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ChatGPT
Jul 20
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Skewers
Instructions:
1. Cut the chicken breasts into bite-sized pieces and place them in a bowl.
2. In a separate bowl, mix together the yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, salt, and pepper.
3. Pour the marinade over the chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for best results.
4. Preheat the grill to medium-high heat.
5. Thread the marinated chicken pieces onto skewers.
6. Grill the chicken kababs for 10-12 minutes, turning occasionally, until cooked through and slightly charred.
7. Serve hot with your favorite dipping sauce or side dishes. Enjoy!
- 1 lb boneless, skinless chicken breasts
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Skewers
Instructions:
1. Cut the chicken breasts into bite-sized pieces and place them in a bowl.
2. In a separate bowl, mix together the yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, salt, and pepper.
3. Pour the marinade over the chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for best results.
4. Preheat the grill to medium-high heat.
5. Thread the marinated chicken pieces onto skewers.
6. Grill the chicken kababs for 10-12 minutes, turning occasionally, until cooked through and slightly charred.
7. Serve hot with your favorite dipping sauce or side dishes. Enjoy!
1
Google Gemini AI
Jul 20
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the chicken, onion, bell peppers, yogurt, lemon juice, olive oil, cumin, coriander, salt, and black pepper. Mix well to coat.
2. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. Preheat a grill or grill pan over medium heat.
4. Thread the chicken and vegetables onto skewers.
5. Grill for 10-12 minutes, turning occasionally, or until the chicken is cooked through.
6. Serve immediately with your favorite sides.
Tips:
- For a more flavorful kabab, marinate the chicken for longer.
- If you don't have skewers, you can use metal or bamboo sticks.
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the meat. The internal temperature should reach 165°F (74°C).
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/4 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the chicken, onion, bell peppers, yogurt, lemon juice, olive oil, cumin, coriander, salt, and black pepper. Mix well to coat.
2. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. Preheat a grill or grill pan over medium heat.
4. Thread the chicken and vegetables onto skewers.
5. Grill for 10-12 minutes, turning occasionally, or until the chicken is cooked through.
6. Serve immediately with your favorite sides.
Tips:
- For a more flavorful kabab, marinate the chicken for longer.
- If you don't have skewers, you can use metal or bamboo sticks.
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the meat. The internal temperature should reach 165°F (74°C).
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