Yogurt-Marinated Chicken Skewers

Name: Yogurt-Marinated Chicken Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g chicken breast (boneless, cut into 2-inch cubes); 0.75 cup yogurt (thick, hung for 30 minutes to remove excess water); 2 tsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 tbsp lemon juice (freshly squeezed); 2 tbsp mustard oil; 0.5 tsp salt; 1 pcs bell pepper (large, cut into 1.5-inch squares); 1 pcs onion (large, cut into 1.5-inch squares, layers separated)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, tender chicken pieces soaked in a spiced yogurt marinade and grilled to perfection on skewers. These skewers get a beautiful char on the outside while staying incredibly moist inside, thanks to the yogurt's tenderizing magic. Perfect for summer grilling or a quick weeknight dinner under the broiler.

PREP

20m

COOK

15m

SERVES

2 PIECES

365 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the yogurt marinade.
1.In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, cumin powder, garam masala, lemon juice, mustard oil, and salt.
2.Whisk everything together until smooth and well-blended.
mix
Marinate the chicken.
1.Add chicken cubes to the yogurt marinade and mix well with your hands, coating every piece thoroughly.
2.Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate up to 4 hours.
TIPDon't marinate overnight — the yogurt's acidity can make the chicken mushy. Two to four hours is ideal.
prep
Thread the skewers.
1.Take a soaked bamboo skewer and slide on a piece of chicken, followed by a bell pepper square and an onion layer piece.
2.Repeat the pattern until you have 4-5 pieces of chicken on each skewer, ending with chicken.
3.Pack the pieces snug but not tight — they need a little room to cook evenly.
grill · ~14 min
Grill the skewers.
1.Heat a grill pan or outdoor grill over medium-high heat. Lightly brush the grates with oil.
2.Place the skewers on the grill and cook for 6-7 minutes on each side, turning once.
3.Look for char marks and an internal temperature of 165°F (74°C). The chicken should be firm and opaque throughout.
TIPBaste the skewers with any leftover marinade during the first few minutes of grilling for extra juiciness.
rest · ~3 min
Rest the skewers for 3 minutes before serving.
Let the skewers sit on a plate for a few minutes after grilling. This allows the juices to redistribute throughout the meat, keeping every bite tender and moist.
garnish
Serve hot with lemon wedges and mint chutney.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use hung yogurt for a thicker marinade that clings better to the chicken.
2
Soak bamboo skewers in water for 30 minutes to prevent burning on the grill.
3
Do not marinate the chicken overnight; 2-4 hours is ideal to avoid mushiness.
4
Baste the skewers with leftover marinade during the first few minutes of grilling for extra moisture.
5
Let the skewers rest for 3 minutes after grilling so juices redistribute and meat stays tender.

RECIPE VARIATIONS

Adapt it for your goals.

airy fryer

Airy-fryer

Cook the skewers in an air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway. Perfect for when you want the char without firing up the grill.

vegetarian

Vegetarian

Replace chicken with firm paneer cubes and add mushrooms or zucchini. The yogurt marinade works beautifully with paneer, giving it a creamy, spiced coating.

HEALTH BENEFITS