You are here

Curried Chicken Kebabs's picture
  Boneless, skinless chicken breasts 1 1⁄2 Pound
  Onion 1 , quartered
  Plain yogurt 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), sliced
  Chopped ginger root 1 Tablespoon
  Chili powder 2 Teaspoon (Or To Taste)
  Ground coriander 2 Teaspoon
  Ground cumin 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Lemon 1 , quartered

Cut chicken into 1-in (2.5 cm) cubes; place in shallow non-metallic dish.
In food processor or blender, combine onion, yogurt, garlic, gingerroot, chih powder, coriander, cumin and salt; process until fairly smooth.
Pour marinade over chicken; stir to coat well. Refrigerate, covered, at least 8 hours or overnight, stirring occasionally.
Remove chicken from marinade. Thread onto 4 metal skewers. Finish each kebab with a lemon quarter. Place kebabs on oiled barbecue grill 4 to 6 in (10 to 15 cm) from hot coals, or on medium-high setting on gas barbecue. Grill 5 to 7 minutes, turning frequently, until chicken is golden brown and no longer pink inside. (Alternatively, place kebabs 4 to 6 in/10 to 15 cm from hot broiler; broil 5 to 7 minutes, turning frequently.) Squeeze lemon quarters over kebabs before serving.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (19 votes)


Curried Chicken Kebabs Recipe