As promised in the last post, here’s one on the chicken on skewers. Now this recipe is quick to put together, but the flavors are much better if you get started a few hours before you want to serve up. There is barely any hands-on work other than marinating the chicken pieces, but the flavors get a chance to do their thing and you end up with a lot of deliciousness. However, if your in a rush, try and give the chicken at least an hour to sit in the spices.
When you use wooden skewers, its very important to let them soak in cold water for about 30 minutes to an hour. If they float to the top use a small plate to weigh them down and keep them submerged in the water. This is important since you don’t want them lighting up in the oven with the heat. Ofcourse, if you’re using metal skewers, simply skip this step. I prefer the wooden / bamboo skewers, because that means a little less washing to do after the meal. 🙂 But feel free to use what you have on hand.
This recipe is very versatile, you can alter spice levels and substitute them for others you prefer. You can also easily double or triple quantities of chicken based on how many people you need to feed.
I served the chicken with some Baked Cauliflower Poppers
and some plain yogurt and a salad to make a wonderful weeknight meal. It made for a delicious, healthy meal.
Chicken on Skewers
250g boneless chicken
1/3 cup plain yogurt
Salt to taste
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/4 tsp coriander powder
1/4 tsp cumin powder
2 tbsp fresh coriander, finely chopped
11/2 tsp ginger garlic paste
Olive oil, to drizzle over the chicken
Soak the wooden / bamboo skewers in some cold water for 30 minutes to an hour.
Cut the chicken into cubes.
Mix the spices in the yogurt in a bowl and check for salt levels and adjust if needed.
Add the chicken pieces to the spice mix and toss well to coat.
Cover the bowl with some cling film and leave it to marinate in the fridge for about 4-6 hours or overnight. If you are in a rush, try and let it marinate for atleast an hour.
When you’re ready to bake, carefully thread the chicken pieces onto the wooden skewers. Drizzle some olive oil over the chicken.
I placed the skewers on a foil lined baking dish to catch the drip (since I didn’t want to add to the clean up later).
Bake in a preheated oven (about 180ºC) on the top shelf under the grill, for about 8 to 10 minutes on each side, or until golden and cooked through.
- Don’t cut the chicken pieces too small else they’ll dry out while cooking.
- You may baste the pieces with a little olive oil when you flip them over.