Durban Spiced Tandoori Kebabs

Introduction to Durban Spiced Tandoori Kebabs

The Durban Spiced Tandoori Kebabs are a delightful fusion of Indian and South African flavors. Originating from the vibrant city of Durban, which has a rich history of Indian cuisine due to the significant Indian community, these kebabs are a unique twist on the traditional Tandoori Kebabs. They are known for their rich blend of spices and their smoky, charred aroma that is beloved by many.

Historically, Tandoori dishes trace their roots back to the Indian subcontinent, traditionally being cooked in a tandoor, a cylindrical clay oven. Over time, the technique and spices were adapted by the Indian settlers in South Africa to match local tastes, creating what we know today as Durban Spiced Tandoori Kebabs.

Ingredients

• Chicken Breasts - 500 grams, boneless and skinless
• Yogurt - 1 cup, plain and thick
• Lemon Juice - 2 tablespoons
• Ginger - 2 teaspoons, freshly grated
• Garlic - 2 teaspoons, minced
• Cumin - 1 teaspoon, ground
• Coriander - 1 teaspoon, ground
• Turmeric - 1 teaspoon, ground
• Paprika - 1 teaspoon
• Garam Masala - 2 teaspoons
• Cardamom Pods - 4, crushed
• Salt - to taste
• Chili Powder - 1 teaspoon (optional, for extra heat)
• Cooking Oil - 2 tablespoons
• Fresh Coriander - For garnish

Preparation

Marinating the Chicken

To begin preparing your Durban Spiced Tandoori Kebabs, start by cutting the chicken breasts into large cubes, approximately 1-inch in size. This ensures even cooking and allows the marinade to effectively penetrate the meat.

In a mixing bowl, combine the yogurt, lemon juice, ginger, and garlic. Whisk well to form a smooth paste. Add the cumin, coriander, turmeric, paprika, garam masala, cardamom pods, salt, and chili powder to the mixture, stirring until everything is thoroughly blended.

Place the chicken cubes into the bowl, ensuring they are well-coated with the marinade. Cover the bowl with plastic wrap and refrigerate. Ideally, allow the chicken to marinate for at least 4 hours, but for best results, leave it overnight. This marination process is crucial for tender, flavorful kebabs.

Preparing the Skewers

If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling. Metal skewers do not require soaking and can be used as is.

Cooking Process

Grilling the Kebabs

Preheat your grill to medium-high heat, about 400°F (200°C). Thread the marinated chicken pieces onto the skewers, leaving space between each piece to ensure even cooking.

Brush the grill rack lightly with cooking oil to prevent the kebabs from sticking. Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally to ensure they are cooked evenly on all sides. Use a cooking timer to keep track of the time.

The kebabs are done when they are slightly charred on the outside and cooked through on the inside, with the juices running clear when pierced with a fork or knife.

Serving Suggestions

Once cooked, remove the kebabs from the grill and let them rest for a few minutes before serving. Garnish with freshly chopped fresh coriander for a burst of color and flavor.

Durban Spiced Tandoori Kebabs can be enjoyed on their own or served with a side of naan, roti, or steamed rice. Pair with a tangy mint chutney or spicy tamarind sauce for an added zing.

Enjoying Your Durban Spiced Tandoori Kebabs

The true delight in enjoying Durban Spiced Tandoori Kebabs is to appreciate the complex layers of spices and the smoky flavor. They are perfect for a summer barbecue or a cozy winter meal indoors. These kebabs can also be part of a larger spread, including salads, roasted vegetables, and perhaps even a cold beverage to complement the spices.

Whether you're sharing these kebabs with family or friends, they are sure to be a hit, offering a taste of Durban's rich culinary heritage right at home.