Indian Chicken Kebabs

250 grams Chicken, boneless thighs
2 tbsp Cooking oil

Marinade:
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.

Grill:

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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