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Place the yoghurt in a large saucepan and add the MAGGI Chicken Stock cubes with the corn flour. Stir the ingredients well until thoroughly mixed.
Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.
Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.
Meanwhile, bake the shish barak in hot oven until they have a golden color.
Gently add the shish barak to the yoghurt sauce and serve.
Per Portion of 300g
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