- Ingredients:
- 1 kg or approx 2 pounds boneless skinless chicken breasts cut into about 1 inches cubes
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil or mustard oil
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- Zest from one lemon
- 2 tablespoons lemon juice
- salt to taste
- 5 garlic cloves, minced
- 1 large red onion, cut into wedges(Optional)
- Vegetable oil, for greasing the grill
- Method:
- Prepare the marinade by combining the yogurt, olive oil, paprika, cumin, cinnamon, lemon zest, lemon juice, salt, pepper and garlic in a big bowl.
- Thread about 5-6 chicken pieces onto each metal skewers such that the chicken pieces stays flat, alternating occasionally with the red onion wedges(if using). Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spread the marinade all over the chicken, coating well. Cover and refrigerate at least 5-6 hours or overnight.
- Preheat the grill to medium-high heat. Grease the grill properly with vegetable oil. Place the skewers over the hot grill and grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes.
- Transfer the skewers to a platter and serve along with spicy chutney and yogurt sauce.
Some Grilling Tips:
- Try to use a grill that is good for charcoal rather than gas.
- Prefer coiled or flat skewers over plain round skewers
- When you place the skewers with the meat over the grill, make sure the meat does not touch the grill grids. You can use some device on the grill surface so that the skewers stays up about an inch above the surface of the grill.
- Place the metal frame on the grill and place the kebab skewers on top of the frame.
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