Indian Chicken Kebabs

250 grams Chicken, boneless thighs
2 tbsp Cooking oil

1 tbsp Garlic grated
1 tbsp Ginger grated
1 tbsp Chilie powder
1 tsp Coriander powder Dhania
1 tsp Cumin powder jeera
1/2 tsp Turmeric powder Haldi
1/2 tsp Garam masala
2 tbsp Yogurt plain
1/2 tsp Salt
1/4 tsp Pepper powder
1 tbsp Lemon juice
2 tbsp Cooking oil

Marinate chicken:

Clean, cut chicken into long 4 inch strips.

In a mixing bowl combine all the marinade ingredinets.

Add the chicken pieces, cover and leave to marinate. You can marinate for 15 minutes right up to 24 hours.


Thaw the chicken an hour before you plan to cook it.

Soak the skewers in water for 30 minutes – This will prevent them from burning
Thread the chicken pieces on the skewers and set aside.

Heat a grill on medium-high, brush some oil to prevent sticking.

Cook the chicken skewers for 3 minutes on each side, turning the skewers and adjusting the heat as necessary.

Serve with extra lemon slices and grilled onions on the side.

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