How to make Caribbean Chicken Kebabs Recipe - Delicious chicken kababs - cooked in the Caribbean style.

This recipe is from the book No Oil Cooking.

Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Dry red chillies

Cuisine : Fusion

Course : Snacks and starters

Caribbean Chicken Kebabs

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Caribbean Chicken Kebabs checkout Chicken With Coke Tamarind Sauce , Chicken Pesto Pizza , Spicy Chicken Roll . You can also find more Snacks and starters recipes like Oats Payezz, Jain Samosa, Thai Corn Cakes, Mushroom With Garlic. Or try out these recipes from Fusion Cuisine like College Sandwich, Paneer Satay, Honey Mustard Chicken Drumsticks, Murgh Makhani Quesadillas.

Caribbean Chicken Kebabs Recipe Card

Caribbean Chicken Kebabs
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Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Caribbean Chicken Kebabs

  • Boneless chicken breast cut into 1 inch pieces 4

  • Dry red chillies seeded 5-6

  • Onions 2

  • Garlic 8-10 cloves

  • Fresh parsley 2-3 sprigs

  • Fresh basil leaves 7-8

  • Lime juice 1/2 tablespoon

  • Worcestershire sauce 1 tablespoon

  • Black peppercorns 5-6

  • Curry powder 1/2 teaspoon

  • Salt to taste

  • Green capsicum cut into 1 inch pieces 1 medium

  • Tinned pineapple cut into 1 inch cubes 2 slices

  • Tomato seeded and cut into 1 inch pieces 1 medium

Method

Step 1

Chop one onion and cut one onion into one and half inch square pieces. Make coarse paste of whole red chillies, chopped onion, garlic, parsley, basil, lemon juice, Worcestershire sauce, peppercorns, curry powder and salt.

Step 2

Transfer the paste into a bowl and add the chicken cubes. Add capsicum, pineapple, tomato and onion cubes and let them marinate for two hours preferably in a refrigerator.

Step 3

Thread chicken, capsicum, pineapple, tomato and onion cubes one after the other onto skewers. Keep the remaining marinade for basting. Heat a non-stick tawa.

Step 4

Place the skewers on the tawa and cook, basting with remaining marinade every five minutes, for ten to twelve minutes or until chicken is done. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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