Savor the Flavour of Eid with Spicy Chicken Kebabs

Eid is a time of celebration, family gatherings, and, of course, delicious food. While traditional dishes hold a special place in our hearts, it is also exciting to explore new culinary adventures during this festive season.

The following dishes are not only easy to make but also guaranteed to spread joy in each bite at a time. So, let’s embark on this delightful culinary journey contributed by Voltas Beko.

Spicy Chicken Kebabs


500g boneless chicken, cut into cubes

1/2 cup yogurt

2 tablespoons ginger-garlic paste

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon cumin powder

Salt to taste



In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, and salt to make a marinade.

Marinate the chicken cubes in this mixture for at least 2 hours in the refrigerator.

Thread the marinated chicken onto skewers.

Place the skewers on a microwave-safe plate and microwave on high for 7-8 minutes, turning them halfway through until the chicken is cooked through.

Serve hot with mint chutney and naan.

Chicken Biryani


1 cup basmati rice, soaked and drained

250g chicken pieces

1 onion, thinly sliced

2 tomatoes, chopped

1/4 cup yogurt

2 teaspoons biryani masala

1 teaspoon ginger-garlic paste

Salt to taste

Fresh coriander leaves and fried onions for garnish


In a microwave-safe dish, layer soaked rice, chicken pieces, sliced onions, chopped tomatoes, ginger-garlic paste, and biryani masala.

Add yogurt and salt to the layers.

Cover the dish with a microwave-safe lid or microwave-safe plastic wrap.

Microwave on high for 10 minutes, then reduce the heat to medium and cook for another 15-20 minutes until the rice and lamb are cooked through.

Let it sit for 5 minutes before opening the lid. Fluff the biryani with a fork, garnish with coriander leaves and fried onions, and serve hot.

Chilled Mango Kheer


1 litre milk

1/2 cup rice

1/2 cup sugar

1 cup mango pulp

1/4 cup chopped nuts (almonds, cashews, and pistachios)

1/2 teaspoon cardamom powder


Wash rice and soak them in water for 30 minutes. Drain.

In a microwave-safe bowl, combine rice and 2 cups of milk. Microwave on high for 10 minutes, stirring occasionally.

Add sugar and continue to microwave for another 10-12 minutes, or until the rice is cooked and the mixture thickens.

Allow the rice mixture to cool to room temperature, then refrigerate for at least 2 hours.

Once chilled, stir in mango pulp, chopped nuts, and cardamom powder.

Serve your refrigerator-chilled mango kheer as a refreshing Eid dessert.

Enjoy the festivities and the delicious food with your loved ones! Eid Mubarak!

ALSO READ-Bite sized deliciousness: Laddooh by Chef Sugandha Saxena

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