Skinnymixer's Afghan Kebabeh Sikhi
- 1 kg chicken thigh, lamb rump or thick beef steak cubed large
- 2 cloves garlic peeled
- 1 brown onion peeled, quartered
- 1 long red chilli deseeded, roughly chopped
- 1 Tbsp coriander seeds
- 50 g water
- 25 g light tasting olive oil
- ⅔ Tbsp sea salt flakes or kosher salt
- ½ Tbsp coarse cracked black pepper bought pre-cracked
Add coriander to the bowl, mill for 20 sec/speed 9/MC on.
Add garlic, onions and chilli. Blend for 10 sec/speed 9/MC on.
Add water, oil, salt & pepper and mix for 20 sec/speed 6/MC on.
Marinate your chosen meats covered in the fridge for minimum of 6 hours - preferably 12-24 hours. Mix halfway through marinating time to ensure full coverage.
Assemble loosely packed on skewers and place in preferred cooker.
For Beef or Lamb: Preheat BBQ, smoker or cooker to 121°C or 250°F. Cook for 20 min. Turn bbq/cooker up to 200°C or 400°F and finish beef/lamb to an internal temp above 60°C or 140°F. For Chicken: Preheat BBQ, smoker or cooker to 200°C or 400°F. Cook for approx. 20 min ensuring internal chicken temperature is above 74°C or 165°F.
Calories: 252kcal | Carbohydrates: 4g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 959mg | Potassium: 485mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 2mg