These delicious Indian style kebabs are reminiscent of tandoori chicken but call for toasted garbanzo flour in the marinade. If you’d like to buy this flour from a South Asian store, look for “besan” flour. It creates a nice subtle crust on the chicken as it grills. Serve with warmed naan bread and yogurt sauce, over rice with vegetables, or as an appetizer.
Ingredients
4 large boneless, skinless chicken breasts
8 to 12 skewers
Oil
Chopped red onion (for garnish)
Chopped cilantro (for garnish)
¼ cup (30g) garbanzo flour, toasted
¾ cup (180 g) plain yogurt (not Greek yogurt)
Juice of 2 limes
2 cloves of garlic, minced
1 tablespoon (15 ml) vegetable oil
1 tablespoon (15 ml) water
1½ teaspoons garam masala
1½ teaspoons salt
1¼ teaspoons grated ginger
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon ground turmeric
½ teaspoon ground fenugreek (substitute with curry powder)
½ teaspoon Indian chili powder (substitute with cayenne pepper)
½ teaspoon ground coriander
¼ teaspoon grated nutmeg or ground nutmeg
Method
Heat a small skillet over medium-high heat. Add the garbanzo (besan) flour. Toast for 1 to 2 minutes, stirring often, until its pale yellow color turns to a light brown. Remove and add to a large glass or plastic bowl. Add all the remaining ingredients for the marinade and combine.
Cut the chicken breasts into 2½ x ¾-inch (6.5 x 2 cm) strips.
Add the chicken strips to the bowl with the marinade and toss gently to coat. Cover the bowl tightly with plastic wrap and place into the refrigerator for 6 to 24 hours.
Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
Thread the marinated chicken strips onto the skewers, 3 to 5 pieces on each depending on the type of skewer being used.
Place the kababs on the grill. Cook for 5 minutes per side or until they reach an internal temperature of 160 to 165°F (71 to 74°C).
Remove from the grill and serve. Garnish with chopped red onion and a few cilantro leaves.
6-8
servings30
minutes40
minutes1
hour10
minutesThese delicious Indian style kebabs are reminiscent of tandoori chicken but call for toasted garbanzo flour in the marinade. If you’d like to buy this flour from a South Asian store, look for “besan” flour. It creates a nice subtle crust on the chicken as it grills. Serve with warmed naan bread and yogurt sauce, over rice with vegetables, or as an appetizer.
Ingredients
4 large boneless, skinless chicken breasts
8 to 12 skewers
Oil
Chopped red onion (for garnish)
Chopped cilantro (for garnish)
¼ cup (30g) garbanzo flour, toasted
¾ cup (180 g) plain yogurt (not Greek yogurt)
Juice of 2 limes
2 cloves of garlic, minced
1 tablespoon (15 ml) vegetable oil
1 tablespoon (15 ml) water
1½ teaspoons garam masala
1½ teaspoons salt
1¼ teaspoons grated ginger
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon ground turmeric
½ teaspoon ground fenugreek (substitute with curry powder)
½ teaspoon Indian chili powder (substitute with cayenne pepper)
½ teaspoon ground coriander
¼ teaspoon grated nutmeg or ground nutmeg
Method
- Heat a small skillet over medium-high heat. Add the garbanzo (besan) flour. Toast for 1 to 2 minutes, stirring often, until its pale yellow color turns to a light brown. Remove and add to a large glass or plastic bowl. Add all the remaining ingredients for the marinade and combine.
- Cut the chicken breasts into 2½ x ¾-inch (6.5 x 2 cm) strips.
- Add the chicken strips to the bowl with the marinade and toss gently to coat. Cover the bowl tightly with plastic wrap and place into the refrigerator for 6 to 24 hours.
- Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
- Thread the marinated chicken strips onto the skewers, 3 to 5 pieces on each depending on the type of skewer being used.
- Place the kababs on the grill. Cook for 5 minutes per side or until they reach an internal temperature of 160 to 165°F (71 to 74°C).
- Remove from the grill and serve. Garnish with chopped red onion and a few cilantro leaves.
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