Tangri Kebab

Tangri Kebab #

A succulent North Indian-style stuffed chicken leg kebab, marinated in a rich, tangy Afghani-style base and filled with a savoury egg and mince stuffing before being grilled to perfection.

Marinade #

Same as Afghani Chicken (Barbecue)

  • 1 tbsp Ginger garlic paste
  • 1 tsp Black pepper
  • 3 tbsp White vinegar
  • Salt (to taste)
  • (Optional: Food colour)

Stuffing (for 4 pieces) #

  • 1 Egg
  • 100 g Chicken keema
  • Black pepper (to taste)
  • Salt (to taste)
  • Khoya (small amount, crumbled)
  • Green chilli (finely chopped)

Method #

  1. Lightly fry all stuffing ingredients together like a bhujia, until the egg is cooked and mixture is dry.
  2. Make a slit in the chicken leg (tangri) and fill it with stuffing.
  3. Apply marinade over the stuffed chicken legs. Let rest for at least 1–2 hours (overnight recommended).
  4. Barbecue the stuffed tangri kebabs until cooked through and lightly charred on the outside.

Serve hot with mint chutney, lemon wedges, and salad for a regal starter or main.