I love serving dry kebabs as side dishes with our dinner and its hard to not experiment and not come up with new recipes. After all, I am mother to boys who have energy that drives me crazy and the fact that they love looking forward to new dishes on the table and not forgetting, the born carnivores, and with genes of Mughals. All these traits makes it mandatory for a mom to come up with new recipes of non vegetarian food.
Spices mixed up differently with chicken/ meat gives out super fab and completely distinct flavor. This recipe is quick, flavorful and is sure to impress those with a great taste buds.
We love Malaysian food. The taste is so close to Indian and yet has its own flavors. I have tried making different cuisines and so far, after Indian and Mughlai, Malaysian is my all time favorite.
Chicken satay is a great kebab recipe, specially with kids. The marination is simple and does not have to be kept for long either. The kebabs come out spicy so, if you like them to be mild, you could either use less of the spice or add a little cream, roughly 1/4 cup for 1 lb of chicken. The flavor would definitely change and might not taste as authentic as the real Malaysian satay but it would still be nice and would be the closest you can get to the dish. I actually prefer adding less spice.
This is great for calorie conscious and diet needs. Its high in protein and does not require any flour coating so its quiet healthy.
This is great for tea or coffee parties, play dates, quick bite and unannounced guests. The level is great for beginners and can easily be made for those pot lucks as well.
I lived in Jordan for 2 years. One of the dishes that I loved the most was Shwarema. Now, Shwarema is popular in the whole middle east or middle eastern restaurants but there is a huge difference between Shawaremas from different countries are very different from each other. Where Shwarema from Dubai or Saudi is filled in pita, Shwarema from Jordan is filled in a thin roti kind of bread.
The best part was that the Shwarema had some garlic sauce in between and was served with pickled olives and cucumbers. It would be soft, juicy, mildly spicy and flavorful….so tried making what I liked. It tastes very close to the original Jordanian Shwarema and if you are like me and want more flavor from the chicken then the bread, this dish is for you.
This is great for kids, the flavor isn’t too strong that they can’t handle. Makes a great wrap for school/office lunch, or a picnic roll. It tastes great even when it has cooled off so you don’t have to worry about it not tasting too good when eaten later.
These chicken seekh kebabs are fast track and guilt free. I made them one day when I was running short of time and I wanted something not too fancy, or heavy but something nice. I am sure we all go through one of those days when we want to eat something nice but then time is short and we don’t want to consume that makes us feel bloated.
And the fact is that Mr. Parveez always prefers his lunch to be something nice, yet light. You might be confused thinking that being husband to a wife who could spend her life time in the kitchen, how does he manage to think this way. Well, let me tell you, Mr. Parveez is a food loving guy but he is also a Man of self control. He has his days, with Biryani and gulab Jamuns to name a few, but, he never goes over board with rest things. He would make sure he eats within limits. And to make sure nothing tempts him, he always asks me to come up with less oil/ no oil/no carbs versions of food and I take them as a challenge and invent the best to my capability.
So, it was one of those days and I managed to come up with this recipe. Its great for on the go lunch, lunch boxes, light dinner and kid play dates. Its a great dish if you are carb conscious or a health freak.
