Indian Spiced Chicken Skewers
Fragrant, spicy (but not hot) sour and slightly sweet. These chicken skewers have it all!! The juicy chicken is marinated in a wonderful mix of flavours before being charred to perfection and basted with a lemon and sugar mixture. They are juicy, flavourful and utterly delicious!!!
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Servings: 12 skewers
- 1 red chilli add an extra one or two if you like it spicy
- 3 spring onions
- 5 garlic cloves
- 2 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1 tbsp oil
- 1 tbsp water or less - see notes
- 3 large boneless skinless chicken breasts or thighs
- juice of 1 lemon
- 2 tsp of caster sugar
- fresh mint (for garnish)
For the dip
- 1 Lebanese cucumber
- small handful fresh mint (or 1/2 tsp dried mint)
- 200 ml thick natural yoghurt
- salt to taste.
Place the chilli, spring onions and garlic into a food processor and whizz until roughly chopped.
Add the turmeric, cumin, salt and oil then whizz on the highest setting until well combined.
If you are struggling to get a smooth paste then add some or all of the water and continue to whizz it until you have a smooth paste.
Cut the chicken breasts into thick long strips and add them to the marinade.
Leave to marinade for 3-8 hours.
Remove the chicken from the marinade and brush off any lumps.
Thread the chicken strips onto kebab skewers.
Dissolve the sugar into the lemon juice and set aside.
Place a grill pan over a high heat and allow to heat until almost smoking (or grill these on the BBQ)
Cook the skewers for 2-3 minutes on each side, then brush each skewer with the lemon sugar water and grill for another minute, until lightly charred and cooked through.
Garnish with chopped mint and serve with the cucumber dip.
To make the dip
Cut the cucumber in half and remove the seeds.
Finely chop the cucumber and the mint.
Mix into the yoghurt and season with salt.
Depending on the motor in your food processor you might need to add a little water to your spice mix, to ensure you get a smooth paste. Start with a small amount and keep adding until you can easily combine everything to a paste.
If using chicken thighs, you will need to cook them for longer to ensure they are cooked through. This will depend on the thickness but I would suggest 5 minutes a side.