This style of chicken kabobs is popular in Kenya and Tanzania,where it is known by it's Swahili name,"Mishkaki ya kuku", which loosely translates to skewered chicken. These are tender, juicy,delicious and aromatic! They can be eaten as an appetizer or served on a bed of any rice dish as a meal. These are always a hit at my home whenever we have friends over for a barbecue. So feel free to impress your company at your next barbecue or tailgating party with these kebabs.This is a make-ahead dish, but the finished product will make it look like you slaved in the kitchen for hours ;)
A bhajia is a very popular East African snack that has it's origins in India. It is a kind of fritter, with several variants. In India, they are called, "bhaji". In Kenya, they are usually served with a cold refreshing drink. I would in fact dare say that an ice-cold Coca-Cola and a bhajia are a match made in flavor heaven! This recipe consists of thinly sliced potatoes incorporated into a thick batter made from rice and gram flour (chickpea flour), spices and herbs, then fried until golden. They may be served with a side of salad and slice of lemon, with mango chutney or tamarind dipping sauce.
Kuona na kujifunza zaidi mfuate huku;Stella Adhiambo-Harris na http://www.stellasmeza.blogspot.co.uk/
"Swahili Na Waswahili"Pamoja sana.
This recipe feeds 4. It can be doubled depending on the size of the group you are feeding.
-Bamboo or metal skewers. If using bamboo skewers, completely submerge in water and soak for at least 3 hours (This will ensure that whatever part of the skewer is exposed to the heat does not burn).
-Grill brush or pastry brush to brush oil onto the kebabs as they cook.
***You will need to marinate your chicken before skewering and cooking it. The marination needs to take place for a minimum of three hours for the chicken to tenderize and take in the flavors of the spices. For best results,marinate overnight.***
-1 1/2 Lbs boneless, skinless chicken breast (cut into bite-size cubes).
-3 tablespoons plain, full-fat yogurt (I use Dannon).
-1 teaspoon ginger paste.
-1 teaspoon garlic paste.
-1 teaspoon red chili that has been pureed in a blender. I used 1/2 of a habanero pepper, that I seeded and mashed into a paste to cut down on the heat. (Note: If you leave the seeds in the pepper, the food will be very hot. So only leave it in if you like your food very hot).
-1 teaspoon corriander powder.
-1 teaspoon cumin powder.
-1 teaspoon ground cinnamon.
-1/2 teaspoon cayenne pepper (if you like your food hot,you can use 1 teaspoon).
-1/2 teaspoon of salt ( I use Kosher salt).
-2 tablespoons of fresh lemon juice.
-2 tablespoons of pure vegetable oil (I use Canola).
-1 cubed red bell pepper.
-1 cubed green bell pepper.
-1 onion, cubed.