- 1 cup plain yogurt thinned with a bit of cream or milk of choice
- ¾-inch piece of ginger, peeled and minced
- 4 cloves of garlic, minced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 2½ pounds boneless skinless chicken thighs (can also use breast), trimmed and cut into bite-sized pieces
- (Optional ) Vegetables of choice – 1/4 Tomatoes, onions’ Bell Peppers, Sliced Squash, Eggplant, etc
- Save some to Grill to serve on the side too
- Combine the yogurt, ginger, garlic, jalapeño pepper (if using), salt and spices in a bowl. Add the chicken pieces and stir until each piece is coated evenly. Let marinate in the fridge for at least 15 minutes or at most overnight.
- When you’re ready to cook the meat, thread each piece of the chicken onto kebab sticks (you will need 6 to 8); you can thread your optional Vegies too. Be careful not to overfill the skewers, as you want each piece of the meat to touch the grill.
- Preheat the grill to medium-high heat. Lightly grease the grill with oil—the easiest way to do this is dip a piece of paper towel in vegetable oil and, using your tongs, rub it over the grates until shiny.
- Once hot, place the kebabs on the grill for about 5 minutes, then flip and continue grilling on the other side until cooked through, approximately another 5 to 10 minutes. Cooking times will vary depending on the thickness of your chicken and the heat of your grill, but you can either cut into a piece or use a thermometer to see if it has reached an internal temperature of 165 degrees Fahrenheit.
- Transfer the cooked chicken to a platter and serve with grilled vegetables.