Easy Chicken Kebab

Chicken Kebabs are everyone’s favorite; the soft juicy meat skewered and grilled, is an awesome meal, with a variety of marinades. This recipe consists of simple ingredients available at home and tastes just awesome!! The boneless chicken pieces are marinated in curd and spices and grilled on skewers. Kids were after me to make grilled chicken post Lent season, and the whole family enjoyed this kebab to their heart’s content. It takes very less time to grill and you can marinate the pieces overnight, and grill it, the next day. A simple mint chutney is all the accompaniment you need or you can even plan a meal with rich colorful Pulao / Paneer Pulao and the Chicken Kebab. Or you can serve it as starters and serve with Mutton Biriyani. If you are looking for dinner ideas, then check my Grilled Tandoori Chicken as well.

Usually, I make chicken kebab, tikka etc. with boneless chicken breasts. But one of my friends told me that the flesh from the Chicken’s thigh is more tender and juicy. I am yet to try that, but this Chicken kebab was made with chicken breast and was amazingly soft and juicy, rich in flavors. It can be made on tandoor or barbeque grill. You can roast this in oven as well, which also gives you effective results, but it will take more time and the meat will be a bit more harder. You can even dash some oil in a pan on stove top and roast the meat turning the skewers from time to time. This makes a wonderful starter or appetizer for your guests and is very easy to prepare. So plan a wonderful weekend and amaze your guests with this fantastic Chicken Kebabs. Enjoy!!

Marination : 4-6 hours or more
Grill time: 20 – 30 mts
Serves : 4

Ingredients:

Chicken Breast:  500 gms
Curd: ¾ cup – 1 cup
Ginger Garlic Paste: 1 tbsp
Kashmiri Chili Powder: 2 tsp – 3 tsp
Pepper Powder: ½ tsp
Cumin Powder: ½ tsp
Garam Masala: 1 tsp
Lime juice: of one lemon
Salt: as required
Onion and capsicum: for grilling

Method:

Clean the chicken breasts and cut into 1 ½” square pieces. Add all ingredients (curd, spices, salt and lime) and mix well. Coat the chicken pieces nicely and keep refrigerated for 4 hours or refrigerate overnight for better results.

Chicken Kebab Chicken Kebab

Keep the Bamboo skewers in water or in the freezer for 30 minutes or more. Oil the skewers slightly and thread the marinated pieces on the skewer, alternately with cubed onion and capsicum. Coat the remaining marinade on the pieces.With an oil sprayer or brush, coat the pieces slightly with oil. Brush the grill rack with oil and arrange the kebabs on the rack and grill for 8-10 minutes till slightly brown and then turn the other side, spray oil and grill for another 8-10 minutes or till slightly brown. Serve hot with mint chutney or Pulao.

Chicken Kebab Chicken Kebab

Mint chutney

For mint Chutney, grind 1 cup mint leaves, 1/2 cup coriander leaves, a pinch of ginger garlic paste, half green chilly and juice of half lemon. Add this to half cup thick curd and mix with salt. Sprinkle chaat Masala on top (optional). Enjoy!

Tips:

  • Kashmiri chili gives it a beautiful color, so no need to add artificial color.
  • Grill the Chicken Kebabs just before serving for better flavors. Reheating will result in losing of flavors.
  • For best results, keep the chicken marinated for more than 12 hours.
  • Mint chutney goes well with all types of Kebabs.
  • You can serve it with Pulao and have it as a full meal.
  • Tender small chicken is best for Kebabs and Tikka.
  • Spraying oil gives it a glaze and keep the chicken moist.

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