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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Pasanda Kebab from Pakistan
(recipe from Saveur Magazine)

*The actual recipe is for lamb, 2 lbs. of boneless leg, sliced in 1/4″ thick ribbons and threaded on a skewer.

Serves 4-6

2 medium yellow onions, peeled
1/2 cup olive oil
4 T. plain yogurt
1 T. fresh lemon juice
1 t. mustard or olive oil
1 T. blanched, slivered almonds
1/2″ piece of ginger, peeled & chopped
2 cloves garlic peeled and chopped
1 1/2 – 2 t. salt
light t. cayenne (recipe calls for 1 T. if you’re brave enough!)
2 t. ground coriander
1/4 t. nutmeg (recipe calls for 1/2 t. we’ve also made it w/o any)
1/4 t. mace

2 lbs. boneless chicken, chopped into large cubes for kebabs

*optional peppers & onions for kebabs

Directions

Thinly slice one of the onions and cook over medium heat in olive oil until lightly browned (5-8 minutes). Using slotted spoon, transfer cooked onions to cuisinart and reserve the cooking oil (will be used later to brush meat while grilling.)

Chop remaining onion and add to cuisinart with browned onions. Add yogurt, lemon juice, oil, nuts and all spices and puree until smooth. Transfer to covered tupperware or ziploc bag with cubed chicken and marinate in refrigerator for 2-4 hours.

soak wooden skewers for 1 hr & grill or broil chicken

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