Tandoori Chicken Skewers

Tender and juicy chicken pieces coated in a brick-red spice crust. The scent of smoky chili and lime hits the air as soon as the meat touches the hot grill.

• Prep time: 20 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 342
• Protein: 34 g
• Carbs: 11 g
• Fat: 17 g

Ingredients

• 600 g White chicken ( 3cm cubes )
• 150 g yogurt Indian ( well beaten )
• 2 tbsp Lime juice
• 2 piece Garlic ( finely minced )
• 1 tsp kashmiri chili
• 1 tbsp garam masala
• 1 tsp Turmeric powder
• 1 piece Red onion ( in wedges )
• 1 piece Red bell pepper ( in large dice )
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( grated )

Instructions

1. Poultry preparation

   Cut the chicken breast into regular 3 cm cubes. The size must be uniform to ensure even cooking on the skewer.

2. Making the marinade

   In a mixing bowl, combine the Indian yogurt, lime juice, minced garlic, grated ginger, Kashmiri chili, turmeric, garam masala, and salt. The marinade should be thick and coat the spoon.

3. Marinating

   Coat the chicken pieces with the preparation. Let rest in a cool place. The meat must soak up the pigments and acids to tenderize.

4. Assembling the skewers

   Thread the chicken onto the skewers, alternating with red onion wedges and red pepper cubes. Press the pieces together slightly without crushing them.

5. High-heat cooking

   Sear the skewers on a very hot grate or grill. Turn regularly. The crust should be slightly charred in places, a sign of successful spice roasting.

Chef's tips

• If using wooden skewers, soak them in water for 30 minutes to prevent burning.
• Don't overcrowd the grill: air needs to circulate so the meat grills instead of boiling.

Storage

Store for 2 days in the fridge in an airtight container. Reheat briefly in a pan.