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Indian Spiced Chicken Kebabs

  • Ready in:
  • 20 minutes plus cooking time of 10 to 15 minutes
  • Serves:
  • 4 - 6
  • Complexity:
  • very easy


  • 4 skinned chicken breasts (approx 600g)
  • 5 tablespoons natural yoghurt
  • 1 clove garlic (crushed)
  • 1 thumb size piece of fresh ginger root (grated)
  • 2 good pinches salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 5 pods of cardamom (bashed to split open)
  • 2 large tablespoons fresh coriander (chopped)
  • 1/2 teaspoon of cayenne pepper or chilli powder
  • Method

    Make the marinade by placing the yoghurt in a small mixing bowl and adding the crushed garlic, grated ginger, salt, turmeric, garam masala, split cardamom pods, fresh coriander and cayenne/chilli. Mix well.

    Place the chicken breast on a chopping board and cut into small 2 or 3 cm cubes and divide onto four skewers. (Do not pack too tight onto skewers or the chicken will take longer to cook through.)

    Lay the chicken skewers on a plate and cover generously with the yoghurt marinade. Any leftover can be used to baste the kebabs while they are grilling.

    Leave to marinade for up to 24hrs or cook straight away. Turning from time to time over hot coals or under a grill until golden brown all over and the chicken is thoroughly cooked through.

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