Tandoori Chicken Skewer
Marinated chicken breast threaded on skewers with tandoori spices, yogurt, and ginger. Grilled until charred on the outside and cooked through, served with fresh vegetables and sauce.
Ingredients
Method
Cut chicken breast into 1.5-inch cubes and pat dry with paper towels.
Mince fresh ginger and garlic; measure garam masala, paprika, lime juice, oil, and salt into a shallow bowl.
Cut red onion and bell pepper into 1-inch chunks.
Whisk together Greek yogurt, ginger, garlic, garam masala, paprika, lime juice, oil, and salt in a bowl until smooth.
Add chicken cubes to the marinade and coat evenly, turning gently to cover all sides. Cover and refrigerate for 4–12 hours, or at least 30 minutes if time is short.
Preheat grill to medium-high heat (about 400°F). If using metal skewers, no soaking needed; if wooden, soak 30 minutes.
Thread marinated chicken onto skewers, alternating with onion and bell pepper chunks, leaving 1/2 inch between pieces for even cooking.
Place skewers on the grill. Cook for 18–22 minutes, turning every 4–5 minutes, until chicken reaches 165°F internally and the surface is charred in spots.
Transfer skewers to a serving platter. Sprinkle fresh cilantro on top and arrange lime wedges and cucumber slices on the side. Serve with raita for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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