Wednesday, January 15, 2014

Chicken Reshmi Kebabs

Going camping to Dimaniyat Islands off the Batinah coast of Oman over the weekend. If you are ever this side it's highly recommended. Great snorkel and dive spot, it's a protected sanctuary- nesting site for Hawksbill & Green Turtles besides being among the few places left in Oman where you can spot the rare Sooty Falcon. You can get permits to camp on the islands can be obtained from the Ministry of Tourism.

It's going to be a full moon night and we are camping on Police Island and the plan is to have a barbecue on the island. For my contribution I thought of doing a quick Reshmi Kebab. Here's the recipe, and will update on the final version and the trip once I am back. And, oh yes, this recipe is a tribute to one of the best kebab places from my home town- Shiraaz

Ingredients (Serves 4- as main course):

  • Chicken breasts- 1kg
  • Onion- 1 large
  • Garlic- 4 large cloves
  • Ginger- 1/2 inch
  • Pepper- 1 tsp
  • Red Chilli- 1large (for colour)
  • Garam Masala- 1/2 tsp
  • Lemon- 1/2 large
  • Oil- 1 tbsp
  • Salt- To taste

Preparation (Marination- Overnight, cooking time- 15 mins):

Cut chicken into bite sized pieces. Grind chilli, pepper into fine powder. Chop onion, garlic, ginger- add to pepper chilli powder and blend into fine paste.


Clean chicken, add salt, oil, lemon juice, garam masala, and the blended onion-garlic-ginger-chilli-pepper paste. Mix well. Leave overnight to marinate.


When cooking just skewer on bamboo sticks, or alternately seal in double layer of aluminum foil and place over barbecue fire. If you are going the skewer way, you know it's done when the chicken starts to glaze over. You can use a spare skewer to see if the meat comes cleanly off- then it's done. Alternatively, just wrap in foil and toss in the fire for 10 mins. It will be done.

Will post photo's of the final product if I can over the weekend. Till then m'salama.

Added later: Setting the barbecue pit right
Added later: And cooking away to glory. With a proper fire the meat gets done in 20 mins.  

  • If you are doing this at home sans a barbecue fire, just place in a baking dish, cover with foil and cook in oven for 20 mins at 150C. One other thing, I would recommend adding a little more garam masala, a pinch of turmeric and a pinch of cayenne pepper to the marinade. You will have a nice sauce to accompany your kebab-curry
  • While barbecuing you will know that the meat is done when it starts glazing over slightly. Poke with a spare skewer to see it comes out cleanly or not. 

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