1 1/2 pounds chicken breasts pat dried and cut into 1.5 inch pieces
2 cups mixed peppers cut into 1.5-inch pieces
1 medium red onion cut into 1.5-inch cubes
1/2 cup plain yogurt
1 1/2 teaspoons kosher salt
1 teaspoon green chili
2 tablespoons garlic paste
1 teaspoon ginger
2 teaspoons cornstarch
1 teaspoons ground white pepper
1/2 teaspoon garam masala
1 tablespoon oil
1/2 tablespoon lemon juice
Mint Cilantro Chutney
1/2 cup cilantro
1/4 cup mint leaves
2 tablespoons unsweetened coconut frozen or dry
1 garlic clove
1/2 teaspoon cumin seeds
1 to 2 small green chiles
1 tablespoon lemon juice
1 teaspoon kosher salt
In a medium bowl, add all the ingredients for the marinade and mix well. Add chicken and coat well. Allow to marinate for at least 4 hours or overnight in the refrigerator.
Thread the marinated chicken, peppers and onions in the skewers and lightly brush the skewers on all sides with oil. Next use one of the 3 cooking methods:
Airfryer. Brush the air fryer basket with oil and place the chicken skewers in the basket. Set the temperature to 400 degree F and cook time for 15 minutes.
Oven. To make Chicken Tikka Kebob in the oven place the skewers on a baking tray lined with parchment paper. Preheat the oven to 400 degrees F and bake for 15 minutes. Broil for 5 minutes to get the char marks.
Outdoor Grill. To make Chicken Tikka Kebob on an outdoor grill, soak the wooden skewers in water for an hour. This prevents the skewers from burning. Then thread the chicken and veggies on the skewers and brush with oil. Preheat the grill at 400 degrees and grill the chicken skewers on aluminium foil brushed with oil for 10 to 15 minutes. Turn the skewers halfway through.
To serve: Make the chutney by blending all the ingredients in a high speed blender using water as needed. Serve the chicken tikka kebab with mint-cilantro chutney.