Hello Nite Liters, I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Here’s what’s cooking in The Nite Lite Kitchen this week. Bon Appetit! Fran~
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The cuisine of Afghanistan is very much influenced by the cooking of Iran, Pakistan, India and, to some extent, Mongolia. Indian spices, mint and yogurt are important ingredients in Afghani cuisine. These kebabs are wonderful. I adapted this recipe from The World of Kebabs by Anand Prakash. Happy Grilling! Tom~
For the Marinade: 1/2 cup yogurt / 1 tsp garlic paste / 1 tsp ground coriander / 1 tsp ground cumin / 1 tsp salt / 1/2 tsp freshly ground pepper / 1/2 tsp turmeric / For the Kebabs: 2 lb boneless chicken breast or thigh, cut into 1 1/2-inch pieces / medium red onion, quartered and layers separated / 2 bell peppers, seeded and cut into 1 1/2 –inch squares / olive oil for basting / skewers
Combine all marinade ingredients in a non-reactive bowl. Add chicken pieces and toss well to coat. Cover and marinate in the refrigerator overnight.
Thread 4-5 pieces of chicken alternating with onion and bell pepper onto each skewer. Grill over medium-high heat for about 4 minutes per side, turning and basting with oil frequently. Serve with rice pilaf. Serves 6