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Thursday, June 9, 2011

Baked Chicken Tikka Kabobs


What You'll Need:
1lb ground chicken breast
1/4 c. chopped cilantro
1/4 c. diced red bell pepper
1/4c. diced red onion
1 capful hickory flavored liquid smoke
1/8c and 1 Tbs egg substitute

Spices:
2 tsp (slightly rounded) Shaan Tikka BBQ mix (found at indian stores)
or
1 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp ginger powder
1/4 tsp ground cumin seed
1/4 tsp ground cumin
1/4 tsp ground cayenne pepper (less if you don't like too much heat)
1 tsp paprika
1/8 tsp ground cloves
3/4 tsp salt
small pinch cinnamon

What to Do:
Preheat oven to 425. Lightly grease a 9x13 glass dish (line with foil for easy clean up)
Mix all spices, liquid smoke and vegetables into the thawed ground chicken.  Divide meat into 4-5 portions. Place each portion into the greased pan and form into a elongated kabob shape (approximately 2" thick and 6" long). Bake uncovered for 20 minutes.  Reduce heat to 375 and bake for an additional 15 mins. Broil for about a minute to brown slightly. Garnish with fresh cilantro and onion.



Tips:
* Taste test the chicken before baking -- microwave about 1 tsp of the raw chicken for 1 - 1 1/2 minutes, until cooked through, add more salt or red pepper if needed.
*Since chicken breast is lower in fat it tends to dry out easily. When reheating baked kabobs in the microwave, place a slightly damp paper towel over the kabob to retain moisture and prevent it from drying out.


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