Low Fat Kebab
A community recipe by tithiNot tested or verified by Nigella.com
Introduction
Kababs are surely yummy but this low fat version makes it guilt free to have, even a delight for the weight watchers! I made this on our family gathering and was an instant hit.
Kababs are surely yummy but this low fat version makes it guilt free to have, even a delight for the weight watchers! I made this on our family gathering and was an instant hit.
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Ingredients
Serves: 4
- 350 grams chicken fillets
- 150 grams plain yoghurt
- 5 tablespoons onion paste
- 1 tablespoon ginger paste
- 3 tablespoons garlic paste
- 3 teaspoons red chilli powder
- 1 tablespoon chickpea flour
- 1 tablespoon garam masala
- ½ teaspoon allspice
- 1 teaspoon ground mace
- 1 teaspoon ground nutmeg
- 2 teaspoons oil
- 1 tablespoon lime juice
- 1 pinch of black pepper
- 1 pinch of salt (to taste)
- 2 teaspoons chaat masala (optional)
- 12 ounces chicken fillets
- 5 ounces plain yogurt
- 5 tablespoons onion paste
- 1 tablespoon ginger paste
- 3 tablespoons garlic paste
- 3 teaspoons red chile powder
- 1 tablespoon chickpea flour
- 1 tablespoon garam masala
- ½ teaspoon allspice
- 1 teaspoon ground mace
- 1 teaspoon ground nutmeg
- 2 teaspoons oil
- 1 tablespoon lime juice
- 1 pinch of black pepper
- 1 pinch of salt (to taste)
- 2 teaspoons chaat masala (optional)
Method
Low Fat Kebab is a community recipe submitted by tithi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
While cooking the chicken with the spice and yogurt marinade don't reduce the entire moisture or the juices oozing from it. This will leave the chicken unpleasantly fibrous after grilling. Also the chickpea flour will work with this remaining moisture and give nice brown smoky coating. If you are using bamboo or wooden skewers soak them in water for 10 mins before threading in the kebabs. I have used margarine instead of oil and low fat yogurt for a more healthier version ..trust me, you'll have to make no compromises with the taste..
While cooking the chicken with the spice and yogurt marinade don't reduce the entire moisture or the juices oozing from it. This will leave the chicken unpleasantly fibrous after grilling. Also the chickpea flour will work with this remaining moisture and give nice brown smoky coating. If you are using bamboo or wooden skewers soak them in water for 10 mins before threading in the kebabs. I have used margarine instead of oil and low fat yogurt for a more healthier version ..trust me, you'll have to make no compromises with the taste..
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