Ingredients
Kebab Marination
- Onion 1 big
- Red bell pepper 1/2 big, seeds removed
- Salt 1/4 tsp
- Boneless Chicken 1 kg
- Butter 1 tbsp
- Chopped parsley 1 cup
- Lemon peel 1 tsp
- All-purpose flour 1 to 1.5 tbsp
- Salt to taste
- Paprika powder 1 tbsp
- Coriander powder 1 tbsp
- Garam Masala 1 tbsp
- Black pepper powder 1/2 tsp
Sauce
- Leftover onion and bell pepper water
- Olive oil 3 tbsp
- Ketchup 2 tbsp
- Tomato sauce 1 tbsp
- Lemon juice 1 tbsp
- Vinegar 1 tsp
- Salt 1/2 tsp
- Paprika powder 1/2 tsp
Preparation
- Kebab Marination: Chop the onion and bell pepper with 1/4 tsp salt coarsely and stain properly to remove all the juices. Keep aside for later use.
- Chop the chicken in a chopper into fine mince.
- In a big mixing bowl, add onions and bell peppers, salt, boneless chicken mince, butter, parsley, lemon peel. Flour, salt, paprika, coriander, garam masala and black pepper.
- Mix well, cover and marinate overnight in the refrigerator.
- Sauce: in a bowl, add the onion and bell pepper water, olive oil, ketchup, tomato sauce, lemon juice, vinegar, salt and paprika powder.
- Mix, cover and refrigerate overnight.
- Next day, preheat the oven to 220C for 20 minutes using upper and lower rods.
- Shape kebabs on skewers are shown in the video and place on a baking tray.
- Bake 220C for 10 minutes using upper and lower rods.
- Take out and apply the sauce made with onion and bell pepper juice on both sides of the kebabs.
- Again bake for 10-15 minutes, flipping once in between.
- Take out when they start to change color.
- Enjoy !
Syrian Chicken kebabs
Ingredients
Kebab Marination
- Onion 1 big
- Red bell pepper 1/2 big seeds removed
- Salt 1/4 tsp
- Boneless Chicken 1 kg
- Butter 1 tbsp
- Chopped parsley 1 cup
- Lemon peel 1 tsp
- All-purpose flour 1 to 1.5 tbsp
- Salt to taste
- Paprika powder 1 tbsp
- Coriander powder 1 tbsp
- Garam Masala 1 tbsp
- Black pepper powder 1/2 tsp
Sauce
- Leftover onion and bell pepper water
- Olive oil 3 tbsp
- Ketchup 2 tbsp
- Tomato sauce 1 tbsp
- Lemon juice 1 tbsp
- Vinegar 1 tsp
- Salt 1/2 tsp
- Paprika powder 1/2 tsp
Instructions
- Kebab Marination: Chop the onion and bell pepper with 1/4 tsp salt coarsely and stain properly to remove all the juices. Keep aside for later use.
- Chop the chicken in a chopper into fine mince.
- In a big mixing bowl, add onions and bell peppers, salt, boneless chicken mince, butter, parsley, lemon peel. Flour, salt, paprika, coriander, garam masala and black pepper.
- Mix well, cover and marinate overnight in the refrigerator.
- Sauce: in a bowl, add the onion and bell pepper water, olive oil, ketchup, tomato sauce, lemon juice, vinegar, salt and paprika powder.
- Mix, cover and refrigerate overnight.
- Next day, preheat the oven to 220C for 20 minutes using upper and lower rods.
- Shape kebabs on skewers are shown in the video and place on a baking tray.
- Bake 220C for 10 minutes using upper and lower rods.
- Take out and apply the sauce made with onion and bell pepper juice on both sides of the kebabs.
- Again bake for 10-15 minutes, flipping once in between.
- Take out when they start to change color.
- Enjoy !