Topic: Chicken Kebab Meat

[JerryM]

i'm now sorted on this and intend scaling up and using thigh.

many thanks for help. those in the family who frowned on kebab are now big fans.

batch 2 recipe:

oil 15
tom puree 15
lemon juice 15
garlic pwdr 1.25 (1/4 tsp)
onion powder 10
cumin pwdr 1.25
mint 1.25
yogurt 15
oregano 1.25
salt 1.25
paprika 0.625 (1/8 tsp)

[JerryM]

have doubled up the recipe and ample marinade for 8 off thighs (~1 kg).

stripping the skin off was doddle with sharp knife. had go ad boning and now can see why the restaurant strip the meat after cooking.

just need to get the pukka chilli sauce and kebab nights looking good for end of week.

nb.

realised amount for garlic and onion is gross - i'm using dried garlic granules and dried onion flakes so actual "ground" volumes are less. i'm grinding all the ingredients that need grinding including the dried herbs.

[JerryM]

the kebab night did not go well.

8 off thighs for 4 people is too little - i reckon 4 off each is more like.

the 1 off thigh that i'd boned before cooking worked a treat and is the way forward. stripping the meat off after cooking is not for me. the boned thigh produced a much better output (flat escalope, better marinade taste, v.easy to slice, looked the business).

ended up with a compromise on the chilli sauce - the local asian store did not have the bottle i wanted - ended up with Heera Chilli and Garlic which even for a garlic fan is not right for kebab.

the marinade is spot on. going forward down to the hassle of it all i might just use breast meat like i do for tikka. depends on if i can get my speed up on the boning.

overall well pleased

[parabolic]

so what is your final recipe then please

[JerryM]

on the 2nd full batch i used 18 off thighs and boned before cooking. qty was too much for 4 persons. the look and texture using the bone thighs was exactly like the TA. the taste is as close as dam it too.

after a bit of pondering have decided i'm going to use breast from now on and drop the thigh idea - it's just too much hassle. will butterfly each breast to maximise the marinade surface and for ease of cooking.

one thing have noticed as i've got into the recipe - avoid tendency to be heavy handed with the tom puree - the 30ml is enough any more and tends to overpower.

i'm now sorted on this recipe and family are now kebab converts.

recipe for 1 kg:

into a large bowl:
oil 30
tom puree 30
lemon juice 30
yogurt 30
salt 2.5 (1/2 tsp)
paprika 1.25 (1/4 tsp)

into grinder before adding to bowl above:

onion flakes 20
garlic granules 2.5
cumin seeds 2.5
dried mint 2.5
dried oregano 2.5