Indian Inspired Chicken Skewers

Indian chicken Kabobs-2059pinterest

This dinner helps me accomplish my summer goals: it is easy to prepare with flavors we don’t experience everyday. We are only traveling as far as Seattle this summer break, but my family can experience the world this summer through cooking. My kids love Indian food and Indian inspired dishes, so this was a favorite dinner with them. This is a simple way to prepare chicken, but you need to marinade at least 6 hours or overnight, so make sure you prepare in advance. I think ever since eating chicken nuggets as a second grader I have loved dipping chicken in sauce, this beats the pants off of chicken nuggets and with the low fat sour cream and yogurt, it is a great dinner option when you want to splurge on chocolate chip cookies and iced cold milk for dessert.

Indian chicken Kabobs-2053

 

Skewers:
3/4 cup plain low-fat yogurt
1 tablespoon grated peeled fresh ginger
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon
1/8 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 1/2 inch slices

Raita:
1/2 cup plain low-fat yogurt
1/4 cup reduced fat sour cream
1 tablespoon minced seeded jalapeño pepper
1/3 cup diced, seeded tomato
1/4 cup cucumber, peeled, seeded, grated and squeezed dry
1 1/2 teaspoon chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt

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.

Prepare the raita: combine the 1/2 cup yogurt with the remaining ingredients in a small bowl. Keep refrigerated until ready to eat.

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.

Indian Chicken Skewers
 
Prep time
Cook time
Total time
 
Delicious summer grilling recipe. You need to marinate over night, so make sure you are prepared.
Author:
Serves: 4
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 jalapeño 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 adapted from Cooking Light magazine.

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