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Low Fat Kebab

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Kababs are surely yummy but this low fat version makes it guilt free to have, even a delight for the weight watchers! I made this on our family gathering and was an instant hit.

Kababs are surely yummy but this low fat version makes it guilt free to have, even a delight for the weight watchers! I made this on our family gathering and was an instant hit.

Ingredients

Serves: 4

Metric Cups
  • 350 grams chicken fillets
  • 150 grams plain yoghurt
  • 5 tablespoons onion paste
  • 1 tablespoon ginger paste
  • 3 tablespoons garlic paste
  • 3 teaspoons red chilli powder
  • 1 tablespoon chickpea flour
  • 1 tablespoon garam masala
  • ½ teaspoon allspice
  • 1 teaspoon ground mace
  • 1 teaspoon ground nutmeg
  • 2 teaspoons oil
  • 1 tablespoon lime juice
  • 1 pinch of black pepper
  • 1 pinch of salt (to taste)
  • 2 teaspoons chaat masala (optional)
  • 12 ounces chicken fillets
  • 5 ounces plain yogurt
  • 5 tablespoons onion paste
  • 1 tablespoon ginger paste
  • 3 tablespoons garlic paste
  • 3 teaspoons red chile powder
  • 1 tablespoon chickpea flour
  • 1 tablespoon garam masala
  • ½ teaspoon allspice
  • 1 teaspoon ground mace
  • 1 teaspoon ground nutmeg
  • 2 teaspoons oil
  • 1 tablespoon lime juice
  • 1 pinch of black pepper
  • 1 pinch of salt (to taste)
  • 2 teaspoons chaat masala (optional)

Method

Low Fat Kebab is a community recipe submitted by tithi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a bowl take the chicken pieces, yogurt, onion paste, ginger paste, garlic paste, half of the garam masala powder and mix well.
  • Rub the chicken pieces well with the marinade and prick the surface with fork so that the spices seep into the flesh. Leave it for atleast 30 minutes.
  • Now take a heavy bottomed pan pan and empty the marinated chicken in the pan. Scrape all the remaining masala from the bowl.
  • Cover the pan and let it simmer over gentle heat.occasionally stir. The chicken will release juices and cook in it slowly becoming juicy and tender.
  • Transfer the cooked chicken in spices in a bowl. Now add into it oil, chickpea flour, rest of the garam masala powder, allspice powder, mace and nutmeg powder, lime juice, salt freshly ground pepper and mix all the spices really well. Ensure that all the pieces are generously covered with the spices.
  • Thread in 5 skewers and grill over charcoal fire. Squeeze some lime juice, sprinkle chat masala and serve hot .
  • In a bowl take the chicken pieces, yogurt, onion paste, ginger paste, garlic paste, half of the garam masala powder and mix well.
  • Rub the chicken pieces well with the marinade and prick the surface with fork so that the spices seep into the flesh. Leave it for atleast 30 minutes.
  • Now take a heavy bottomed pan pan and empty the marinated chicken in the pan. Scrape all the remaining masala from the bowl.
  • Cover the pan and let it simmer over gentle heat.occasionally stir. The chicken will release juices and cook in it slowly becoming juicy and tender.
  • Transfer the cooked chicken in spices in a bowl. Now add into it oil, chickpea flour, rest of the garam masala powder, allspice powder, mace and nutmeg powder, lime juice, salt freshly ground pepper and mix all the spices really well. Ensure that all the pieces are generously covered with the spices.
  • Thread in 5 skewers and grill over charcoal fire. Squeeze some lime juice, sprinkle chat masala and serve hot .
  • Additional Information

    While cooking the chicken with the spice and yogurt marinade don't reduce the entire moisture or the juices oozing from it. This will leave the chicken unpleasantly fibrous after grilling. Also the chickpea flour will work with this remaining moisture and give nice brown smoky coating. If you are using bamboo or wooden skewers soak them in water for 10 mins before threading in the kebabs. I have used margarine instead of oil and low fat yogurt for a more healthier version ..trust me, you'll have to make no compromises with the taste..

    While cooking the chicken with the spice and yogurt marinade don't reduce the entire moisture or the juices oozing from it. This will leave the chicken unpleasantly fibrous after grilling. Also the chickpea flour will work with this remaining moisture and give nice brown smoky coating. If you are using bamboo or wooden skewers soak them in water for 10 mins before threading in the kebabs. I have used margarine instead of oil and low fat yogurt for a more healthier version ..trust me, you'll have to make no compromises with the taste..

    Tell us what you think