Chargrilled Indian Chicken Kebabs

“Succulent, savoury and spicy, these chargrilled Indian chicken kebabs are so flavour-packed that you will be a sure fire hit at the family barbecue!”

Chargrilled Chicken Kebabs Garnished with Asparagus, Roasted Red Onions, Pomegrante and Mint on a Large Serving Platter

These grilled chicken kebabs are so juicy and flavour-packed that they will be a hit at the family barbecue! 

It is marinated for hours in a host of spices that penetrate into the meat making it super succulent and packed with flavour. When grilled and basted with butter the char and caramelisation they develop on the surface makes these an absolute delight to eat. 


Ingredients

  • 1kg boneless chicken thighs, cut into strips
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp black pepper powder
  • 1/2 tsp fennel seeds, toasted and crushed coarsely
  • 4 tsp garam masala powder
  • 1 tbsp garlic, chopped finely
  • 1 tbsp ginger, chopped finely
  • 1 lime, juiced
  • 2 egg, beaten
  • 4 tbsp greek yogurt
  • 1 tsp sea salt flakes
  • 1 tbsp melted butter (to baste)

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Chargrilled Indian Chicken Kebabs

1. Into a large bowl combine the marinade ingredients (red chilli powder, turmeric powder, black pepper powder, crushed fennel seeds, garam masala powder, finely chopped garlic and ginger, lime juice, eggs, greek yogurt and sea salt flakes) to the chicken thigh strips.


2. Cover the marinated chicken with cling film and place in the refrigerator for a minimum of 1 hour. Though preferably 8-12 hours so the flavours can fully penetrate into the chicken pieces.


3. Thread the marinated chicken pieces onto metal skewers. Place them onto a greased grilling tray with a baking tray underneath to catch the juices.

4. Baste the chicken kebabs with melted butter and put the tray under the grill to cook for 30 minutes. Halfway through cooking, flip the chicken kebabs over and baste them on the other side also.


5. Remove the kebabs from the grill and serve on the skewer or unfastened onto a plate. Garnish with chopped coriander and lemon wedges.



Tips on making succulent Chicken Kebabs

Breast vs Thighs

Chicken thighs are a dark meat protein that has a slightly higher fat content than the breast. They tend to carry more flavour when cooked as the fat renders and caramelises, keeping the thigh moist and succulent. Also bear in mind that thighs cook darker, meaning they adopt a pinkish-brown colour even once cooked thoroughly. 

Chicken breast on the other hand is a leaner and less layered meat protein. Due to the lower fat content it has a tendency to dry out if cooked for too long.

When preparing these kebabs you could use either thigh or breast, though my recommendation would be to use chicken thighs. From the small focus group I’ve run with my family and friends, I’ve gathered that some have reservations about chicken thighs and prefer to cook with chicken breast. If you fall into that camp, don’t fret, go ahead and use chicken breast! They will still be great.


Keeping the thickness of strips even

So the chicken kebabs cook evenly, cut the chicken pieces into strips of even thicknesses. Then when threading the marinated chicken strips onto the skewer, space the strips so no one part of the skewer is thicker than the other. 


Maintain a gap between each skewer

Additionally, when threading the meat onto the skewer don’t squash the meat strips into each other. Leaving a tiny bit of space between each will allow a bit of airflow during cooking and will help the heat to penetrate better – meaning they’ll cook more evenly.


Skewers – Metal or Bamboo

You can either use wooden or metal skewers.

Using metal skewers will cook the chicken pieces quicker, as the metal skewers will heat up and cook the meat from the centre. Bamboo skewers on the other hand will not conduct heat and won’t cook from the centre. 

Beyond that the differences are minimal, so go by your preference. If you’re using wooden skewers, soak them in water for an hour before using. This will help prevent them from burning during cooking.


Checking the readiness of the chicken kebabs

As each person’s grill will behave differently, I highly recommend that you check the readiness of your kebabs before taking them out. Test the chicken by slicing into a larger piece and ensuring that it is piping hot and no longer pink in the middle. Be sure to cut into different parts of the chicken kebab to ensure it is cooked evenly throughout.


Serving the Chargrilled Indian Chicken Kebabs

These Indian Chicken Kebabs will taste great over a bed of basmati rice or naan bread, mint yogurt and a simple green salad on the side. 


Similar dishes that you could try

What do you think of this recipe so far? If you’re loving it, why not check out some of these other meaty recipes!

Dry Fried Coconut Lamb Curry

Keralan Chicken Curry

Luscious Pumpkin and Pancetta Pasta Bake

Steak Curry Pie


Storing Suggestions

You can refrigerate your cooked Chargrilled Indian Chicken Kebabs in an airtight container and they will keep well for 3 to 4 days. When reheating, I recommend grilling the chicken kebabs for between 5-7 minutes until they have warmed through.

If you decide to prep and freeze the uncooked chicken kebabs for future use, you can place them in an airtight container and freeze for up to 3 months.

When you are ready to grill, place the kebabs in the refrigerator so they thaw from frozen completely. Then follow the grilling method described in this recipe.


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Chargrilled Chicken Kebabs Garnished with Asparagus, Roasted Red Onions, Pomegrante and Mint on a Large Serving Platter

Chargrilled Indian Chicken Kebabs

Succulent, savoury and spicy, these chargrilled Indian chicken kebabs are so flavour-packed that you will be a sure fire hit at the family barbecue!
AuthorGeorge Alexander
PREP TIME10 minutes
COOK TIME30 minutes
TOTAL TIME40 minutes
Servings4 (kebabs)
CourseAppetizer Main Course Side Dish
CuisineGluten-Free Grilled Indian
KeywordChicken Kebabs Chicken Shish Kebab Homemade Chicken Kebab
Calories539 kcal

Ingredients

  • 1 kg boneless chicken thighs (cut into strips)

MARINADE

  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp black pepper powder
  • 1/2 tsp fennel seeds (toasted and crushed coarsely)
  • 4 tsp garam masala powder
  • 3 garlic cloves (chopped finely)
  • 1 inch ginger (chopped finely)
  • 1 lime (juiced)
  • 2 egg (beaten)
  • 4 tbsp greek yogurt
  • 1 tsp sea salt flakes

TO BASTE

  • 1 tbsp melted butter (to baste)

GARNISH

  • chopped coriander leaves
  • lemon wedges

Instructions

  • Into a large bowl combine the marinade ingredients (red chilli powder, turmeric powder, black pepper powder, crushed fennel seeds, garam masala powder, finely chopped garlic and ginger, lime juice, eggs, greek yogurt and sea salt flakes) to the chicken thigh strips.
  • Cover the marinated chicken with cling film and place in the refrigerator for a minimum of 1 hour. Though preferably 8-12 hours so the flavours can fully penetrate into the chicken pieces.
  • Thread the marinated chicken pieces onto metal skewers. Place them onto a greased grilling tray with a baking tray underneath to catch the juices.
  • Baste the chicken kebabs with melted butter and put the tray under the grill to cook for 30 minutes. Halfway through cooking, flip the chicken kebabs over and baste them on the other side also.
  • Remove the kebabs from the grill and serve on the skewer or unfastened onto a plate. Garnish with chopped coriander and lemon wedges.

Nutrition

Calories: 539kcal (27%) Carbohydrates: 4g (1%) Protein: 83g (166%) Fat: 16g (25%) Saturated Fat: 5g (31%) Cholesterol: 314mg (105%) Sodium: 661mg (29%) Potassium: 55mg (2%) Sugar: 1g (1%) Vitamin A: 27IU (1%) Calcium: 10mg (1%) Iron: 18mg (100%)

Did you make this recipe?

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If you love these chargrilled Indian chicken kebabs, why don’t you check out our other meaty recipes? Like this comforting keralan chicken curry.


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