skinned and cut into 8 to 10 pieces)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
Salt (to taste)
1 cup Plain Yogurt (placed in a colander to drain out any excess water)
2 Cloves (Loung)
½ tsp. Cinnamon Stick (Dal Cheeni) (broken)
½ tsp. Black Cumin Seeds (Kaala Zeera) (roasted & powdered)
A large pinch of Saffron (Zaafraan)
2 tbsp. Lime Juice
¼ cup Refined Flour
1 Egg (slightly beaten)
1 large Onion (sliced into rings)
1 tbsp. Mint Leaves (Podina) (chopped - for garnish)
1 Lemon (Nimbu) (cut into wedges)
Directions:
Wash the chicken throughly with warm water and wipe dry. Prick in 2-3 places and mix chicken with all of the ingredients, (except those for garnishing). Set aside; and let chicken marinate for 2-3 hours.
Just before serving, place on a drip tray and grill until it turns light brown, or bake in a 350 degree pre-heated oven for 15-20 minutes, or until well done.
Serve, garnished with onion rings, mint and lemon wedges.
Tips:
For even better results, cook chicken in a tandoor if available.
A drip-tray is essential, because the drippings should have a means of escape, otherwise the chicken will be soggy.
Nutrition Facts Per Serving:
Degree of Difficulty: Medium Recipe Category: Kabab/Grill & Low Carb Recipe Ethnic Group: Indian
