Grilled Pesto Chicken & Tomato Kebabs

HEALTHY CHICKEN RECIPE - EPISODE SEVEN

Grilled Pesto Chicken & Tomato Kebabs

GUESS WHO'S BACK?

Me, of course who else. Your very own personal bawarchi aka the guy who only knows how to take good food pictures.

Today's recipe, it is a healthy chicken recipe but it is SO DIFFERENT and SO DELICIOUS. Literally has only 5-ish ingredients and this will definitely blow your mind. It is called Grilled Pesto Chicken & Tomato Kebabs. The pest used in this is unlike any I have tasted. Instead of pine nuts it uses parmesan cheese but you can definitely make it even more healthier by adding almonds or pine nuts instead of parmesan.

INGREDIENTS:

1 cup of basil leaves (I have grown them in my home. It is a cheap plant only costs 20-30 rupees. Amazing smell and aroma in food)

1 big chicken breast 600+ grams in weight - cut in 1 ch thick cubes

4 tablespoons of olive oil

1/4 cup of grated parmesan cheese

1 tablespoon garlic paste

1 tablespoon salt

1 teaspoon black pepper

24 cherry tomatoes (I got them from Hyperstar and let me tell yo theytaste even more amazing after being grilled)

16 wooden skewers soaked in water for at least 30 minutes

Some pictures might be unclear because it is a new phone that I am using and I am just getting used to it.

The very first thing we need to is to wash the basil leaves by soaking them in a bowl of water. After they are clean we will add them in a chopper.

Add the parmesan cheese, salt, pepper and garlic paste.

Pulse the chopper and slowly add olive oil. Keep on pulsing it until it turns into a shiny green paste.

Spread the pesto on a wide dish. Add chicken to it and let it marinade for about 1-2 hours.

Arrange the kebabs according to the picture below. Basically put the chicken cubes and tomatoes on 2 skewers each.

Rub oil on the grill pan and pre-heat it on low flame.

Turn the flame up to medium and grill the skewer 2-3 minutes on each side.

Grilled Pesto Chicken & Tomato Kebabs are ready to be served now.

I am having it with Green Chili Sauce and it tastes amazing. Try it out and let me know.

Grilled Pesto Chicken & Tomato Kebabs

HEALTHY CHICKEN RECIPE - EPISODE SEVEN

Grilled Pesto Chicken & Tomato Kebabs

GUESS WHO'S BACK?

Me, of course who else. Your very own personal bawarchi aka the guy who only knows how to take good food pictures.

Getting hated by men is something very normal you know because same gender so I might be a threat to them just because their girlfriend is commenting on my food pictures but whenever a girl/woman hates me it turns me on like DAMN BRING IT ON. Anyway I am back from a lot of trouble and shitty stuff and most of it is okay now except hat my car got wrecked 2 days ago which cost me around 50k but that's okay because I am broke and I will probably leave this world being broke.

Moving on to today's recipe, it is a healthy chicken recipe but it is SO DIFFERENT and SO DELICIOUS. Literally has only 5-ish ingredients and this will definitely blow your mind. It is called Grilled Pesto Chicken & Tomato Kebabs. The pest used in this is unlike any I have tasted. Instead of pine nuts it uses parmesan cheese but you can definitely make it even more healthier by adding almonds or pine nuts instead of parmesan.

INGREDIENTS:

1 cup of basil leaves (I have grown them in my home. It is a cheap plant only costs 20-30 rupees. Amazing smell and aroma in food)

1 big chicken breast 600+ grams in weight - cut in 1 ch thick cubes

4 tablespoons of olive oil

1/4 cup of grated parmesan cheese

1 tablespoon garlic paste

1 tablespoon salt

1 teaspoon black pepper

24 cherry tomatoes (I got them from Hyperstar and let me tell yo theytaste even more amazing after being grilled)

16 wooden skewers soaked in water for at least 30 minutes

Some pictures might be unclear because it is a new phone that I am using and I am just getting used to it.

The very first thing we need to is to wash the basil leaves by soaking them in a bowl of water. After they are clean we will add them in a chopper.

Add the parmesan cheese, salt, pepper and garlic paste.

Pulse the chopper and slowly add olive oil. Keep on pulsing it until it turns into a shiny green paste.

Spread the pesto on a wide dish. Add chicken to it and let it marinade for about 1-2 hours.

Arrange the kebabs according to the picture below. Basically put the chicken cubes and tomatoes on 2 skewers each.

Rub oil on the grill pan and pre-heat it on low flame.

Turn the flame up to medium and grill the skewer 2-3 minutes on each side.

Grilled Pesto Chicken & Tomato Kebabs are ready to be served now.

I am having it with Green Chili Sauce and it tastes amazing. Try it out and let me know.

Kabuli Pulao

One of my all time favorite Afghan recipe is Kabuli Pulao.

Making a Pulao is so fun. It is like making a baby. There are steps involved. You have to make it in different places and then everything comes along.

This recipe is quite lengthy and has different stages but it is easy to make and the only hard work involved is cutting the DAMN CARROTS.

INGREDIENTS FOR MEAT:

1 kilogram lamb

1 large onion or 2 medium onions

6 garlic cloves

1 glass of water

INGREDIENTS FOR RICE:

10 cups water

4 cups rice

2 tablespoons salt

INGREDIENTS FOR RICE GRAVY:

4 tablespoons sugar

1/2 cup oil

1 tablespoons Salt

1 teaspoon cumin powder

1 teaspoon garam masala powder

meat broth (from the cooked lamb)

INGREDIENTS FOR GARNISHING:

4 carrots

1 tablespoon sugar

1/4 cup water

6 tablespoons oil

1 cup raisins

First of all we will boil the rice.

Cook it until is 3/4th done. Because we have to cover and cook it again.

If you cook it completely right now it will get softer and soggy afterwards.

The rice is done. Time to cook the lamb.

In a pressure cooker add the lamb meat, one onion (without cutting it) and garlic cloves.

Add one to two glass of water. Cook it on whistle for 15 minutes.

Separate the cooked lamb in a bowl.

With your wooden spatula mash and SMASH the cooked onion and garlic until they dissolve with the broth to some extent.

Take the meat broth out in a separate bowl.

Now it is time to caramelize the carrots and prepare the garnishing.

In a non  stick deep pan we will put carrots on low heat. Add 1 tablespoon sugar to it and 1/4 cup of water.

Cover it with a lid.

On a second burner we will add 6 tablespoons vegetable oil in a frying pan and cook the raisins on medium low flame until they become small fluffly balls. LOL.

Then we add the raisins to the carrots and mix them gently.

Place the carrots and raisins in an aluminum foil and wrap it properly just like in the pictures below.

Time to prepare the rice gravy. This will give the rice flavor and color as well.

Melt 4 tablespoons of sugar in a non stick pan on medium low heat and add 1/2 cup of oil.

Add the meat broth which was extracted from the pressure cooker to this mixture.

Add 1 teaspoon garam masala, 1 teaspoon cumin powder and 1 tablespoon of salt in this mixture.

Let everything combine and keep your utensil in movement during all this process or the sugar won't mix properly.

Time to move to the final stage of this recipe.

Put the cooked rice in a pan and drizzle all the gravy on them.

Mix the rice properly and place the carrot/raisin aluminum parcel on it.

Wrap the lid of this pan with kitchen cloth and cover the pan.

Cook for 5 minutes on high heat and 10 minutes more on low heat.

That is it. Kabuli pulao is ready to serve.

The traditional way to serve Kabuli Pulao is to put a layer of rice on the tray, put a layer of cooked lamb on the layer of rice and cover the layer of lamb with another layer of rice. On top of this savory mountain add the carrots and raisins for garnishing and flavor boost.