Iraqi tikka kebabs with homemade amba
Middle Eats · ♥ 2.2K likes · 47.2K views · 6 min video
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Ingredients
Method
Techniques
- 2 tbsp ground fenugreek
- 1 tbsp turmeric
- 1½ tsp mustard powder
- 1½ tsp ground coriander
- 1½ tsp salt
In a saucepan on the stove combine ground fenugreek, turmeric, mustard powder, ground coriander, salt, citric acid, black pepper and cayenne pepper.
Spicing the homemade amba
- 1 tsp citric acid
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 500 ml water
Add water and the Indian mango pickles.
- 50–100 g Indian mango pickles
Turn the heat to medium high, whisk together and cook 10 minutes. The fenugreek thickens the liquid to a syrupy texture.
Turn off the heat, cool a few minutes, then blend smooth with an immersion blender. Thin with water a little at a time to a pourable consistency.
- 1½ tsp salt
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sumac
- 1 tsp turmeric
- ¾ tsp white pepper
- ½ tsp citric acid
For the marinade, mix salt, paprika, onion powder, garlic powder, sumac, turmeric, white pepper, citric acid, cayenne pepper, cinnamon and ground ginger in a bowl.
The tikka marinade
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- 50 g tomato ketchup
- 15 g tomato paste
- 30 ml olive oil
- 30 ml lemon juice
- 30 ml amba
Stir in tomato ketchup, tomato paste, olive oil, lemon juice and the amba.
- 1 kg chicken breasts
Slice the pointy end off the chicken breasts, cut lengthways into 1-inch strips, then into roughly 1-inch chunks so they cook evenly.
Pour the marinade over the chicken and mix so every piece is thoroughly coated. Cover and chill about an hour, or overnight.
Thread about 8 to 10 pieces onto each long skewer without crowding them.
Once the charcoal has ashed over, place the skewers right on top and cook 10 to 12 minutes, rotating often for an even char, until the internal temperature reaches 72C.
- flatbreads
Serve right away piled over flatbreads with a side of fattoush and extra amba for dipping.
Serving and store-bought versus homemade amba