Best Indian Inspired Chicken Kabobs Recipes

CHICKEN TIKKA KEBAB

Chicken Tikka Kebab image

Chicken Tikka Kebab is a delicious appetizer that is packed with flavor. It starts with chicken pieces marinated in yogurt along with lime juice and aromatic spices, then threaded onto skewers and cooked to create a delicious appetizer. Make it in the air fryer or oven to serve at the gathering, or include it into your meal prep for the week!

Provided by Meeta Arora

Time 50m

Number Of Ingredients 17

Ingredients

1 lb Chicken thighs (boneless skinless, cut into 1.5-2 inch cubes)
1 tablespoon Oil
1/2 cup Red Onion (cut into 2 inch cubes, layers separated)
1/2 cup Green Bell Pepper (cut into 2 inch cubes)
1/2 cup Red Bell Pepper (cut into 2 inch cubes)
Lime wedges (to garnish)
Onion rounds (to garnish )
1/2 cup Yogurt (greek (also called hung curd))
3/4 tablespoon Ginger (grated)
3/4 tablespoon Garlic (minced)
1 tablespoon Lime juice
2 teaspoon Kashmiri red chili powder (mild, adjust to taste)
1/2 teaspoon Ground Turmeric (Haldi powder)
1 teaspoon Garam Masala
1 teaspoon Coriander powder (Dhaniya powder)
1/2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
1 teaspoon Salt (adjust to taste)

Steps:

Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
When ready to cook, add the oil, onions, green and red bell pepper to the marinade. Mix well.
Thread the marinated chicken, peppers and onions in the skewers altenating between each.

Nutrition Facts : Calories 337 kcal, Carbohydrate 9 g, Protein 21 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 115 mg, Sodium 622 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GROUND CHICKEN KABOB

Ground Chicken Kabob image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 pounds ground chicken breast
2 tablespoons ground turmeric
1 1/2 tablespoons salt
1/2 teaspoon ground saffron mixed in 2 tablespoons hot water
6 small sweet peppers (red, yellow, orange)
3 cloves garlic, minced
2 medium onions, finely grated
1 jalapeno pepper, minced
1 bunch fresh parsley, finely chopped (1 cup)
1/4 bunch fresh mint, finely chopped (2 tablespoons)

Steps:

Add chicken, turmeric, salt, saffron mixture, peppers, garlic, onions, jalapeno, parsley and mint to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes.
Wet hands with water so chicken mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture. Repeat with the remaining mixture.
Preheat a grill or broiler. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side.

INDIAN STYLE SHEEKH KABAB

Indian Style Sheekh Kabab image

This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party.

Provided by Yakuta Rasheed

Categories World Cuisine Recipes Asian Indian

Time 2h25m

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds lean ground lamb
2 medium (2-1/2" dia)s onions, finely chopped
½ cup fresh mint leaves, finely chopped
½ cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
¼ cup vegetable oil
8 each skewers

Steps:

In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 6.2 g, Cholesterol 75.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.5 g, Sodium 665.4 mg, Sugar 1.7 g

TANDOORI CHICKEN KEBABS

Tandoori Chicken Kebabs image

In this Indian-inspired healthy dinner recipe, tandoori-spiced yogurt does double duty as a marinade and dipping sauce for these chicken kebabs. Serve with brown basmati rice and a spinach salad.

Provided by EatingWell Test Kitchen

Categories Healthy Chicken Thigh Recipes

Time 50m

Number Of Ingredients 11

Ingredients

1 cup low-fat plain yogurt
Zest of 1 lemon
1 tablespoon lemon juice
1 ½ tablespoons tandoori spice blend or hot curry powder
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
1 large bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces

Steps:

Combine yogurt, lemon zest and juice, tandoori spice blend (or curry powder), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.
Add chicken to the remaining yogurt mixture and stir to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.
Preheat grill to high.
Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Thread the marinated chicken, pepper and onion pieces alternately onto eight 10- to 12-inch skewers.
Reduce grill heat to medium. Oil the grill rack (see Tip). Grill the skewers, turning once, until the chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side. Serve with the reserved yogurt sauce for dipping.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 11.3 g, Cholesterol 79.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 25.3 g, SaturatedFat 4 g, Sodium 545.8 mg, Sugar 6.7 g

CHICKEN TIKKA KEBABS WITH INDIAN SALAD

Chicken tikka kebabs with Indian salad image

Low-fat version of the classic dish

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 1h

Number Of Ingredients 9

Ingredients

150ml pot low fat natural yogurt
2 tbsp tikka masala paste (we used Patak's)
700g skinless, boneless chicken breasts , cut into chunks
½ cucumber , chopped
large tomato , chopped
1 green chilli , seeded and finely chopped
1 small onion , finely sliced
4 tbsp roughly chopped fresh coriander
8 soft flour tortillas wraps or chapatis

Steps:

Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).
Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.
Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.

Nutrition Facts : Calories 559 calories, Fat 5.3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 3.9 grams fiber, Protein 54 grams protein, Sodium 1.53 milligram of sodium

INDIAN-INSPIRED CHICKEN KABOBS

Indian-Inspired Chicken Kabobs image

Spice up the day with our Indian Chicken Kabobs. Spicy Indian Chicken Kabobs are served with a rich cucumber-sour cream sauce to balance out the dish.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. lemon juice, divided
1-1/2 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground red pepper (cayenne)
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into wedges
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup finely chopped peeled seeded cucumbers
1 Tbsp. finely chopped fresh mint
1 clove garlic, minced

Steps:

Mix barbecue sauce, 2 Tbsp. lemon juice, curry, cumin and pepper; pour half over chicken in shallow glass dish. Stir. Refrigerate 20 min. to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers alternately with onions. Grill 8 to 10 min. or until chicken is done, turning occasionally and brushing with remaining barbecue sauce mixture.
Meanwhile, combine remaining lemon juice, sour cream, cucumbers, mint and garlic. Serve with kabobs.

Nutrition Facts : Calories 170, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.7818 g, Sugar 0 g, Protein 19 g

INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY

Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney image

Categories Chicken Poultry Appetizer Broil Marinate Yogurt Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 24

Number Of Ingredients 19

Ingredients

Cilantro-Mint Chutney
1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 tablespoon fresh lemon juice
2 1/2 teaspoons minced fresh ginger
1 jalapeño chili, seeded, minced
2 tablespoons (or more) plain yogurt
Chicken
1/2 cup plain yogurt
3 tablespoons tikka paste or mild curry paste (such as Patak's)
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes
24 (about) 6-inch bamboo skewers, soaked 30 minutes in water
Butter lettuce leaves
1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
2 limes, cut into wedges

Steps:

For chutney:
Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
For chicken:
Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.