Grilled Chicken Tikka Kebabs - joe-possum/recipes GitHub Wiki

• 10 oz Greek yogurt
• 2 oz olive oil
• 1 oz ginger
• 1 oz garlic)
• 1 oz distilled white vinegar
• 2 tbsp. Kashmiri chile powder
• 2 tbsp. kosher salt
• 1 tbsp. garam masala
• 1 tbsp. ground coriander
• 1 tsp. dried fenugreek leaves (optional)
• ½ tsp. ground cumin
• ½ tsp. Indian red chile powder, or substitute cayenne
• 1½ oz fresh lime juice (from 2 limes)
• 2½ lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-inch-thick strips

Marinade: In a large bowl, mix ingredients except chicken until completely smooth.

Marinate: Add chicken to marinade. Cover and refrigerate for at least 2 hours and up to 6. (Over-marination will make the meat mushy and soggy.)

Heat grill to 450°F

Skewer chicken. Push the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape.

Place skewers on grill parallel to grating. Grill 10 min. Turn grill another 5 min. Turn again, verify temperature.

Based on Saveur.com