If you love Indian food, you will like these kebabs with chicken meat from yogurt. Scent packed Summer Dinner Idea For the grill season!
Chicken skewers
This recipe for kebab with chicken teak is made with boneless pieces, chicken -free chicken hips, marinated in a forged mixture of yogurt with garlic, ginger and warm Indian spices. They quarrel juicy, gentle and perfectly charred at the edges. I tested this recipe in several ways – under the broiler, in Air fryerAnd grilled. While all the methods work, the grill is with my hands, my loved ones. It gives you that irresistible smoked charm that brings the aroma to the next level. I shared all three cooking options for your convenience. More inspired by Indian chicken recipes to try, Chicken teakka masala., Chicken curry with coconut milkand Immediately pot chicken PulaoS
Why do you like these chicken kebabs teak
My love for Indian food began years ago when I was first acquainted with the depth of Indian spices – and over time I learned from many of my Indian friends how to use them in my kitchen. These kebabs are inspired by those scents adapted to be accessible and performing at home.
If you do this Chicken teakI would love to see him. Mark me in your photos or videos Instagram., Tiktokor FacebookS And don’t forget to join in Skinnytaste community To see what everyone is cooking!
Ingredients you will need
Here’s what you need to make this easy Tikka Kabob chicken recipe. See the recipe card below for accurate measurements.
- Greek yogurt in whole fat Slowly stretches the chicken to make it juicy. This is a gentle, effective way to bid meat by slowly destroying proteins in the chicken.
- Tomato paste For a rich tomato taste
- Olive oil He hits the marinade to help him cover the chicken.
- Fragrances: I was lazy garlic and ginger. You can grate fresh ginger or use ginger paste.
- Indian spices: Turmeric, garam masala, coriander, cumin, cayenne pepper and hive salt
- Chicken hips: I tested this chicken breast recipe, but it came out a little too dry to like it. For the best texture and aroma, I recommend using boneless chicken hips.
- Red onion It becomes more sweet and softer as it is cooked.
- Garnish: Lime or lemon wedges and sliced ​​cyclers
How to prepare a kebab with chicken teak
Follow these steps to make these juicy chicken skewers. See the recipe card at the bottom for printing instructions.
- Make the chicken marinade of yogurt teak: Combine yogurt, tomato paste, oil, garlic and ginger in a large bowl, then beat in the spices. Add the chicken to the bowl and stir to cover. Cover the bowl with a plastic wrap and a refrigerator for 1 to 4 hours.
- Make the skewers: Press the chicken and red onion on metal skewers.
- Grill chicken: Heat the grill or grill over medium heat and gently spread the grilles. Rate the kebabs for a few minutes on each side, rotate them after they have grilled markings and are easily released from the grilles. Once the internal temperature reaches 165 ° F, remove them from the grill.
- Garnish the Cabobes with sliced ​​cyclers and serve with lime wedges and extra yogurt.
Other methods and tips for cooking
- If you use a tree skewersSoak them in water first for 30 minutes.
- Uniform pieces: Cut the chicken into pieces of equal size for even cooking.
- How to find out when the chicken was made: Check the chicken with a meat thermometerBut be sure not to touch the skewer with the probe.
- How to print: Preheat the oven to bake high and place the top trunk 6 inches of the heating element. Place the kebabs on a foil tray and bake until the chicken is slightly charred. Remove the pan, rotate the skewers and return to the oven. Repeat until the chicken is charred on all sides and the internal temperature is 165 ° F.
- Air Fryer Chicken Teak: Do not use the skewers. Spray the basket with oil and air fry the chicken and onion for 15 minutes at 400 ° F, shaking the basket in half.
Variations of chicken teak
- Chicken: Use boneless chicken breasts, just be sure you don’t overcome them so they are not dry.
- Greek yogurt: Replace 1% yogurt for a lighter option or miss for no dairy products.
- Add extra vegetablesLike bells or mushrooms, to the skewers.
- Spicy: Feel free to miss or add more Cayenne to match your tastes.
Suggestion
- Serve the chicken tick with warm naan, basmati rice and cucumber or wrap it in a pie with yogurt sauce and crunchy vegetables.
- In the photo here, they are served Turmeric basmati rice and Creamy cucumber saladS
Storage
- Refrigerator Chicken and onion in airtight container for up to 4 days.
- How to warm up: Remove the chicken and onion from the skewers and microwave them until warm. You can also heat them in the fryer at 360 ° F for a few minutes or eat them cold on the salad.
- Freeze Cabobs up to 3 months and thaw in the refrigerator.
More skewers you will love
See more Indian recipes herePlus these 5 Kabob recipes:
Yield: 6 portions
Size serving: 1 kebab
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Add the yogurt, tomato paste, olive oil, garlic and ginger to a large mixing bowl and beat until they are evenly combined. Add all the spices and salt to the bowl and beat to turn on. Add the chicken to the bowl and stir to cover the chicken evenly in the marinade. Cover the bowl with a plastic wrap and a refrigerator for 1-4 hours.
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Remove the chicken from the refrigerator. Press the chicken and red onion on metal skewers, with a piece of onion between each chicken cube.
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To grill, preheat an outdoor or inner grill over medium heat and gently spread the grilles. Transfer the kabobs to the grill and cook until the chicken easily escapes from the bars and has nice solid grill, about 3-4 minutes. Turn and continue cooking the chicken until evenly charred and the internal temperature reaches 165 ° F, a total of about 22 to 25 minutes.
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Garnish the cabs with sliced ​​cylans and serve with lime wedges and yogurt.
Last step:
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To cook under the broilerHeat the oven to bake high. Determine the baking sheet with foil. Place the cabs on the baking sheet and transfer to the oven. Grease 6 inches of the heating element until the tip of the chicken is slightly charred, about 3-4 minutes. Follow them as the broilers of all are a little different. Remove the baking sheet from the oven and rotate the cabs. Return the baking sheet to the oven and continue the process until the chicken is charred evenly and the internal temperature reaches 165 ° F.
Fryer’s recipeSkip the skewers and fry 400 ° F 16 minutes, shaking the basket in half.
Service: 1 kebab., Calories: 230 kcal., Carbohydrates: 4 g., Protein: 31.5 g., Fat: 9 g., Saturated fat: 2.5 g., Cholesterol: 144 mg., Sodium: 473 mg., Fiber: 0.5 g., Sugar: 2 g
