Kebab (also transliterated as kabab, kebap, kabob, kibob, kebhav, kephav ) refers to a variety of meat dishes in Middle Eastern, Mediterranean, African, Central Asian, and South Asian cuisines, consisting of grilled or broiled meats on a skewer or stick. The most common kebabs include lamb and beef, although others use goat, chicken, fish, or shellfish.
Ingredients12 chicken legs
For 1 st marinade
1 Teaspoon garlic paste
Lemon juice- 2 teaspoon
1 teaspoon cumin seeds
A pinch of nutmeg
2.5 cm ground ginger
1 teaspoon salt
For 2 nd marinade
110-115 ml curds, well beaten
1 tablespoon oil
1 tablespoon tomato ketchup
2 teaspoon vinegar
A pinch of chilly powder or paprika
2-3 drops of red edible color
½ teaspoon salt
Method
Make big gashes on chicken legs. Rub well with the first marinade and keep for six to eight hours in the refrigerator. Now rub in the second marinade. Leave for 15 minutes. Wrap pieces of foil around the leg bones and put chicken legs along with the marinade in a dish and place it in a preheated moderate oven for 20 minutes. Take the dish out, turn the chicken legs over and pour the marinade over the legs. Return to oven and cook for another 15 -20 minutes or until the chicken legs are tender. Drain off any remaining liquid. Garnish with onions and lemon rings and serve with Tandoori roti / Naan. You can use this masala for grilled chicken and Tandoori chicken.
Find out here the recipe ofNaan
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Kebab (also transliterated as kabab, kebap, kabob, kibob, kebhav, kephav ) refers to a variety of meat dishes in Middle Eastern, Mediterranean, African, Central Asian, and South Asian cuisines, consisting of grilled or broiled meats on a skewer or stick. The most common kebabs include lamb and beef, although others use goat, chicken, fish, or shellfish.
Ingredients
12 chicken legs
For 1 st marinade
1 Teaspoon garlic paste
Lemon juice- 2 teaspoon
1 teaspoon cumin seeds
A pinch of nutmeg
2.5 cm ground ginger
1 teaspoon salt
For 2 nd marinade
110-115 ml curds, well beaten
1 tablespoon oil
1 tablespoon tomato ketchup
2 teaspoon vinegar
A pinch of chilly powder or paprika
2-3 drops of red edible color
½ teaspoon salt
Method
Make big gashes on chicken legs. Rub well with the first marinade and keep for six to eight hours in the refrigerator. Now rub in the second marinade. Leave for 15 minutes. Wrap pieces of foil around the leg bones and put chicken legs along with the marinade in a dish and place it in a preheated moderate oven for 20 minutes. Take the dish out, turn the chicken legs over and pour the marinade over the legs. Return to oven and cook for another 15 -20 minutes or until the chicken legs are tender. Drain off any remaining liquid. Garnish with onions and lemon rings and serve with Tandoori roti / Naan. You can use this masala for grilled chicken and Tandoori chicken.
Find out here the recipe ofNaan