Grilled Chicken Tikka Kebabs - joe-possum/recipes GitHub Wiki
- 20 oz Greek yogurt
- 3 oz canola oil
- 6 tbsp. ginger-garlic paste (substitute 3in ginger + 6 clove garlic)
- 4 tbsp. distilled white vinegar
- 4 tbsp. Kashmiri chile powder
- 4 tbsp. kosher salt
- 2 tbsp. garam masala
- 2 tbsp. ground coriander
- 2 tsp. dried fenugreek leaves (optional)
- 1 tsp. ground cumin
- 1 tsp. Indian red chile powder, or substitute cayenne
- 6 tbsp. fresh lime juice (from 2 limes)
- 5 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 [https://www.saveur.com/grilled-chicken-tikka-kebabs-recipe/ Meherwan Irani]