Indians love their chicken kebabs in all their variety, from juicy malai kebabs to smoky tandoori skewers. Here is a chicken kebab dinner recipe made soft and flavourful by a yoghurt‑spice marinade. The kebabs develop a smoky exterior and stay juicy inside after grilling.
Ingredients
UNITSIngredients
500 gBoneless chicken (cut into cubes)
2 tbspMustard oil
½ cupThick yoghurt
1 tbspGinger-garlic paste
2 tbspLemon juice
1 tspRed chilli powder
¼ tspTurmeric
1 tspGaram masala
1 tspCoriander powder
1 tspCumin powder
½ tspKasuri methi (crushed)
1 tspGreen chilli paste (optional)
to tasteSalt
for garnishFresh coriander
for servingOnion rings
Skewers (wooden or metal)
Follow
Directions
Description - Step 1
Marinate the Chicken
Using a large bowl, combine yoghurt, ginger-garlic paste, lemon juice, green chilli paste, red chilli powder, turmeric, cumin powder, coriander powder, kasuri methi, mustard oil, and salt. Add the garam masala and stir well. Set aside to marinate for at least two hours, preferably overnight, in the refrigerator.
Description - Step 2
Assemble the Skewers
Using metal or wooden skewers, thread marinated chicken pieces onto them. For more crunch and colour, try adding some onions and bell peppers in between the chicken pieces.
Description - Step 3
Grill or Bake
Turn the oven or griller on high heat, around 200°C. Cook, rotating once, until chicken is browned on top and cooked through, using the skewers. To enhance the taste, simply brush with oil or butter.
Description - Step 4
Serve Hot
Carefully take the skewers out and arrange them on a dish. Serve hot with mint chutney, onion rings, and lemon wedges.