Pounded pan-grilled Chicken on skewers & a wrap

Pounding chicken makes it really easy to cook the chicken fast and also allow the marinade to reach the inner most portion of the chicken (actually there is no innermost portion since it is all flat). This is a fairly simple method of making a delicious chicken skewers. Pound the chicken, marinate in the sauce of your choice, thread them on skewers and grill them in a large pan.

I make this chicken very often and use different marinades every time. I made it again today and used it in a wrap.

Tangy Red Chicken Marinade

Ingredients
2 tsp National malai chicken masala
1 tsp red chilli powder
1/2 tsp fennel powder
1/2 cup thick yoghurt, beaten till smooth
1 tsp lemon juice
salt to taste
1 tsp dried mint leaves
1 tsp grated garlic
1 tbsp roasted chana powder (optional)
1/2 tsp date syrup (optional)

Method
Mix all the ingredients in a bowl and keep aside

Emerald Chicken marinade

Ingredients
1 1/2 cup mint leaves
10-12 black pepper
juice of 1/2 lemon
1 tsp jeera powder
1-2 green chilli
3-4 garlic pods
salt to taste
2 tbsp roasted chana powder

Method
Process all the ingredients in the mixer until smooth. Add the chana powder, mix well and leave aside.

Pounded pan-grilled chicken on skewers

Ingredients
250 gms chicken
marinade of your choice

Method
Wash and clean the boneless chicken breast. Cut in them in 2" pieces. Do not bother if they are small or too big. Take a mallet and pound the chicken. The chicken may tear at place but it's fine. If the piece turns out to be too big after pounding, you can cut it into two pieces.

Place it in the marinade and toss it well to cover each piece. Refrigerate for at least 2-3 hours. Remove from refigerator and thread it on the skewers. Since the pieces are flat you will have to actually sew them on the skewers.

Heat a large non-stick frying pan. Add about 1/2 - 1 tsp oil, just enough to grease the pan. Place the chicken skewers on the pan and cover the pan. Allow to cook for about 2 minutes on slow or until you see the steam coming out from the sides of the pan. Lift the cover, turn the chicken over and cook the other side covered for another 2 mins. Now turn the heat to high and continue to cook the chicken for about 30 secs. Now the water would have evaporated and the chicken starts to brown. Turn over, remove the cover and allow the chicken to brown on the other side. Remove from the pan, place it on the serving plate. You can serve it plain with some salad on the side or use it in a wrap like I did.

All ready to be used in the wrap

Place the chicken on the wrap

Add some coleslaw and salad of cucumber & tomatoes tossed in chaat masala, roasted jeera powder, extra virgin olive oil, salt & dried mint.

Top with some iceberg lettuce for some crunch and mustard sauce or red pepper sauce.

Wrap it and enjoy...