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33
Main Dishes
Chicken Tikka Skewers
Get summer grilling with our take on the popular Indian-spiced chicken – so juicy and flavorful!
Yield: 4 to 6 servings
INGREDIENTS
Marinade:
1 1½-inch (about ½ ounce) piece
of ginger, peeled and cut into
½-inch coins
3 garlic cloves, smashed and peeled
1 serrano or jalapeño, seeded (optional)
and cut into 1-inch pieces
1 cup plain Greek-style yogurt
1½ teaspoons kosher salt, plus more
for skewers
1 teaspoon chili powder
1 teaspoon ground turmeric
2 teaspoons garam masala
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon smoked paprika
Pinch cayenne pepper
1 teaspoon granulated sugar
Chicken Skewers:
1½ pounds skinless, boneless chicken
thighs, patted dry, excess fat trimmed
and sliced in half, lengthwise
6 to 8 12-inch skewers (soaked in water for 30
minutes, if wooden)
Neutral oil, such as canola or
grapeseed, for grilling
Cilantro leaves and lemon wedges,
for serving
INSTRUCTIONS
1. Make the marinade. Insert the chopping blade into the work bowl of the food processor. With the
machine running on High, drop the ginger, garlic and serrano through the feed tube to finely chop.
Scrape down the sides of the bowl. Add the yogurt along with the remaining marinade ingredients
and process on Low to fully blend, about 20 seconds.
2. Pour marinade into a large, resealable plastic bag. Add chicken pieces and tightly seal. Use your
hands to massage the marinade into chicken. Refrigerate to marinate at least 30 minutes or up to
4 hours.
3. When ready to cook, thread chicken onto skewers, accordion style; let any excess marinade drip off.
Sprinkle lightly with salt. Preheat a grill to medium heat and oil grates. Grill, turning occasionally until
evenly browned and charred in spots, about 10 to 12 minutes.
4. Transfer skewers to a platter and top with cilantro. Serve with lemon wedges.
Nutritional information per serving (based on 6 servings):
Calories 208 (36% from fat) • carb. 7g • pro. 25g • fat 8g • sat. fat 3g • chol. 110mg • sod. 520mg
calc. 71mg • fiber 0g
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