Tender punjabi chicken kebabs with mint sauce

Name: Tender punjabi chicken kebabs with mint sauce
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: Makes 6 kebabs
Cuisine: Indian
Ingredients: 1 tablespoon minced chives or green onions (scallions) or coriander leaves (cilantro); 1 tablespoon minced chives or green onions (scallions) or coriander leaves (cilantro); 3 tablespoons finely diced bell peppers (if possible, a combination of red, green and yellow); 1 tablespoon minced coriander leaves (cilantro); ½ teaspoon minced red finger-length chili; ½ teaspoon minced fresh ginger root; ¼ teaspoon ground mace; ½ teaspoon ground cardamom; ½ teaspoon ground turmeric; ½ teaspoon salt; ¼ teaspoon ground cumin; 10 oz (300 g) ground chicken or turkey; 10 oz (300 g) ground chicken or turkey; 6 bamboo skewers; 1 tablespoon minced chives or green onions (scallions) or coriander leaves (cilantro); Lime wedges, to serve; 2 teaspoons sesame seeds (preferably a mixture of black and white seeds); 4 sprigs mint leaves; ½ cup (125 ml) plain yogurt; 1 teaspoon salt; 1 teaspoon sugar; ¼ teaspoon ground red pepper

Preparation info

Makes
6
kebabs

Difficulty
Easy
Ready in
35 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

The Punjab lies in the mountainous northwest of India, on the frontier with Kashmir and Pakistan. A farming region, its cuisine is rich in dairy products—this version of a northern Indian kebab is lighter than those eaten on the subcontinent, being made with chicken instead of lamb and oven-baked instead of fried.

Ingredients

10 oz (300 g) ground chicken or turkey
¼ teaspoon groun

Asia
India
Starter
Punjab
Gluten-free

Method

Make the Mint Sauce by puréeing all the ingredients in a blender. Transfer to a serving bowl. This makes about ¾ cup (180 ml) of sauce.
Pr

Ingredients

Method

Photos