Indian Chicken Skewers

BBQ food doesn’t have to be limited to BBQ weather. And good job really, because, let’s face it, England doesn’t often always follow through with it’s supposed ‘summer’ season. These are good on the BBQ, but also delicious when oven baked as shown below.

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They can be ready in a flash, and although it improves the flavour, they don’t need to be marinated. The flavour is strong enough, and because the chicken is cut into small chunks, there is enough coating on each piece so marinading isn’t essential. I usually don’t bother and make them on the spur of the moment!

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These are also super quick to cook due to the small chunks of chicken and the metal skewers conducting the heat through the middle. So really, it’s a dinner in a dash kind of thing, and also great for a quick meal prep as the skewers act as portion sizes.

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Ingredients:

  • 200g chicken breast, diced
  • 40g yoghurt*
  • 1/4 tsp ground turmeric
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garam masala
  • 1/4 tsp coconut sugar or granulated sweetener
  • 1/8 tsp pink salt
  • 1 tsp tamari*
  • 2 tsp lime juice
  • 3/4 large or 1 small red pepper, diced
  • 1 onion, sliced (opt)
  • 5 skewers

Directions:

  1. Preheat the oven to 200C. Get 5 small skewers or two large skewers to hand. Prepare a baking tray by lining with foil and lightly oiling the foil.
  2. Dice up the red pepper and slice the onion if using. Put the onion on the foil lined baking tray.
  3. To a medium bowl, add the yoghurt, spices, sugar, salt, tamari and lime juice. Add the diced chicken and coat well in the yoghurt mixture. Alternately thread a piece of red pepper and chicken onto the skewers until all the chicken is on the skewers.
  4. Place the skewers onto the foil on top of the onions and put in the oven for 15 minutes, turning once whilst cooking.
  5. Check the chicken is cooked through and baste the skewers with any liquid that has been produced (spoon the juices over the chicken). Serve straight away or allow to cool, wrap in foil or pop in a tupperware and store in the fridge for up to 2 days.

How about serving them with this easy Healthy Pilau Rice, or maybe my recipe for Indian Courgette Fritters for a fully Indian themed meal!

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Notes:

  • I used soya yoghurt to keep it dairy free, but natural or greek should work fine.
  • Tamari is a gluten free alternative to light soy sauce and is what I currently have at home. Light soy will work just as well.
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