Indian · Dinner
Spiced Chicken Skewers
Boneless chicken thigh chunks marinated in yogurt, lemon juice, garlic, ginger, and toasted ground spices, threaded on skewers with onion and bell pepper, then char-grilled over high heat. Finished with sliced red onion and lemon wedges, this North Indian tandoori-inspired dish delivers smoky, tangy, warmly spiced bites.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
388Calories
42.1gProtein
18.9gFat
13.8gCarbs
5.9gSugar
2.8gFiber
1489mgSodium
213mgChol
5.1gSat Fat
730mgPotassium
140mgCalcium
3.6mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Cut chicken into 1.5-inch chunks and pat dry. Mix yogurt, lemon juice, minced garlic, grated ginger, chili powder, turmeric, cumin, garam masala, paprika, and salt in a bowl. Add chicken and coat well.
2
Marinate
Cover and refrigerate for 60 minutes, allowing the yogurt to tenderize the meat and spices to penetrate.
3
Grill
Thread marinated chicken onto a skewer, alternating with onion and bell pepper chunks. Cook over high heat for 10–12 minutes, turning every 2–3 minutes, until charred and cooked through.
4
Plate
Transfer to a plate, scatter sliced red onion on top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh, cut into 1.5-inch chunks
- 120g120g plain yogurt
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp chili-powder
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp garam masala
- 1 tsp1 tsp paprika
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable-oil
- 11 onion, cut into chunks for skewering
- 11 bell-pepper, cut into chunks for skewering
- 22 lemon wedge, to serve
- 2 tbsp2 tbsp red onion, to serve
