Ingredients
- 1 lb boneless chicken thighs (or breasts)
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 2 tbsp lemon juice
- 1-2 green chilies (optional)
- 2 tbsp vegetable oil (or olive oil)
Instructions
- Prepare the Marinade: In a large bowl, combine yogurt, minced garlic, ginger, lemon juice, and all spices. Stir until well blended.
- Marinate the Chicken: Cut chicken into bite-sized pieces and add to the marinade. Mix well and cover, refrigerating for at least 1 hour (preferably overnight).
- Preheat the Grill: Preheat your outdoor grill to medium-high, or heat an indoor grill or skillet.
- Skewer the Chicken: Thread the marinated chicken onto skewers, soaking wooden skewers in water for 30 minutes beforehand to prevent burning.
- Cook the Kebabs: Grill the skewers for about 10-15 minutes, turning occasionally until chicken is cooked through and has nice char marks, reaching an internal temperature of 165°F.
- Serving: Let the kebabs rest for a few minutes before serving.
- Garnish and Serve: Serve with slices of fresh onion, lemon wedges, and cooling yogurt sauce.
Notes
Marinate the chicken longer for more flavor. Avoid overcrowding the skewers for better cooking.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
- Diet: Paleo