Description
RECOMMENDED EQUIPMENT
- sharp knife
- cutting board
- medium sized bowl
- frying pan
Ingredients
Units Scale
- 400 grams chicken breast or boneless, skinless chicken thighs
- 1 tsbp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp curry
- 1/8 tsp cinnamon
- 1/8 tsp pepper
Instructions
- Mix 1 tbsp olive oil and 1 tbsp lemon juice in a bowl.
- Squeeze the garlic cloves into the bowl with the olive oil and lemon juice. Now add 1 tsp cumin, 1 tsp smoked paprika powder, 1/4 tsp turmeric, 1/4 tsp curry powder, 1/8 tsp cinnamon, 1 tsp salt and 1/8 tsp black pepper and mix well.
- Add the chicken to the marinade and mix well so that all the chicken is coated with the marinade.
- Now place the bowl in the fridge. If you want it to be super quick, leave it to marinate for at least 30 minutes. For a longer preparation time, you can leave it in the fridge for up to 4 hours.
- After the marinating time, heat a large frying pan over a medium heat. The chicken can now be placed on wooden or metal skewers before frying, but this is not a must. Tip: If you want to use wooden skewers, place them in a bowl of water 1 hour before use so that they can soak up the water and won’t burn during frying.
- Either place the chicken on skewers in the pan or fry them individually. To ensure the right juiciness in chicken meat so that it does not become dry, turn it only once during frying. When you place the raw chicken in the pan, let it cook on this side over a medium heat until it turns white around the edges, which is the sign that the bottom half is cooked through. Then you can turn it over. Then fry for the same amount of time on the other side.
- Passive Time: 30 min
- Cook Time: 20 min