Indian Chicken Skewers
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Serves: 4
 
Delicious summer grilling recipe. You need to marinate over night, so make sure you are prepared.
Ingredients
  • Skewers:
  • ¾ cup plain low-fat yogurt
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon cardamom
  • ¼ teaspoon turmeric
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 3 garlic cloves, minced
  • 2 pounds skinless, boneless chicken breasts, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 medium red onion, cut into 1- inch chunks
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium zucchini, cut into ½ inch slices
  • Raita:
  • ½ cup plain low-fat yogurt
  • ¼ cup reduced fat sour cream
  • 1 tablespoon minced seeded jalapeƱo pepper
  • ⅓ cup diced, seeded tomato
  • ¼ cup cucumber, peeled, seeded, grated and squeezed dry
  • 1½ teaspoon chopped fresh cilantro
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
Instructions
  1. To prepare kebabs combine the first ten ingredients in a large zip-top plastic bag. Add the chicken chunks and seal the bag. Place the bag in the refrigerator and let marinate over night.
  2. Prepare the raita: combine the ½ cup yogurt with the remaining ingredients in a small bowl. Keep refrigerated until ready to eat.
  3. Remove the chicken from the bag and discard the marinade. Rub the excess marinade off of the chicken with a paper towel. Pour 2 tablespoon of olive oil over the chicken and rub with your fingers to distribute the olive oil evenly. Skewer the chicken pieces on metal or wooden skewers. Skewer the vegetables on different skewers. Cook over medium heat on the grill until the juices run clear on the chicken and the vegetables are charred but still brightly colored. Serve kabobs with vegetables and raita.
Recipe by Culinary Mamas at https://culinarymamas.com/indian-chicken-skewers/