shami kabab chicken
Experimenting with different flavors and spices is exciting and challenging. I picked up this Shami Kabab mix (brand is: Shan) at an Indian grocery store and I love it! It is spicy and strong and a little goes a long way. I used one whole packet for 10 pieces of chicken and that is the perfect amount for the perfect amount of flavor and spice.
prep time
10 Min
cook time
50 Min
method
---
yield
4-5 serving(s)
Ingredients
- 10 - chicken thighs
- 1 package shan shami kabab spice mix
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons pepper
- 3 tablespoons olive oil
How To Make shami kabab chicken
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Step 1Wash chicken and pat dry. Place in large mixing bowl.
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Step 2Add olive oil, salt and pepper. Use your hands to mix and rub it all over the chicken.
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Step 3You will be marinating this chicken in a large plastic container with a lid. On the bottom of the container, sprinkle some of the Shami Kabab spice. Lay down a few thighs over it. On top of the thighs, pour 1 tbs balsamic over it.
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Step 4Sprinkle shami kabab mix over that chicken. Lay down another layer of chicken. Pour 1 tbs balsamic, sprinkle the shami kabab mix, lay another layer of chicken, etc.
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Step 5When you are done layering your chicken, seal the top and refridgerate for 2 days. YES; that is 48 hours.
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Step 6After 24 hours, use tongs and rotate chicken. Seal again and put in fridge for the second 24 hours.
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Step 7When ready to make it, preheat oven to 375. Lay down chicken (one layer) in baking pan. Bake uncovered for 50 minutes. When you take out the pan, cover it in foil and let the chicken rest out of the oven for about 20-30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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