In chicken tikka, a South Asian recipe, you marinate cubes of chicken in yogurt along with spices common to curries — turmeric, cumin, and cayenne pepper. The turmeric gives these kebabs a yellow glow.
Preparation time: 25 minutes, plus 6 hours marinating
Grilling time: 10 to 12 minutes
Yield: 4 servings
2 pounds boneless, skinless chicken breasts
1 medium onion
3 large cloves garlic
1 lemon
1 piece fresh ginger
1/2 cup plain yogurt
2 teaspoons vegetable oil
1 teaspoon salt, or to taste
1/2 teaspoon ground cumin
3/4 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
Black pepper to taste
15 to 20 cherry tomatoes
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Rinse the chicken breasts under cold running water and pat dry with paper towels.
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Trim any loose fat and cut into 1-1/4-inch cubes.
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Place the chicken in a large, resealable plastic bag or a medium mixing bowl.
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Peel and quarter the onion.
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Peel and crush the garlic.
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Juice the lemon.
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Peel and grate the ginger.
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In a blender container, combine onion, garlic, 2 tablespoons lemon juice, 1 tablespoon ginger, yogurt, vegetable oil, salt, cumin, cinnamon, turmeric, cayenne, and pepper.
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Puree the mixture until smooth.
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Pour the marinade over the chicken in the bag or bowl.
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Toss the chicken to coat well.
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Seal the bag, pressing out any air, or cover the bowl.
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Refrigerate for at least 6 hours or overnight.
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Prepare a medium-hot fire in a charcoal or gas grill.
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Remove the chicken from the marinade and thread on skewers, 3 to 4 pieces to a skewer.
If using wooden skewers, presoak them in water for 30 minutes to prevent them from burning.
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Place the skewers on a well-oiled grill grid.
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Grill the kebabs for 5 to 6 minutes per side or until done and nicely browned, turning once.
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Remove from the grill.
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Using a barbecue mitt to protect your hands from the heat, place a cherry tomato on the top of each skewer.