Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, arabic chicken kebabs with herbed potatoes. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Arabic Chicken Kebabs with Herbed Potatoes is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Arabic Chicken Kebabs with Herbed Potatoes is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have arabic chicken kebabs with herbed potatoes using 26 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Arabic Chicken Kebabs with Herbed Potatoes:

1. Get Ingredients For the chicken kebab
2. Make ready 500 g boneless chicken legs or breasts
3. Prepare 5 chicken sausages
4. Make ready 150 g greek yoghurt
5. Prepare 50 g unsalted butter
6. Take ½ tsp red chilli powder,
7. Get ½ tsp paprika
8. Get ¼ tsp turmeric
9. Prepare 2 lemon juice only
10. Get 1 tbsp chopped fresh ginger
11. Prepare 2 tbsp garlic
12. Prepare 1 tsp seven spices powder
13. Take 1 tbsp dried parsley
14. Make ready 50 ml olive oil
15. Take to taste salt and white pepper,
16. Make ready Ingredients for ROAST POTATOES with CURD dip
17. Take 2 large potatoes
18. Prepare 1 tsp Thyme
19. Prepare 1 tsp Oregano
20. Get 1 tsp Cumin powder
21. Prepare 1 tbsp pepper
22. Get as needed Rock salt
23. Get as needed Olive oil
24. Prepare 1 cup curd
25. Take 3 garlic, crushed
26. Make ready 1/2 tsp chilli powder

Steps to make Arabic Chicken Kebabs with Herbed Potatoes:

1. For the chicken kebabs, cut the chicken into cubes large enough to be skewered. Rub salt and pepper into the chicken and set aside.
2. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred.
3. Mix the chicken & sausage in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours.
4. To cook the chicken, either preheat a grill pan to medium-high or prepare a barbecue. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade.
5. Method for Roasted Potatoes and curd dip - Skin on Potatoes cut into long wedges, par boil them or microwave for 5 minutes.
6. Rub on them the Herb Spice mixture (Thyme, Oregano, Cumin powder, Pepper, rock Salt, olive oil) and pan-roast them on medium flame. - - Dip: Hung curd, crushed garlic with salt and chilli powder

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