Chicken Kebabs with Lemon Butter Sauce

I love it when a plan comes together 😊 

Ingredients:
1 kg chicken mince (buy prewashed)
2 slices of bread (Processed in a food processor to form breadcrumbs)
2 onions (processed in a food processor with
1 bunch dhania (do not make too fine)
2 tsp crushed garlic paste
2 tsp green chili paste
2 level tsp salt
½ tsp white pepper
2 tsp crushed jeero
2 tsp crushed coriander seeds
2 tsp chicken
2 tsp BBQ spice
1 tsp aromat
1 tsp crushed chili
1 tsp chili spice
2 tsp baking powder

Method:
Mix all ingredients well together.
Shape into a kebab with oiled hands.
Refrigerate for 1 hour
Drizzle some oil into a non-stick pan.
Fry on medium heat for a few minutes on each side (do not overcook kebab as it will harden)

Make lemon butter sauce and pour sauce over kebab before serving.

Lemon butter sauce
Ingredients:
4 tbsp butter
½ tsp garlic
½ Aromat
1 tbsp lemon juice
2 tbsp mayonnaise
½ cup fresh cream

Method:
Boil the above together and pour over cooked kebab

CHEF’S NOTE :
I omitted the mayonnaise.
I melted the butter and fried the garlic then add Aromat and pepper and stirred for a few seconds.
I made a paste with 1 tsp cornflour and a little cream and stirred into the butter mixture and then added the remainder of the cream – I used a whole cup

Recipe credit by Jameela Sayed

Portuguese Rice
Ingredients:
1 ½ cups uncooked white rice
2 cloves minced garlic
2 TB oil
1 small onion
3 tomatoes pureed
2 cups chicken stock
2 cinnamon sticks
2 tsp celery salt
½ tsp ground black pepper
¼ cup fresh parsley chopped

Method
Heat oil in a pot.
Add onion and fry until tender.
Add garlic and cinnamon and fry 30 seconds.
Add rice and stir until well coated.
Add tomatoes and chicken stock.
Add celery salt and pepper and simmer for 20 minutes.
Stir in parsley and steam on low till liquid absorbed and rice tender.
Fluff with a fork.

Butter Steamed Pumpkin with Cinnamon
Ingredients
3 cups pumpkin, cut
3 tbsp butter
2 tbsp brown sugar
2 cinnamon sticks

Method
Heat a small saucepan on the stove.
Add 1½ tbsp butter.
Add pumpkin.
Add the other 1½ tbsp butter, the sugar, and cinnamon.
Cover with a lid and turn to lowest setting.
Allow pumpkin to steam until it releases its own water and pumpkin is soft.

Prepared, tried and tested Melanie Kramar 

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