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302 - Passage To India |
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Ginger Kebabs |
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I love Indian cuisine. The tastes are so exotic, it’s so healthy and much of it is made with ingredients available pretty well anywhere. My friend Pavan Mahendro, a top Indian chef, recently made an appearance on Savoir Faire where he prepared a couple of simple dishes. The entire crew and I couldn’t wait for the cameras to stop rolling so we could dig in. Here’s Pavan’s recipe for Chicken Ginger Kebabs.
Ingredients: Serves 4
For the Marinade:
- 2 tbsp. plain yogurt or sour cream
- 2 tbsp. lemon juice
- ½ cup vegetable oil
- 1 tsp. cumin seeds
- 1 tsp. paprika
- 1/4 tsp. chili powder
- 1½ tsp. pureed ginger
- ½ tsp. pureed garlic
- 1 tbsp. Kasoori Methi Leaves (available from an east Indian grocer)
- 1 tsp. salt
- ½ tsp. pepper
Method:
Place all of the marinade ingredients into a glass or non-reactive bowl and whisk until you get an even consistency. Add chicken breasts and allow them to marinate for 6 to 8 hours or overnight in the refrigerator. Cut breasts into cubes and skewer them onto bamboo brochettes.
Cook the marinated breasts in one of three ways: on the barbecue grill, in the oven or in a heavy bottomed skillet. Serve garnished with lemon wedges, thinly sliced Bermuda onions and any chutney of your choice.
As an option, you can grill, bake or barbecue the breasts whole.
Courtesy: Pavan Mahendro; Huntspoint Restaurant, Mississauga, ON (905) 629-8584
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