Description
Delicious and tender chicken kebabs marinated in a blend of spices, perfect for any occasion.
Ingredients
Scale
- 400g Chicken Breast
- 35g Ginger (thumb sized piece)
- 3 Cloves Garlic
- ½ teaspoon Salt
- ¼ teaspoon Ground Cumin
- 1 tablespoon Kashmiri Chili Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 15g Fresh Coriander (⅓–½ packed cup)
- 1 tablespoon Lemon Juice
- 2 tablespoons Cooking Oil
- 50g Yoghurt (¼ cup)
- Freshly chopped coriander for garnish
Instructions
- Cut the chicken into 2-3cm (~1 inch) cubes.
- Finely chop the coriander.
- Peel the garlic and mash it into a paste, adding a pinch of salt to help.
- Peel and grate the ginger, mixing it with all marinade ingredients.
- Add the chicken to the marinade and mix well. Cover and marinate for at least 4 hours, up to 24 hours.
- If using bamboo skewers, soak them in water for 30 minutes before cooking.
- Thread marinated chicken onto skewers when ready.
- Preheat the grill to its hottest setting.
- Grill the skewers for 15-18 minutes, flipping halfway, until chicken reaches 73°C or 165°F.
- For air frying, spray the basket with oil and cook at 200°C or 400°F for 12-16 minutes, flipping halfway.
- For oven cooking, preheat to 220°C or 450°F (or 200°C or 400°F for fan-assisted) and cook for 15-20 minutes.
- For BBQ, sear on direct heat for 1-2 minutes per side, then move to indirect heat until cooked through.
Notes
Serve hot with pita bread, naan, or rice, and consider a yogurt-based sauce or chutney for enhanced flavor. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken, kebab, tikka, Indian recipe, grilling