Chicken kebab

The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop.The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented by medieval Persian soldiers who used their swords to grill meat over open-field fires. In India Ibn Battuta records that kebab was served in the royal houses since at least the Sultanate period, and even commoners would enjoy it for breakfast with naan.



Ingredients:

Chicken breast pieces 500 gm ( Cut into 2inch cubes)
Chilly powder : 2tbsp
Coriander powder : 1tbsp
Turmeric Powder :1/4 tsp
Ginger , Garlic and green chilly paste : 1tbsp
Yogurt : 1/4cup (thick curd)
Garam Masala : 1tbsp
Fennel seed powder: 1/2tsp
Oil: 1tbsp
Salt : to taste
Skewers : 5 to 6 no.
Red, Yellow and green Bell pepper ( Cut into 2 inch cubes)
Onions Cut into quater


Method:

1. Marinate the chicken pieces with all the above masala and oil and keep it aside for atleast 24hrs.
2. Soak the skewers in water for 30 min . So that it does not burn when you place them in oven.
3. Preheat the oven to 400 Degree .
3. Take the skewers and alternately place the chicken ,onions and the red,yellow and green bell pepers.
4. Place them on a baking tray and put it in the oven for 15 to 20 min.
5. Turn the kebabs in between.
6. Serve it with coriander and mint chutney.

Tips:
1. Don't put tomato cubes in the skewers .
2. During the last 2 minutes of baking , bake the kebabs on a higher temperature. this will give a nice color to the kebabs.

Nutritional facts:

Serving Size : 1

Calories 259.0
Total Fat 17.0 g
Cholesterol 72.0 mg
Protein 24.0 g

( These information may not be accurate. Varies according to cooking styles, type of oil used and various other factors)