Bemisal Kabab (Chicken Kabab)
|Boneless chicken||1 Kilogram|
|Honey||1⁄3 Cup (5.33 tbs)|
|Ground pepper||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Refined oil||2 Tablespoon|
|Thick tamarind pulp||1⁄3 Cup (5.33 tbs)|
|Tomato ketchup||1⁄3 Cup (5.33 tbs)|
1 Cut the chicken in long thin pieces. Mix all the ingredients together and marinate the chicken in it for 1 hour.
2 Skewer the chicken from the middle as though you are running a needle through it. Use a thin skewer. Use 4-6 kababs per skewer depending on its size and pack tightly.
3 Cook in a tandoor, or grill in a hot oven or over coal fire, rotating and basting with the marinade till done.
4 Sprinkle lime juice over the kababs, if desired and serve at once.
5 Serve thinly sliced onions sprinkled with chaat masala and green chillies by the side.