Chicken Kebabs

Chicken KebabsHistory:

 

Here's a brief history of the kebab, which is the dish from which chicken kebabs originated .

• Kebabs have their roots in the medieval kitchens of Persia and Anatolia and were popularized in the West by Turks to describe a range of grilled and broiled meat dishes.
• The word "kebab" likely came to English in the late 17th century from the Persian "kabāb," partly through Hindustani and Turkish.
• The earliest written reference to a dish called "kabāb" is in Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook "Kitab al-Tabikh," which describes cut-up meat, either fried in a pan or grilled over a fire.
• Kebabs were served in the royal houses during the Delhi Sultanate (1206–1526) and were eaten by commoners for breakfast with naan bread.
• Kebab dishes have been adopted and integrated with local cooking styles and innovations, from the now-ubiquitous doner kebab fast food, to the many variations of shish kebab, such as the satays of Southeast Asia.

Chicken Kebabs Ingredients

Here are the ingredients for chicken kebabs.

• 1 kilogram boneless chicken thighs or breasts, cut into 1.5-inch pieces
• 150 grams natural yoghurt
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon dried chilli flakes
• 2 teaspoons garlic granules or three cloves of garlic
• 1 lemon zest and juice
• Salt and ground pepper

• 1 large red onion, cut into 1-inch chunks
• 2 tablespoons extra-virgin olive oil
• Vegetable oil for greasing the grill