Spicy Grilled Chicken Skewers with Tangy Dipping Sauce

Ingredients

In this adaptation, we have replaced the traditional Thai Nam chim chaeo with a zesty mint chutney to suit the Navyath Muslim cuisine. The marinade for the chicken has been modified to incorporate Indian spices, such as cumin, coriander, and turmeric, giving it a distinct Tandoori flavor. The grilling technique has also been adjusted to achieve the characteristic smoky char associated with Tandoori dishes. We alse have the original recipe for Nam chim chaeo, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into cubes 500g (1.1 lb) boneless chicken, cut into cubes
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• For the mint chutney: For the mint chutney:
• 1 cup (40g) fresh mint leaves 1 cup (40g) fresh mint leaves
• 1/2 cup (20g) fresh cilantro leaves 1/2 cup (20g) fresh cilantro leaves
• 2 green chilies, seeded 2 green chilies, seeded
• 1 small onion, chopped 1 small onion, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, olive oil, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, paprika, chili powder, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken cubes to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld.
3. 3.
   Meanwhile, prepare the mint chutney by blending together the mint leaves, cilantro leaves, green chilies, chopped onion, lemon juice, sugar, and salt in a food processor. Blend until smooth and set aside.
4. 4.
   Preheat the grill to medium-high heat. Thread the marinated chicken cubes onto skewers.
5. 5.
   Grill the chicken skewers for about 10-12 minutes, turning occasionally, until they are cooked through and slightly charred.
6. 6.
   Remove the chicken skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the grilled chicken skewers hot, garnished with fresh cilantro leaves, alongside the zesty mint chutney.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized cubes to ensure even cooking.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the marinade.
• Mint leaves — Select fresh mint leaves for the chutney to enhance its vibrant flavor.
• Green chilies — Adjust the number of green chilies according to your preferred level of spiciness.
• Cilantro leaves — Use fresh cilantro leaves for both the marinade and garnish to add a refreshing touch.

Tips & Tricks

• Soak the wooden skewers in water for 30 minutes before threading the chicken to prevent them from burning on the grill.
• For an extra smoky flavor, you can add a small amount of charcoal to the grill while cooking the chicken.
• If you prefer a milder taste, reduce the amount of chili powder in the marinade.
• Serve the chicken skewers with naan bread or steamed rice for a complete meal.
• Leftover chicken skewers can be refrigerated and enjoyed the next day as a delicious cold snack.

Serving advice

Serve the Tandoori Chicken Skewers hot as an appetizer or main course. Accompany them with a side of fresh salad or grilled vegetables for a balanced meal.

Presentation advice

Arrange the grilled chicken skewers on a platter, garnished with fresh cilantro leaves. Serve the zesty mint chutney in a small bowl alongside the skewers for dipping.