Intense spice, serious dinner. These Kolhapuri chicken skewers bring Maharashtra's fiercest blend to the kebab format: marinated, skewered, oven-baked and finished with a glossy brush of ketchup for that street-food sheen.
What You Need
- 3 medium chicken breasts, cut into cubes
- 2 tbsp KABO Kolhapuri
- 2 tbsp yoghurt
- 2 tbsp oil
- Juice of one lemon
- 1 tbsp ketchup
- Salt (if needed)
Method: The KABO Grill Method
- Make a marinade with the yoghurt, KABO Kolhapuri and lemon juice.
- Marinate the chicken for 10 minutes.
- Thread onto skewers and cook in the oven until the chicken is done.
- Brush with ketchup and serve.
Serve It With
Warm naan or flatbread, and salad greens with tomatoes.
Chef's Tip
Make a roll with the chicken, salad greens, tomatoes and the flatbread, and don't forget to spread on the store-bought tzatziki.
