Spicy Chicken Kebab Skewers Recipe

Indian cuisine · 336 calories

About this recipe

Spicy Chicken Kebab Skewers are a delightful Indian snack, perfect for a quick yet satisfying treat. Tender chicken is marinated in a blend of garlic, ginger, red chili, turmeric, and coriander, ensuring every bite is bursting with flavor. Grilled on skewers until golden and juicy, these kebabs are served with tangy tomato chutney for an added burst of taste. High in protein and rich in spices, they make for a wholesome snack that’s equally suited for casual gatherings or a cozy evening at home. Easy to prepare and packed with nutrients, these kebabs are a celebration of Indian flavors and culinary simplicity, guaranteed to impress your taste buds.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 250 ml Keya Lemon Juice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 141 g Pam Grilling Grillades Cooking Spray
  • - Tomato Chutney Mix
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Cut the chicken breast into bite-sized chunks and set aside in a bowl.
  2. 2. In a small mixing bowl, combine the garlic paste, ginger paste, red chili powder, turmeric powder, coriander powder, cumin powder, salt, and lemon juice to prepare the marinade.
  3. 3. Coat the chicken pieces thoroughly with the marinade and let them sit for 20 minutes to absorb the flavors.
  4. 4. Thread the marinated chicken chunks onto skewers, ensuring they are spaced evenly for proper cooking.
  5. 5. Heat a grill pan or tawa and brush it lightly with oil to prevent sticking.
  6. 6. Place the chicken skewers onto the heated grill and cook over medium heat, turning occasionally for even cooking.
  7. 7. Grill the chicken for 10-12 minutes until it is golden brown and cooked through, ensuring the internal temperature reaches 75°C.
  8. 8. Transfer the skewers onto a serving plate and garnish with chopped fresh coriander leaves.
  9. 9. Serve hot with a side of tomato chutney for dipping or spreading.