Description
These kebabs get a bright, herby marinade overnight.
Grilled to perfection, theyre a summery delight.
Ingredients
Units
Scale
- 8 oz (227 g) Chicken thigh pieces (boneless and skinless)
- One bunch Mint leaves (fresh)
- half bunch Cinatro leaves (fresh)
- 2 tbsp Black pepper powder (freshly ground)
- 1 cups (237 ml) Yogurt
- 1 tbsp Chickpea flour
- Salt
- 1 tsp Red chilli powder
- 1 tsp Smoked paprika
- 1 tsp Garam masala powder
- 4 Skewers (bamboo or metal)
- 1 Lime
- 2 tbsp Oil
Instructions
- Wash the chicken thigh, cut it into small pieces, and pat them dry.
- Prepare a rub with chickpea flour, salt, spices, and lime juice.
- Rub the chicken pieces gently with the rub mixture.
- In a bowl, beat the yogurt and add all the spices.
- Puree the mint and cilantro leaves together.
- Blend the mint-cilantro puree with the yogurt and other spices.
- Immerse the chicken pieces in the yogurt mixture, cover with cling film, and refrigerate for at least 12 hours.
- Heat the grill or preheat the oven to 450°F (232°C).
- Soak bamboo skewers in water overnight or for at least 4-5 hours.
- Thread the chicken pieces onto the skewers.
- Line a baking pan with foil and place the chicken skewers in it.
- Roast in the oven for 20 minutes; flip after 10 minutes and roast until nicely browned.
- Broil for another 5 minutes, or until nicely charred. Adjust oven temperature and time as needed to prevent toughness.
- Serve immediately, with lime juice, salad, and sliced onions.
Notes
- For extra tender chicken, marinate for up to 24 hours.
- If using bamboo skewers, soaking them prevents burning and cracking during grilling.
- Leftover kebabs can be stored in the refrigerator for up to 2 days; reheat gently in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
- Cholesterol: 80