We have had the BBQ working overtime this week. The weather is super-hot this year, and since we are still in the ‘house unpacking’ phase, the BBQ works fantastic. Today, it was time for some good old fashioned Chicken Tikka kebabs that never go out of fashion!
CHICKEN TIKKA KEBABS
2 lbs boneless skinless chicken (thighs work best, but I had some breast meat)
1/2 cup natural yogurt
Zest and juice of 1 lime
Salt and black pepper to taste
1 tsp Red chilli powder
1 tbsp tomato paste or puree
1 tsp cumin powder
1 tbsp coriander powder
2 tsp ginger powder
a pinch of mace powder
a pinch of cinnamon powder
1 tsp elaichi powder (cardamom powder)
Combine all the ingredients in a zip loc bag and leave in refrigerator to marinate for at least a couple of hours, max 6 hours.
In the meantime, soak some wooden skewers in cold water for at least half an hour before using, or you will get the same burnt effect that I got this time. I forgot to soak them and then there wasn’t enough time!
Skew the meat onto the wooden skewers and straight onto a BBQ until the chicken is cooked through. I cooked mine on high with the lid on and it took only 5 minutes to cook
Squeeze some fresh lime juice on top of the kebabs before serving – and some Chaat masala and mint chutney.