Fresh, zesty, juicy and packed with irresistible flavors, this lemon chicken kabab is proof that a handful of simple ingredients can create something truly extraordinary!

If you're looking for a chicken recipe that's bursting with fresh citrusy flavors while staying incredibly juicy and tender, this lemon chicken kabab is exactly what you need!

Marinated twice for maximum flavor, cooked with fragrant whole spices, and finished with plenty of lemon zest and juice, this kabab is light, aromatic and irresistibly delicious!

In addition to it, a freshly roasted blend of black peppercorns, cumin seeds, green cardamom, cloves and fenugreek seeds is sprinkled over the finished kabab for an extra layer of aroma and flavor.

This simple finishing spice mix elevates the dish from delicious to truly unforgettable making it perfect for everything from weeknight dinners to festive gatherings!

What is Lemon Chicken Kabab?

Lemon chicken kabab is a light, refreshing take on the classic Indian chicken kabab, where juicy pieces of chicken are infused with the bright, zesty flavors of fresh lemon instead of relying on heavy spices alone.

Unlike fiery red tandoori kababs, lemon chicken kabab is all about balance highlighting the bright zing of fresh lemon, complemented by creamy yogurt and aromatic whole spices for a beautiful allrounder flavor.

The citrusy freshness beautifully complements the savoury richness of the chicken, while whole spices and a sprinkle of freshly roasted masala add warmth and complexity without overwhelming the palate.

The result is a kabab that's juicy, fragrant and bursting with vibrant flavors in every bite. This lemon chicken kabab is a versatile dish that's elegant enough for entertaining yet simple enough for a weeknight dinner.

The post Lemon Chicken Kabab Recipe | Juicy, Zesty & Easy Restaurant-Style Chicken first appeared on Flavor Quotient.

I always end up with more pulled pork than I know what to do with after a smoke, and this is my go-to way to use it up. Melty cheese and smoky pork between two crispy slices of buttered sourdough is hard to beat, and it comes together in about the time it takes to […]

The post Pulled Pork Grilled Cheese Sandwich appeared first on Simply Meat Smoking.

These smoked chicken recipes are packed with flavor and perfect for everything from easy weeknight dinners to weekend cookouts. You’ll find whole smoked chickens, juicy thighs, crispy wings, drumsticks, chicken quarters and stuffed chicken breasts, with options for pellet grills, Pit Boss and Traeger smokers. Smoked Beer Can Chicken A whole chicken cooked upright over […]

The post 45 Easy Smoked Chicken Recipes appeared first on Simply Meat Smoking.

These hot honey chicken drumsticks are baked until perfectly juicy, then glazed & rebaked with a luscious mix of honey, hot sauce and lemon juice until beautifully caramelized and finger-licking delicious! The kind of recipe that disappears faster than you can make it!

Sticky, sweet, spicy and completely irresistible - Who's grabbing the first drumstick? 😀

There’s something incredibly satisfying about sticky, glossy chicken drumsticks fresh out of the oven, especially when they strike that perfect balance between sweet and savory goodness with that sizzling touch of heat!

These hot honey chicken drumsticks bring together the comforting familiarity of oven-baked chicken with the irresistible allure of a spicy honey glaze that caramelizes beautifully as it bakes.

The result is a finger-licking dish that feels equally at home on a casual weeknight dinner table or as the star attraction at your next gathering.

What is hot honey chicken drumstick?

These hot honey chicken drumsticks are everything you want in a crowd-pleasing chicken recipe — juicy oven-baked drumsticks coated in a sticky, sweet and spicy hot honey glaze that sticks to the chicken like nobody’s business making it the ultimate finger-licking dinner!

Seasoned with a simple but flavorful blend of garlic powder, onion powder, chilli powder, salt and pepper, the chicken develops a delicious savory base before the magic really begins.

The post Hot Honey Chicken Drumsticks | Baked Chicken Drumsticks with Hot Honey Glaze first appeared on Flavor Quotient.

If you think tofu is boring, these creamy chilli tofu noodles are about to change your mind. Silky tofu sauce with a crispy, umami-packed tofu crumble on top makes this one of the most satisfying noodle bowls I’ve ever made at home.

We eat these creamy chilli tofu noodles so often at home that I’ve lost count. They’re warm, comforting, and have this incredible depth of flavour from the shiitake mushrooms and homemade chilli oil. And because we make both the sauce and the crumble from tofu, every serving is protein-rich, something that’s not very common with noodle dishes.

The whole thing takes about 30 minutes and uses ingredients that are easy to find. This is easily one of our favorite weeknight noodle bowls, and it’s usually on rotation with peanut butter ramen and chilli chicken noodles.

Ingredients for Creamy Chilli Tofu Noodles

Tofu: Use firm tofu for best results. It holds up well both when blended into a sauce and when crumbled and fried.

Shiitake Mushrooms: Dried, soaked in hot water for 10 minutes, and finely chopped.

Walnuts: Roughly chopped, for crunch and richness in the crumble.

Crumble Marinade: Oyster sauce, dark soy sauce, vinegar, garam masala, grated garlic, and grated ginger.

Tofu Sauce: Peanut butter, garlic, salt, and water blended with tofu.

Noodles: Any thick noodle works well here. Cook as per package instructions.

Chilli Oil: For drizzling on top before serving.

Spring Onions: Whites and greens, separated.

Oil: Any neutral cooking oil.

Frequently Asked Questions

Richa’s Top Tips

• Use firm tofu, not silken. Silken tofu is too soft and watery for both the sauce and the crumble. Firm tofu blends into a smooth sauce while still having enough structure to crumble and fry without falling apart.
• Keep frying the crumble even when it looks mushy. It will turn mushy at first and that’s completely normal. Keep going on low heat for 4-5 minutes and it’ll turn golden and crispy. That’s where all the texture comes from.
• Don’t overcook the noodles. They need to hold up against the sauce and crumble, so slightly undercooked is better than overdone. Drain them as soon as they’re ready.
• Assemble right before eating. The sauce, crumble, and noodles are best combined at the last minute. If they sit too long, the noodles absorb the sauce and lose that saucy, coated texture you want.

Storage Tips

• In the fridge: Store the sauce, crumble, and noodles separately in airtight containers for up to 2 days. Keeping them apart prevents the noodles from absorbing all the sauce and the crumble from going soft.
• Freezing: Not recommended. The tofu sauce changes texture once frozen, and the noodles become mushy after thawing.
• Reheating tip: Warm the noodles with a splash of water, heat the crumble on a hot pan to crisp it back up, and serve with fresh sauce. The sauce is best at room temperature or gently warmed, not hot.

Serving Ideas

These creamy chilli tofu noodles are a full meal in a bowl, but if you want to add something on the side:

• With Vegetarian Gyoza Potstickers: Crispy gyoza alongside a creamy bowl of noodles is always a winning combination.
• With Veg Spring Rolls: Light, crispy spring rolls are a great contrast to the rich, creamy sauce.
• With Asian Slaw: Something fresh and crunchy on the side balances the richness of the tofu sauce nicely.
• With a fried egg on top: If you’re not keeping it vegan, a runny fried egg over the noodles adds another layer of richness and protein.

Customisation Ideas

• Add more veggies: Broccoli, bok choy, edamame, or baby corn all work really well with the recipe. You can stir-fry them quickly and add them on top with the crumble so they’re crunchy and fresh.
• Make it non-veg: You can toss in shredded chicken or prawns for a very different flavour profile; the tofu sauce goes just as well with both options. 
• Swap the peanut butter: If you want a milder yet creamier taste, you can use cashew butter or almond butter for a slightly nuttier flavour. 
• Make it spicier: For a deeper, more layered spice, you can add in a teaspoon of gochujang or sriracha to the tofu sauce before blending. 

Did You Know?

Tofu was invented over 2,000 years ago in China, and the most widely accepted story credits it to a happy accident. Legend says a Chinese cook accidentally curdled soy milk by adding nigari, a mineral-rich salt derived from seawater. The curds that formed were pressed together, and tofu was born. The process hasn’t changed much since. Every block of tofu you buy today is still essentially soy milk that’s been curdled and pressed. 

If you’ve been looking for a plant-based meal that actually feels satisfying and comforting, this tofu noodles recipe is the one to try. The sauce is creamy, the crumble is crispy, and the chilli oil ties it all together. We make it all the time, and it hasn’t gotten old yet.

Tag me on Instagram @my_foodstory when you make it; I always love seeing these recipes in your kitchens.

Watch Chilli Tofu Noodles Recipe Video

Print

Creamy Chilli Tofu Noodles

Creamy, spicy, nutty, and full of umami, these Creamy Chilli Tofu Noodles are a must-try for Indo-Chinese lovers. It's loaded with flavor, easy to make, and endlessly customisable.

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 256kcal

Author Richa

Ingredients

For marination

• 100 grams tofu approx. 1 cup, roughly chopped
• 2 shiitake mushrooms hydrated and finely chopped refer note 1
• 5 walnuts roughly chopped
• 1 tablespoon oyster sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon vinegar
• ¼ teaspoon garam masala powder
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger

For sauce

• 100 grams tofu approx. 1 cup
• 2 tablespoons peanut butter
• 2 garlic cloves whole
• 1 pinch salt
• ¼ cup water

Other

• 225 grams cooked noodles approx. 2 ½ cups
• 1 tablespoon cooking oil
• 2 tablespoons finely chopped spring onion whites
• ¼ cup finely chopped spring onion greens divided
• 1 tablespoon chilli oil

Instructions

Marinating tofu

• Take tofu in a bowl, add chopped shiitake mushrooms, walnuts and rest of the ingredients for the marination, give a good mix and marinate for 10 minutes.
  100 grams tofu, 2 shiitake mushrooms hydrated and finely chopped, 5 walnuts, 1 tablespoon oyster sauce, 2 teaspoons dark soy sauce, 1 teaspoon vinegar, ¼ teaspoon garam masala powder, 1 teaspoon grated garlic, 1 teaspoon grated ginger

Cooking noodles

• Boil 3 cups of water in a pot, add noodles and cook as per package instructions. Do not overcook the noodles. Drain immediately and set aside.
  225 grams cooked noodles

Making tofu sauce

• Add tofu, peanut butter, salt and water to a mixer and blend to a smooth sauce, transfer to a bowl and set aside.
  100 grams tofu, 2 tablespoons peanut butter, 1 pinch salt, ¼ cup water, 2 garlic cloves

Pan frying tofu crumble

• Heat a wide pan with 1 tablespoon cooking oil, add spring onion whites and fry for a few seconds on high until fragrant, add the marinated tofu and fry on medium heat. Initially they will turn mushy but keep frying on low for 4-5 minutes till they turn golden and crispy. Add 2 tablespoons of spring onion greens and take off the heat.
  1 tablespoon cooking oil, 2 tablespoons finely chopped spring onion whites, ¼ cup finely chopped spring onion greens

To serve

• Take cooked noodles in a bowl, sprinkle a few drops of water and microwave for 30 seconds. add tofu sauce, top with tofu crumble, 2 tablespoons of spring onion greens, drizzle chilli oil and serve immediately.
  1 tablespoon chilli oil

Video

Notes

1. To hydrate shiitake mushrooms, soak in hot water for 10 minutes. 

Nutrition

Calories: 256kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 341mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Creamy Chilli Tofu Noodles appeared first on My Food Story.

These buffalo chicken sliders are stuffed with shredded chicken tossed in buffalo sauce, plenty of melted cheese, and tucked between soft Hawaiian rolls brushed with garlic butter. They’re spicy, cheesy, and come together faster than you’d think. I make these whenever we’re hosting game day or need an easy appetizer that disappears fast. What I […]

The post Buffalo Chicken Sliders appeared first on Simply Meat Smoking.

By Daniel Hale

I first came across this Tuscan-style chicken under a brick recipe in Steven Raichlen’s Planet Barbecue. It is one of those old-school grilling techniques that looks unusual at first, but makes perfect sense once you try it. In Tuscany, pollo al mattone is traditionally cooked under the weight of a brick over wood embers or charcoal.

For this version, I adapted Steven’s recipe for the Wildfire Ranch Pro 30″ Griddle. The idea is simple: flatten the chicken, season it well, press it under a brick, and let the heat and pressure create crisp skin and juicy meat.

Why I Used a Griddle

I chose the Wildfire 30” Ranch Pro griddle for this cook because chicken under a brick is all about contact. The weight of a brick presses the chicken down, and I liked the idea of putting that pressure against a flat, hot cooking surface instead of grill grates.

That direct contact helps the skin brown and crisp while the chicken cooks. The griddle also gave me enough room to work around the bird and manage the heat.

Prepping and Cooking

For pollo al mattone, the first step is spatchcocking the bird. This simply means removing the backbone so the chicken can be opened and pressed flat. You can do this with kitchen shears or a sharp knife. Once the backbone is removed, turn the chicken over and press firmly on the breastbone to flatten it.

Flattening the chicken is what makes this technique work. The bird cooks more evenly, and the skin has better contact with the hot griddle once the brick goes on top. Since I was using one whole chicken, I wanted it as flat as possible so the brick could press it evenly against the griddle surface.

The seasoning was simple: garlic, rosemary, sage, black pepper, and coarse salt. I seasoned the chicken on both sides with the Tuscan-style herbed salt, making sure to get some into the crevices.

Once the griddle was hot, I lightly oiled the surface and placed the chicken skin-side down. Then I set a foil-wrapped brick on top to press the bird against the griddle. Almost right away, you could hear the skin start to sizzle as it made contact with the hot surface. You could also use any type of grill press, but where is the fun in that?

While cooking, I kept an eye on the color, adjusted as needed, and flipped the chicken once the skin had browned. From there, I continued until the chicken reached the proper internal temperature.

Use an instant-read thermometer to check for doneness, especially with a whole chicken. The breast should reach 165^°F, and the thighs can go a little higher and still stay juicy.

The Results

The chicken came off the griddle with crisp, browned skin and a lot of flavor from the garlic, rosemary, sage, and salt. The brick did exactly what it was supposed to do. It kept the chicken pressed against the hot surface, which helped build that color and texture while the meat stayed juicy.

I finished the chicken with a drizzle of extra-virgin olive oil and a squeeze of fresh lemon. That little bit of lemon really helped cut through the richness of the skin and brightened up the herbs.

This was a fun way to take a great recipe from Planet Barbecue and adapt it for the griddle.

What I liked most was how well the griddle handled the technique. Chicken under a brick can feel like an old-school charcoal recipe, but the griddle made it easy to manage the heat and get steady contact with the cooking surface.

A big thank you to Wildfire Outdoor Living for sponsoring this cook.

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

Frequently Asked Questions

The post Chicken Under a Brick, Tuscan Style appeared first on Barbecuebible.com.