Chicken and turkey
A Pakistani classic, reshmi kebabs are made by marinating chicken breast in yogurt, cream and mild spices, then grilling until silky in texture. The chili-spiced marinade gives the kebabs a light but spicy flavor.
Mix the chicken breast thoroughly with the strained yogurt, cream, garlic, ginger, green chili, lemon juice, black pepper and salt. Cover with plastic wrap and marinate in the fridge for at least 30 minutes.
Thread the marinated chicken pieces tightly onto skewers, leaving no gaps so they cook evenly.
Cook the skewers on a preheated grill or in an air fryer set to 220°C / 430°F for 12 minutes, turning occasionally. Without an air fryer, cook in an oven preheated to 220°C / 430°F on broil for 12 minutes.
Lightly brush the cooked skewers with cooking oil, rest for 3 minutes and serve hot.
Marinate the chicken for at least 30 minutes before cooking, or the seasoning will not penetrate and the texture will be firm; extend the marinating time if possible. Without an air fryer, use a preheated oven on broil for the same cooking time. Allergens: contains milk and dairy products.
Şişleri aralarında boşluk bırakarak dizdim, tavuklar ortadan tam pişmedi; tarifte 'aralarına boşluk bırakmayın' diye özellikle yazıyormuş, ben okumadan geçmişim ve bir sonraki denememde sıkı dizeceğim.
Airfryer'da 220 derece yerine biraz daha düşük sıcaklıkta pişirsem tavuk daha az kurur mu, yoksa tarifte yazan 12 dakikalık süre zaten tam bu sıcaklık için mi ayarlanmış acaba?
Krema bulamadığım için tam yağlı süzme yoğurdun miktarını artırdım, marine biraz daha ekşi oldu ama tavuk yine de yumuşacık ve lezzetli çıktı, ailem farkı hiç anlamadı.
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