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!!! | Sprinkles and Sprouts
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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
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 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.

Instructions

  • 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.
  • Serve immediately.

Notes

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.
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