South Indian Spiced Chicken Skewers

Ingredients

In this South Indian adaptation of the Greek souvlaki, we incorporate traditional South Indian spices and flavors to create a unique twist. The marinade includes ingredients like turmeric, ginger, garlic, and a blend of aromatic spices such as cumin, coriander, and chili powder. These additions infuse the chicken with the vibrant and bold flavors of South Indian cuisine, giving it a distinct taste that sets it apart from the original Greek version. We alse have the original recipe for Souvlaki, 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 (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• Vegetable oil, for grilling Vegetable oil, for grilling
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the yogurt, turmeric powder, ginger paste, garlic paste, cumin powder, coriander powder, chili powder, lemon juice, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the chicken cubes 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 or grill pan over medium-high heat. Thread the marinated chicken onto skewers.
4. 4.
   Brush the grill with vegetable oil to prevent sticking. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
5. 5.
   Remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh cilantro leaves.
6. 6.
   Serve the South Indian spiced chicken skewers hot with a side of mint chutney or raita.

Treat your ingredients with care...

• Yogurt — Use thick, Greek-style yogurt for a creamy marinade that clings well to the chicken.
• Turmeric powder — Be cautious while handling turmeric as it can stain surfaces and clothing. Use a non-reactive bowl for marinating.
• Ginger and garlic paste — You can make your own paste by blending fresh ginger and garlic or use store-bought paste for convenience.
• Lemon juice — Freshly squeezed lemon juice adds a tangy brightness to the marinade. Adjust the amount according to your taste preference.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the chicken to prevent them from burning on the grill.
• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of chili powder in the marinade.
• Serve the skewers with a side of lemon wedges for an added burst of citrus flavor.
• If you don't have a grill, you can also cook the skewers in a preheated oven at 200°C (400°F) for about 15-20 minutes, turning them halfway through.

Serving advice

Serve the South Indian spiced chicken skewers as a main course alongside steamed rice or naan bread. Accompany them with mint chutney or raita for a refreshing and cooling contrast to the spices.

Presentation advice

Arrange the skewers on a platter, garnished with fresh cilantro leaves. Serve them with a vibrant side of mint chutney or raita in a small bowl for dipping. The colorful presentation will entice your guests and showcase the vibrant flavors of the dish.