Sesame Chicken Kabobs and Minty Dip Recipe
Ingredients
| 500 g/1lb boneless chicken - cut into 1 1/2" or bite-size pieces | ||
| 1 tbsp garlic paste, 1 tsp ginger paste | ||
| 1 tsp soya sauce | ||
| Melted butter | 2 Tablespoon | |
| Red chilli flakes | 1/2 Teaspoon | |
| 1/2 tsp pepper, 3/4 tsp salt | ||
| Lemon juice | 1 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| White sesame seeds | 4 Tablespoon | |
Directions
1. Wash and pat dry all the water from the chicken on a kitchen towel. Prick chicken with a fork.
2. In a bowl add chicken & all the other ingredients except sesame seeds. Mix well & cover. Let it marinate for 1-2 hours at room temperature or overnight in the fridge.
3. Lift one piece at a time & roll in sesame seeds so that it is fully covered.
4. Take a baking tray or cover a grill rack with aluminium foil. Grease with oil, or spray some no stick cooking spray on the foil or the baking tray.
5. Place the chicken pieces, on the prepared tray or rack. Bake in a preheated oven at 160°C/325°F for 15 minutes or till the chicken is cooked. Remove to a serving plate & serve with a minty yogurt dip.
2. In a bowl add chicken & all the other ingredients except sesame seeds. Mix well & cover. Let it marinate for 1-2 hours at room temperature or overnight in the fridge.
3. Lift one piece at a time & roll in sesame seeds so that it is fully covered.
4. Take a baking tray or cover a grill rack with aluminium foil. Grease with oil, or spray some no stick cooking spray on the foil or the baking tray.
5. Place the chicken pieces, on the prepared tray or rack. Bake in a preheated oven at 160°C/325°F for 15 minutes or till the chicken is cooked. Remove to a serving plate & serve with a minty yogurt dip.
Chef
