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.