My homemade chicken kebabs (shifta). Great recipe for My homemade chicken kebabs (shifta).. The kabobs are great, but one of my favorite ways to use this is as a sandwich: leave the chicken breasts intact, or cut in half to fit a hamburger bun. Otherwise, follow the recipe for marinating the chicken (I did put the garlic and onion in the marinade for flavor).

Kabab or kebab is a piece of food, mostly meat grilled over charcoal fire. There are so many kabab varieties out there which are very popular in the restaurants and takeaways. Shami kababs, seekh kababs, galouti kabab, reshmi kababs, doner kebab are some of the most popular ones. You can have My homemade chicken kebabs (shifta) using 11 ingredients and 2 steps. Here is how you achieve it.

Ingredients of My homemade chicken kebabs (shifta)

Prepare of chicken mince.
Prepare of red onion finely chopped.
You need of white onion finely chopped.
Prepare of garlic cloves finely chopped.
Prepare of tomato puree.
Prepare of fresh tomato finely chopped.
Prepare of salt.
You need of turmeric.
It's of gram flour.
It's of fresh coriander.
It's of green chilli peppers.

The marinade is the soul of any grilled chicken skewers. You want juicy and flavoful chicken so every bite is oozing with amazing good taste. My recipe calls for the following marinade ingredients: Minced garlic. Olive oil will keep the chicken moist and juicy by sealing in the juice inside the chicken.

My homemade chicken kebabs (shifta) step by step

Once all items are chopped add with the chicken mince then add all powders and seasoning, and pastes then mix with hands till its all blended togeather, then add about 1 1/2 cup oil to pan and fry till golden brown, the thinner you do them the quicker they cook !.
And server with naan bread and garnish with mix salad and sauce..

Pour half of olive oil mixture into a shallow bowl or zip-top plastic freezer bag; add chicken, turning to coat. Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the flavour and make it really tender. I made them many times and they always came out great! I usually make them in the oven, without using the lemon juice, (I use the zest only and slightly reduce the amount of salt and garlic also. Delicious with a Greek Salad and/or the Basmati Rice Pilaf with Dried Fruits.