Tangri kebabs to tube users
Enjoy summertime madness with grilled chicken drumsticks steeped in fresh mint and coriander
To make matters worse, the summer sales are in full swing. After a day on totalnightmare.com, I started making my way to a trendy south London pub. With a summer goose feather and duck down (or is it the other way around) duvet and a red plastic bag with S-A-L-E emblazoned across the front.
It’s sooooo hard to be glamorous all the time…
Unsurprisingly, the pleasant people on London’s peak hour public transport gave me looks of “what the hell” as I dashed down the escalators towards a vodka lemonade.
I give them Tangri Kebab.
Tangri kebabs are grilled chicken drumsticks steeped in fresh mint, coriander, lemon and yogurt. Deliciously juicy and tender on the inside, they are coated with a lovely flavorful marinade on the outside.
And the best thing about them – they don’t need a drop of oil to cook!
This recipe takes half an hour of quick Indian cooking in two halves. The first five minutes is for marinating the chicken and the 20 minutes on the following day is what you need to cook them.
It takes a bit of organisation, I know, but I had enough time to plan it all while avoiding evils on the underground.
This recipe serves 4:
12 chicken drumsticks, skinned
4 heaped tbsp low fat natural yogurt
3 inches ginger
9 fat cloves garlic
12.5 gm fresh mint leaves
4 thin green chillies
25 gm fresh coriander, hard stalks cut off
Salt to taste
Juice of 1 lemon
In a blender, puree the yogurt, ginger, garlic, mint leaves, chillies and coriander. Add enough salt to make it an extra strong marinade for the chicken.
Now take a large mixing bowl and place the chicken drumsticks in it, making deep sideways gashes on either side of each piece.
Spoon over the marinade and drizzle the lemon juice all over them. Leave them to sit in the fridge for as along as possible – overnight in my case.
Take them out of the fridge at least two hours before you are ready to cook. Half an hour before you want to eat, heat the grill to 190 degrees Centigrade, gas mark 5 or 375 Fahrenheit.
Place the drumsticks down flat with a distance of a centimetre between them. Heat on each side for five minutes, with a total cooking time of 20 minutes.
In the meantime, bring the leftover marinade to boil and then simmer for five minutes. You can mix the juices from the drumsticks in the grill into this for a spicy and tangy chutney to accompany the kebabs.
Just superb on their own or with a salad.
This entry was posted on Tuesday, July 3rd, 2007 at 1:39 am and is filed under Chicken, Entertaining, Highlights, Meat, Party snacks, Summer specials. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.