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!
- 1 kg 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
- 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
- 1 tbsp melted butter (to baste)
- chopped coriander leaves
- lemon wedges
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.
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%)