Rashmi Chicken kabobs served with mint and yogurt dipping sauce
To serve 2
2 Chicken breasts cut into cubes
(Marinade- mix together)
1/4 cup of yogurt
1/4 cup of fresh mint and cilantro leaves chopped/ pulverised finely
1 tsp of all spice powder
1 clove of garlic (mashed)
1/4″ root of ginger (mashed)
1 tbsp of lemon juice
salt and pepper to taste
Marinate chicken cubes in the marinade above for min of 30 and max of 4 hrs.
Skewer the chicken onto skewers (water soaked for 15 min) and grill on an open flame on med high for 5-6 min each on all sides. (till chicken is cooked)
Serve with beaten yogurt seasoned with salt and pepper, some grilled flat bread and a kachumbar salad.
1 Tomato cubed
1 Red Onion cubed
1 Bell pepper (green) cubed
1 juice of a lemon
2 Tbsp of Cilantro chopped
salt and pepper to taste.
mix all the above and leave covered in the fridge for atleast 2 hrs
Serve as a side to kababs, or sandwiches.