Lebanese Chicken Skewers By Ruchira Hoon-Philip

No matter what the occasion, whether its an outdoor party or an evening get together, chicken skewers are culinary delights all the way!! Follow Ruchira from Chef At Large as she takes you through the recipe!

Lebanese Chicken Skewers By Ruchira Hoon-Philip

  • Add the yogurt into a bigger bowl
  • Add 2 tbsp of harissa
  • Add the cumin powder
  • Add the salt
  • Add the sumac
  • Add the paprika
  • Crush and add the garlic and cardamom
  • Add half of the oil
  • Add juice of half a lemon
  • Mix well
  • Cover the chicken pieces with cling film
  • With the help of meat mallet (smooth side) beat the chicken pieces
  • TIP: It makes the chicken even sized and it cooks through
  • Use the sharp side of the meat mallet to tenderize the chicken
  • Remove the cling film
  • Cut the chicken in diagonal strips and then into smaller bite size pieces
  • Transfer the chicken into the marinade
  • Set aside the marinade for minimum ½ hour
  • TIP: Chicken can marinate for 2 days in the fridge or for 6 months in the freezer
  • Soak the skewers before hand for an hour
  • Put only 5 chicken pieces through the skewers
  • TIP: One can also layer the chicken it with capsicum, bell peppers or onions
  • Heat oil on a skillet
  • TIP: one can cook the chicken on any non-stick pan or even bake it in the oven
  • Diagonally place the chicken pieces on to the skillet
  • Turn over to cook from the other side
  • TIP: To check if the chicken is cooked, use a skewer and poke it through the chicken
  • TIP: Let the chicken rest for 4-5 minutes before serving

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