Easy recipe: Mishkaki with crushed potatoes, gravy

WHAT YOU WILL NEED:

One kg Kenchic boneless chicken breast (cut into cubes)

One teaspoon turmeric

One teaspoon paprika

One teaspoon of black pepper

Salt to taste

One teaspoon of garlic ginger mince

1/2 cup white vinegar

.

Keep Reading

• Make food toddlers will eat without a fight
• Myth or truth? The okra water magic
• Four practices that minimise risk of food poisoning
• Easy recipe: Pide 'Fatayer' Turkish flatbread

One tablespoon of soy sauce

One tablespoon honey

In a glass bowl mix all the above ingredients. Thread the chicken cubes on a skewer alternating with a slice of onion and a slice of sweet pepper, about four cubes of chicken per skewer. Retain the extra marinade from the chicken we will use it to make a gravy sauce.

Now pan sear the skewers, you will need 2 tablespoons oil.

In a non-stick pan over medium heat add in the oil and sear the skewers until golden brown and cooked towards inside.

NOW THE GRAVY SAUCE

Two tablespoons butter

Two tablespoons flour

1/2 cup of the chicken marinade that was retained from the chicken marination.

One cup water

Chopped fresh coriander

1/2 teaspoon oregano

Using the same pan that you pan-seared the skewers add the butter, go in with the flour and mix well with a whisk.

Add the marinade with one cup of water and mix well until smooth. Add the fresh chopped coriander and oregano bring to a boil until thick and set aside.

TO MAKE CRUSHED POTATOES

One kg of potatoes peeled and boiled

Two tablespoons butter

chopped fresh coriander

One teaspoon oregano

Salt to taste

In a pot with the boiled potatoes remove any excess liquid, while the potatoes are still hot add in the butter, coriander, oregano and salt. using a spatula slightly crush the potatoes and you mix them to get the flavours intact. Serve the crushed potatoes with the chicken skewers and pour the gravy sauce on top.