Easy Chicken Kebabs
These chicken kebabs are a perfect way to celebrate summer. You can marinate the chicken up to 24 hours in advance, skewer them then grill them outdoors or on an indoor tava or frying pan.

Today, I am using classic Indian individual spices but you can substitute these spices with 1 tablespoon bottle masala to give it that East-Indian zing. If you do choose to use bottle masala - omit the chilly powder, coriander, cumin, turmeric, and garam masala. Otherwise, it will be too spicy. Keep everything else the same
Equipment /Tools
- Mixing bowl
- Skillet
Ingredients
- 250 grams Chicken boneless, things
- 2 tablespoon Cooking oil
Marinade
- 1 tablespoon Garlic grated
- 1 tablespoon Ginger grated
- 1 tablespoon Chilie powder
- 1 teaspoon Coriander powder Dhania
- 1 teaspoon Cumin powder jeera
- ½ teaspoon Turmeric powder Haldi
- ½ teaspoon Garam masala
- 2 tablespoon Yogurt plain
- ½ teaspoon Salt
- ¼ teaspoon Pepper powder
- 1 tablespoon Lemon juice
- 2 tablespoon Cooking oil
Instructions
Marinate chicken
- Clean, cut chicken into long 4 inch strips
- In a mixing bowl combine all the marinade ingredinets
- Add the chicken pieces, cover and leave to marinate. You can marinate for 15 minutes right up to 24 hours.
Grill
- Thaw the chicken an hour before you plan to cook it.
- Soak the skewers in water for 30 minutes - This will prevent them from burning
- Thread the chicken pieces on the skewers and set aside
- Heat a grill on medium-high, brush some oil to prevent sticking
- Cook the chicken skewers for 3 minutes on each side, turning the skewers and adjusting the heat as necessary.
- Serve with extra lemon slices and grilled onions on the side.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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