This Chicken Kebab recipe is made with soft and juicy chicken pieces marinated in an aromatic spice herb blend, succulent, flavoursome, and oozing with the essence of perfection in grilling. To begin, slice boneless chicken breasts or thighs into bite-sized cubes for this most spirited Chicken Kebab. Mix several spices, such as cumin, coriander, paprika, and turmeric, with yoghurt. Add some minced garlic to this mixture, grated ginger and a squeeze of lemon juice. It tenderises the chicken and creaminess in texture, with richness in flavour. Add fresh herbs like coriander or mint to give this marinade even more freshness and depth. Toss chicken pieces in the marinade, coating well, and marinate in the refrigerator for at least an hour or overnight to allow maximum flavour. If marinated, thread chicken pieces onto skewers, interposing them with vegetables such as bell peppers, onions, and cherry tomatoes. Grill kebabs over medium-high heat, turning often, until chicken is cooked through and charred nicely on the outside. That will give you a whole smoke, spice, and tanginess platter. Serve it with a Chicken Kebab recipe, fresh salad, flatbread like naan or pita, and a dollop of yoghurt cooling or mint chutney. Whether it is your casual dinner with the family or promising each bite to be a delightful treat in your festive barbecuing, it is a dish meant for any time.

• 500 gms chicken
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp ginger garlic paste
• 1 green chilli
• 1 onion
• 2 tbsp coriander
• 1/2 tsp cumin powder
• Salt
• 1 tsp red chilli powder

• Mix 500 gms of minced chicken in a large mixing bowl with one finely chopped onion. The addition of onion adds moisture as well as sweetness to the kebabs.
• Add two tbsp of chopped coriander leaves to the mixture. Coriander leaves will add freshness and herbal flavour in complementarity with spices.
• Mix in 1 tbsp of ginger-garlic paste into the bowl. This paste is going to give it some serious depth of flavour and aroma.
• Add to that one chopped green chilli so that it provides a little kick. Again, the amount depends upon how much spice you like.
• Add one tsp of garam masala to that. These will give a kick to the general flavour profile of the kebabs.
• Now add 1 tsp red chilli powder for that extra kick in colour, 1/2 tsp turmeric powder for the earthy taste and vibrant colour, and 1/2 tsp cumin powder to give it that nutty, warm flavour.
• Then add salt to taste. Salt is always a must to release the flavour of the other spices and to bring out the flavour of the chicken itself.
• Mix everything well with your hands or a spatula until smooth and all the ingredients are combined. The spices and herbs should be distributed equally in the minced chicken.
• Divide the chicken mixture into equal portions, depending on the size of the kebabs you like. You could get 6-8 kebabs with this amount of mixture.
• Take a portion of the mix in the palm and, encircling a skewer with your hand, form an elongated cylindrical kebab. Press well to ensure that the mixture clings well on the skewer and does not break during the process of cooking.
• Repeat until you finish the mixture and skewers. Make sure to achieve similar thickness and length for even cooking. If using wooden skewers, they must be in water for a minimum of 30 minutes to avoid burning .
• Preheat your grill or oven to 180 degrees Celsius. Preheating will serve as the condition for how well the kebabs will cook and also give it a good char on the outside.
• If you're using a grill, ensure it's oiled well so things don't stick to it. In an oven, place a rack in the middle position; line the baking sheet with aluminium for easy clean-up.
• Place the skewers with the shaped kebabs either on the hot grill or into the oven. On a grill, the kebabs go over the direct heat; in the oven, lay the skewers on either the rack or the baking sheet.
• Grill the kebabs for 15-20 minutes or until they are slightly charred on all sides, turning occasionally; the chicken should reach an internal temperature of 75 C/165 F. Pay extra attention not to burn the kebabs. Kebabs should be golden brown with slight charring, and chicken should be cooked through and no longer pink inside.
• Once cooked, take the kebabs off the grill or oven. Let them rest for a few minutes before serving. Resting aids in redistributing the juices inside the kebabs so that they will be even more flavoursome and juicy.
• Serve hot kebabs with mint chutney and wedges of lemon. The freshening contrast of mint chutney combined with the lemon wedges imparts that zest to various flavours.
• Enjoy your homemade minced recipe of chicken kebab; they are great for a meal or as an appetiser for gatherings.