These tender, aromatic chicken kabobs are infused with the warm, fragrant spices of India and a touch of citrusy brightness from lime. A creamy yogurt marinade keeps the chicken juicy while layering it with subtle heat and depth from garam masala, paprika, and ginger. Grilled or broiled, these kabobs make an easy, crowd-pleasing dish that feels both exotic and familiar—perfect for summer gatherings or a simple weeknight dinner.
INGREDIENTS:
2 large chicken breasts, well chilled
1/2 cup plain Greek yogurt
2 limes, juiced
4 cloves garlic, minced
1/2 cup onions, finely chopped
2 inches fresh ginger root, peeled and grated
1/2 teaspoon salt
1 tablespoon garam masala
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
METHOD:
Slice the chilled chicken breasts into thin strips. Place the chicken in a large, sealable plastic bag or shallow glass dish.
In a blender, combine the yogurt, lime juice, garlic, onion, ginger, salt, garam masala, paprika, cayenne, and turmeric. Blend until smooth.
Pour the marinade over the chicken. Seal the bag and massage gently to coat all pieces evenly. Refrigerate for at least 4 hours or overnight, turning occasionally to ensure even marination.
Preheat the broiler or grill. Lightly brush the broiler pan or grill grate with oil.
Thread chicken strips onto metal skewers (use two strips per skewer). If using wooden skewers, soak them in water for 30 minutes beforehand.
Broil or grill the chicken skewers about 4 inches from the heat source, turning once, until lightly browned and cooked through—6 to 8 minutes total.
Transfer cooked skewers to a platter, cover loosely with foil, and let rest for a few minutes. Remove chicken from the skewers and serve warm or at room temperature.
SERVING SUGGESTIONS:
- Serve with steamed jasmine or basmati rice, mango chutney, and mint raita.
- Add a simple cucumber and tomato salad on the side for a refreshing contrast.
- For a lighter option, serve the kabobs over a bed of mixed greens with a drizzle of yogurt dressing.
