Kalmi Kebab with a Twist

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into pieces 500g (1.1 lb) boneless chicken thighs, cut into pieces
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Salt to taste Salt to taste
• Wooden skewers, soaked in water Wooden skewers, soaked in water

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 5g (Sugar: 2g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, ginger paste, garlic paste, smoked paprika, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, chopped cilantro, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
3. 3.
   Preheat the grill to medium-high heat. Thread the marinated chicken pieces onto the soaked wooden skewers.
4. 4.
   Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
5. 5.
   Remove the kebabs from the grill and let them rest for a few minutes. Serve hot with mint chutney and lemon wedges.

Treat your ingredients with care...

• Chicken thighs — Using boneless chicken thighs instead of chicken breast ensures that the kebabs remain juicy and tender.
• Smoked paprika — If you don't have smoked paprika, you can use regular paprika or a combination of paprika and a pinch of chili powder for a hint of smokiness.
• Yogurt — Opt for thick and creamy yogurt to achieve a rich and velvety marinade. Greek yogurt works well in this recipe.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
• If you prefer a spicier kebab, you can add a pinch of cayenne pepper or red chili powder to the marinade.
• To achieve a restaurant-style char on the kebabs, you can brush them with a little oil before grilling.
• If you don't have access to a grill, you can also cook the kebabs in the oven at 200°C (400°F) for about 15-20 minutes or until cooked through.

Serving advice

Serve the Kalmi Kebabs hot as an appetizer or as a main course with naan bread or rice. Garnish with fresh cilantro and serve with mint chutney, lemon wedges, and sliced onions for a complete Indian dining experience.

Presentation advice

Arrange the grilled kebabs on a platter, garnish with a sprinkle of chopped cilantro, and serve with the accompaniments on the side. For an elegant touch, you can also serve the kebabs on individual skewers placed on a bed of lettuce.