Easy Chicken Kebabs
You may serve these kebabs with drinks, as a first course or even as a light main dish. The pieces of meat may be skewered before grilling or they may just be spread out on a grilling tray.
Ingredients
- 4 boned skinned chicken breast halves (about 550g/1¼lb)
- ¾ teaspoon salt
- 2 tablespoons lemon juice
- 3 tablespoons natural yoghurt
- 1 tablespoon chickpea flour also called gram flour or besan
- 1 teaspoon peeled very finely grated fresh ginger
- 2 garlic cloves peeled and crushed to a pulp
- ¼ teaspoon chilli powder
- ¼ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- 4 tablespoons melted butter or vegetable oil for basting
Instructions
- Cut each breast half into halves, lengthways, and cut crossways into 2.5cm (1in) pieces. Put in a bowl. Rub with ½ teaspoon of the salt and the lemon juice.
- Put the natural yoghurt into a separate small bowl. Add the chickpea flour and mix well. Now add the remaining salt, the ginger, garlic, chilli powder, turmeric, cumin and garam masala. Mix well and pour over the chicken pieces. Mix well again and set aside for 15 minutes or longer (you could even leave it overnight).
- Preheat the grill. Thread the chicken pieces on to 4 skewers and balance the skewers on the raised edges of a grill rack. You could, as an alternative, spread the chicken pieces out on the grilling tray. Baste with the melted butter or oil. Grill the chicken pieces about 10cm (4in) from the source of heat for 5 minutes, basting once during this time. Turn the chicken pieces over, baste again and grill for 2–3 minutes or until just cooked through.
Notes / Tips / Wine Advice:
Serve immediately.
