I popped into my only local Asian food store yesterday as I was passing to stock up on a couple of items that I had run out of. Ready made mixes such as Tandoori Masala, and whole spices like Coriander Seeds in 100g bags at great value prices. And so much more interesting than the supermarket, I feel that I would love Chicken Kebab for dinner!
Find out more about TRS products here: https://www.trs.co.uk/
A chicken breast cut into six pieces and threaded onto a metal skewer for each kebab. I prefer to go through each piece of meat twice (like a stitch) to create a tighter kebab. Make accompanying vegetable kebabs with mushroom, onions, red pepper, tomatoes – keep things sizable or they will shrivel to nothing when cooking.
Make a paste with natural yoghurt, garlic and tandoori masala spice and smother over each chicken kebab, so that all the meat is covered. I made a separate mix with turmeric, garam masala and oil which I’ll use to coat the vegetable kebabs half way through cooking.
Cook a Rice and Vermicelli Pilaf. So simple and tastes amazing. Use about 1:4 ratio of vermicelli to rice. In a pan with some oil and butter brown off uncooked vermicelli. Crunch it up as you add it to the pan. You want the vermicelli light brown, not black! Add Basmati rice and cook for a couple of minutes for the rice to start turning opaque. Add water and salt and cook with a lid on. Only takes 10-12 minutes and then can be left covered. This will keep the rice hot and make it more fluffy too.
Meanwhile with all the kebabs on one tray, cook under a grill. I have a combination oven and so use the oven/grill setting. Will take 20-30 minutes in all. Turn the kebabs once and paint the spiced oil on the vegetable kebabs. If these appear ready before the chicken kebab, just move them to a separate tray in the bottom of the oven.
Serve the kebabs on the Rice and Vermicelli Pilaf, with thick natural yoghurt and fresh coriander and lemon for those who like a squirt. Trust me on the rice, this is fantastic and fresh tasting simple food.
