Reshmi Kebab

1 Reshmi kebab for you, 3 reshmi kebabs for me. That’s how that goes.

Any day with a kebab is a good day, but there’s something about fresh kebabs in fall weather. The chill in the air, the heat from the grill, the smell wafting through the yard into the house. It’s glorious. I mean sure, in the summer time the grill is still hot and the smell still wafts, but there’s also the 100+ degree weather and sweating like a grumpy buffalo. So, you know, cold weather = good. Reshmi kebab + cold weather = wooooooo-hooo. See, I good at math.

I honestly don’t think that there’s a type of kebab that I don’t love. Reshmi kebab are just special in their own way. They don’t have the heavy spices and flavors of a lamb or beef kebabs, instead they’re light and somewhat buttery in texture. Part of me believes that though I am not an author or competent writer, I should take up certain habits of those that are. I should start drinking more, and instead of smoking cigars, I should eat kebabs as I pen my masterpieces. They say Tolstoy sat in the square, the faces inspired him. I could sit in my yard, eating kebabs, drinking, and stare at the dogs…..hmmm…sounds a bit like a Saturday afternoon. Well perhaps this along with at least 100 other reasons is why I’ll never be a Kurt Vonnegut or Christopher Moore. I have the bit about calling people as***les down, but I dare say that might not be enough. But I did have a stellar idea about writing a love story about a cyborg puffin and a woman named Susan. It starts on a miserably cold Icelandic summer day. The rain was falling in sheets, you couldn’t see so much as a f$@k-step ahead of you. For those unfamiliar with a F$@k-step, it is a unit of measure denoting the average length of a step taken during one’s procession towards intercourse. Susan hadn’t been prepared for any of this. Not the cold blustery day, the sideways rain, fog, but most of all, she hadn’t been prepared for Gerard, the cyborg puffin.

Also, just follow the directions and don’t over grill the meat. Burnt dry chicken is gross.

Love kebabs? Try these:

Reshmi Kebab

Course: AppetizersCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Refrigeration Time

4

hours 

Total time

4

hours 

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup yogurt

• 2 tbsp heavy whipping cream

• 2 tbsp ginger

• 6 cloves garlic

• 2 chili peppers

• 1 tbsp cumin

• 1 tbsp chili powder

• 4 sprigs mint

• 1/4 bunch cilantro, thick stems removed

• 2 tbsp blanched almonds

• 1/2 tsp cardamom

• 1 tbsp Punjabi garam masala

• 1 tbsp lemon juice

• 2 lbs chicken breast, skinned and cubed

Equipment/Specialty Items

• Cumin SeedsCumin Seeds
• Green CardamomGreen Cardamom
• Ninja Blender/Food ProcessorNinja Food Processor

Directions

• Whisk yogurt and heavy cream together. Set aside.
• In food processor, add ginger, garlic, chilies, cumin, chili powder, mint, cilantro, almonds, cardamom, garam masala, and lemon juice. Blend into fine paste.
• Whisk spice paste and yogurt together until smooth.
• Evenly coat chicken, cover, and refrigerate for a minimum of 4 hours. Ideally, overnight.
• Prepare grill.
• Remove chicken from refrigerator and skewer. Place the cubes of chicken tightly against one another.
• Grill until cooked through, approximately 7-10 minutes. Make sure to rotate to ensure even cooking.

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