Kalmi Kebab with a Twist


Kalmi Kebab with a Twist

Tandoori Delight: Spicy and Succulent Kalmi Kebab

Indulge in the flavors of Indian cuisine with this mouthwatering recipe for Kalmi Kebab. These succulent chicken kebabs are marinated in a blend of aromatic spices and yogurt, then grilled to perfection. Perfect for a gathering or as an appetizer, this dish will transport you to the vibrant streets of India.

Jan Dec

15 minutes

12 minutes

2 hours 27 minutes (including marination time)

4 servings


Gluten-free, Low-carb, Keto-friendly, High-protein, Dairy-free (if dairy-free yogurt is used)

Dairy (if dairy yogurt is used)

Vegan, Vegetarian, Paleo, Nut-free, Egg-free



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


  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.