RCI-MT.004.0718.001
Scarlet Kebab
This is a fusion recipe drawing on the sweet and sour tangy aspects of all tropical cuisines - Mexican, Italian, Indian, Thai etc. I invented it myself. Please tell how it is.
Prep30 min
Cook15 min
Total45 min
Servings2
Difficultyadvanced
Ingredients
- 1 unit
- Tomato sauce / ketchup1 unit
- 1 unit
- Ajinomoto (MSG) - optional1 unit
- Jalapenos - sliced1 unit
- Black olives - sliced1 unit
- 1 unit
- 1 unit
- 1 unit
- Dhania powder (Coriander seed) - optional1 unit
- 1 unit
- Egg1 unitbeaten
- 1 unit
Method
1
Combine chicken pieces, ginger paste, garlic paste, red chili powder, salt, and dhania powder in a large mixing bowl. Mix thoroughly to coat the chicken evenly with the spice blend.
2
Add tomato sauce or ketchup to the marinated chicken and fold gently to combine, ensuring all pieces are coated.
2 minutes
3
Stir in beaten egg into the chicken mixture until well incorporated, creating a cohesive coating.
2 minutes
4
Fold in sliced jalapenos and black olives carefully to distribute them evenly throughout the mixture without breaking them.
5
Spread breadcrumbs on a flat plate or shallow dish. Coat each chicken piece thoroughly with breadcrumbs, pressing gently so they adhere to the surface.
3 minutes
6
Sprinkle sesame seeds over the breadcrumb-coated chicken pieces, pressing lightly to ensure they stick.
7
Thread the coated chicken pieces onto skewers, spacing them evenly to allow for even cooking.
8
Heat a grill, griddle, or cast-iron skillet over medium-high heat until hot and lightly oiled.
3 minutes
9
Place the kebab skewers on the hot surface and cook for 7–8 minutes, turning occasionally to ensure even cooking and browning on all sides.
8 minutes
10
Check that the chicken is cooked through (no pink inside) and the coating is golden and crispy before removing from heat.
11
Transfer the scarlet kebabs to a serving plate and serve hot, optionally with lemon wedges or mint chutney on the side.