Murgh Makmali Chicken Kebabs

Thursday, January 22, 2015

So this awesome recipe is from the Cosmopolitan Cuisine VI page 46. It's quite easy to make, super filling, and defiantly worth the repeat.

By the way, I am so sorry I haven't been posting in a bit I have been studying and I wrote my college paper so waiting for results to come out so I can carry on with my next course. Anyway back to the recipe, you can marinate this and freeze works perfectly, and its a good idea if you entertain a lot to have some ready home-made meals at go.


500g chicken fillet cubes
1/2 tsp crushed ginger and garlic
1 tsp fresh ground chillies
1 tsp crushed cumin
1 tsp salt
1/2 tsp cardamom powder
1/2 tsp white pepper
2 Tb grated, mozzarella cheese
1 egg beaten
1 tsp corn flour
2 Tb mascarpone cheese
2 Tb lemon juice
1 tsp green chutney

Wooden Skewers - soaked in water
2 Tb butter
1 Tb lemon juice
1 Tb finely chopped, coriander leaves


  1. Combine all the ingredients and marinate the chicken for around 3 hours.
  2. Thread 5 pieces  of chicken on to each skewer.
  3. Grill on a braai or electric griller until tender. 
  4. Melter butter and lemon juice and brush with skewers when done. 
  5. Sprinkle coriander leaves over skewers and serve. 

Now we never braai'd them, we grilled them in the oven and kept basting them as we checked and turned them over. 
Also since my town is not so well stocked in the super markets with some products such as mascarpone cheese, we just skipped the ingredient and also we use grated cheddar cheese. 

To serve we made a salad and placed it around the serving dish, and we placed all the skewed chicken kebabs on top of each other in the middle, can also be served with yoghurt chutney (yoghurt and ground green chillies). 
Also as you can see some of the pictures don't look alike, we have made this meal quite a bit of times..we put coloured peppers of the Palestinian flag on the sides of the skewers.

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