Kiddie Kebab Chicken Recipe

The Ajinomoto Brand Chicken Powder Mix

Ingredients

  • 1/4 tsp. (1g) Cumin, powder
  • 1/4 tsp. (1g) Chili, powder
  • 1/2 tsp. (4g) Iodized salt
  • 1/2 tsp. (1g) Ground pepper
  • 2 Tbsps. (20ml) Cooking oil
  • 1/4 tsp. (1g) Paprika, powder
  • 2 tsps. (8g) The Ajinomoto Brand Chicken Powder Mix
  • 1/2 kg. (500g) Chicken, fillet, cubes
  • 2 cups (180g) Tomatoes, quartered
  • 1 cup (100g) Yellow bell pepper, chopped
  • 1 cup (100g) Green bell pepper, chopped
  • 1 cup (150g) White onion, chopped
The Sauce:
  • 1/2 cup (125g) Real mayonnaise
  • 1/4 cup (60g) All-purpose cream
  • 1/2 cup (88g) Cucumber, chopped
  • 1/2 tsp. (1g) Ground pepper
  • 1/4 tsp. (2g) Iodized salt

Procedure

  1. COMBINE. In a bowl, combine cumin powder, chili powder, iodized salt, pepper, oil, paprika and The Ajinomoto Brand Chicken Powder Mix. Mix well then set aside.
  2. MARINATE. In a bowl, marinate chicken fillet to the mixture for about 10-15 minutes.
  3. THREAD & GRILL. Thread chicken fillet and veggies on skewers then grill until cooked then set aside.
  4. MIX. For the sauce, mix mayonnaise, all-purpose cream, cucumber, pepper, and salt in a bowl, then set aside.
  5. SERVE. On a platter, serve grilled kebab with the sauce and enjoy.

Cooking Tips

To get the best taste result, you can slightly pound the meat, marinate it for 2-3 hours before threading it to the skewers.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 6 (12 sticks) ajinomoto size  Serving size: 2 sticks (210g) Kebab & 2 Tbsps. (28g) Sauce

Products Used

CHICKEN POWDER Buy Now

Nutrition Facts

Calories per serving (kcal)
320.1
Carbohydrates (g)
5.7
Proteins (g)
18.5
Fat (g)
24.8
Dietary Fiber (g)
0.9
Calcium (mg)
103.3
Iron (mg)
1.8
Sodium (mg)
648.4

Good to Know Nutrition Facts

Bell peppers are rich in body regulating minerals while tomatoes are excellent source of lycopene, a phytochemical which acts as an antioxidant eliminating free radicals.

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