Spiced Chicken Kebabs

I’m still trying to get the hang of the grill pan Morgan and I bought a few months ago. We don’t have an actual grill, so we were hoping the grill pan would give us similar results without having a massive, expensive grill in the yard.


So far, not quite, but I’m still glad we have it. It’s fine with fish, shrimp and thin cuts of meat, but it can be a little tricky with chicken (if anyone has tips on how to cook the inside of something perfectly without scorching the outside – I’m all ears!). I pulled off today’s Spiced Chicken Kebabs using the grill pan, but if you have a real grill you’ll probably want to use that. If you do use a grill pan, make sure that the chicken pieces and vegetables you add to the skewers are roughly the same size – otherwise one side of the skewer might not be getting cooked as well as the other.

Aside from horsing around with the grill pan, this dish turned out really well and it’s not difficult to make! Just make sure you’re checking your chicken so that it’s thoroughly cooked.

mountain of kebabs

Spiced Chicken Kebabs
adapted from Great Food Great Beer

1-1.5 lbs. boneless, skinless chicken breast, cut into one inch pieces
1/2 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon turmeric
dash of cinnamon and cloves
2 cloves garlic, minced
1 medium yellow onion, cut into one inch pieces
1 green bell pepper, cut into one inch pieces
1 orange bell pepper, cut into one inch pieces
1/2 tomato, cut into one inch pieces

Quick Raita
1/4 cup plain yogurt
1/2 tomato, diced
1/4 cup fat free sour cream
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
dash salt, pepper and chili powder

In a large ziploc bag combine all spices and the garlic. Add the chicken, seal the bag (try to squeeze out the air) and turn the bag to coat the chicken. Marinate for at least an hour.

Soak skewers in water so that they don’t scorch. Heat grill pan on medium and add a little bit of oil once it’s hot.

Thread pieces of chicken, onion, bell pepper and tomato alternately onto the soaked skewers. Sprinkle with salt and pepper. Lay the kebabs on the grill pan and turn as needed. Your cook time will vary depending on how everything is sitting on the pan. Check chicken periodically to make sure it’s cooked throughout.

Prepare the raita while your kebabs are cooking – simply combine all the ingredients and stir. Serve with kebabs as a dipping sauce.

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