Charcoal Chicken Skewers (Smoky & Spicy)
Juicy chicken cubes marinated in a curd and spice mix, threaded with vegetables, and grilled over charcoal for a smoky, chatpata bite. Ready in just over 4 hours, most of it hands off marination time.
Ingredients
- 250 gm (8 oz boneless chicken)
- 1 teaspoon ginger garlic paste
- 1 teaspoon curd
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 2 teaspoon olive oil
- Melted butter (for greasing)
- 1 onion (cut into cubes)
- 3 bell peppers (any color, cut into cubes)
- 1 tomato (cut into cubes)
- 1 teaspoon lemon juice
- Salt (to taste)
Instructions
- Prep the chicken: Cut the boneless chicken into even, bite sized cubes. Wash well.
- Mix the marinade: Combine curd, ginger garlic paste, paprika, black pepper, cumin powder, turmeric powder, olive oil, lemon juice, and salt in a large bowl.
- Marinate: Add the chicken to the marinade, toss to coat, and refrigerate for 3 to 4 hours.
- Cut the vegetables: Cut the onion, bell peppers, and tomato into bite sized pieces.
- Thread the skewers: Alternate chicken and vegetables onto the skewers.
- Grill: Cook over medium-high charcoal heat for 12 to 15 minutes, turning occasionally.
- Baste: Brush with melted butter while grilling to keep the chicken juicy.
- Serve: Remove once the chicken is fully cooked and vegetables are lightly charred.
Notes
- Add a small cube of raw papaya to the marinade for extra tender chicken, if desired.
- Keep chicken cubes even in size so they all cook at the same rate.
- Leave small gaps between pieces on the skewer so heat reaches every side.
- Wait for the coals to turn medium-high with light ash before grilling.
- Turn the skewers every few minutes for even char.
Nutrition
Calories: 170kcal