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Tuesday, March 17, 2015

Grilled Chicken with charred sweet peppers and spinach salad with parmesan basil pesto

Grilled chicken rubbed with Kashmiri red chili powder, garlic salt, old bay seasoning, crushed coriander, pepper, yogurt, bay seasoning, olive oil and dry parsley leaves. Grilled outdoors for 40 mins on medium and then high heat, turning every 7-10 mins.

Salad with baby spinach,  walnuts, pumpkin seeds, dry cranberries, and parmesan basil pesto dressing. 

YouTube link for another recipe of Tangri Kabab 

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