This fast food has been referred to as kebab since the stalls started popping up in Mauritius. We don’t know the actual period when kebabs started getting popular but we surely know that it’s appreciated by everyone on our little island.
- 1 1/2 Pounds Chicken Breast
- 1/2 cup Yogurt
- salt and pepper to taste
- 1 Tbsp Granulate (powder)Onion Or 1 Grated onions
- 1 Tbsp Granulate Garlic Or Powder
- 1 Tsp cinnamon Powder
- 1/4 Cloves Powder
- 1 Tbsp Paprika
- 4 Tbsp Tomato paste
- 1 Tsp Vinegar
- 1/2 Big Spoon Honey
- 3 Tbsp Olive Oil
- Half Or a whole Lime Juice (Very Sour one)
- Wash the chicken pieces, and remove any skin.
- Mix all the ingredients above, excluding onion, carrot and onion together thoroughly and divide it into two parts. Keep one of these parts in the refrigerator. Marinate the chicken with the other part. Keep marinated chicken pieces for at least 4 hours. It should be overnight ideally (in the refrigerator).
- Take out marinated chicken and place in kebab machine. If you do not have a kebab machine, you can use a normal oven/grill or grill on a pan for 7mins on each side. Set temperatures to maximum, as the aim in cooking kebab is to cook the outside of the meat first. The inner part should remain uncooked.
- Cut off the cooked outside part once you notice it has a blackish texture and place the meat in the oven again. If in the kebab machine, just rotate the meat and cut off.
- Mince the cabbage, carrot and onion in the meantime.
- Mix the chicken pieces together with the minced vegetables and serve with bread.
Source: Cuisine Mauritian