These delicious Indian-style kebabs are reminiscent of tandoori chicken but call for toasted garbanzo
flour in the marinade. If you’d like to buy this flour from a South Asian store, look for “besan” flour. It creates a nice subtle crust on the chicken as it grills. Serve with warmed naan bread and yogurt sauce, over rice with vegetables, or as an appetizer.
MAKES 8 TO 12 KEBABS
INGREDIENTS:
KEBABS
- 4 large boneless, skinless chicken breasts
- 8 to 12 skewers
- Oil
- Chopped red onion (for garnish)
- Chopped cilantro (for garnish)
MARINADE
- ¼ cup (30 g) garbanzo flour, toasted
- ¾ cup (180 g) plain yogurt (not Greek yogurt)
- Juice of 2 limes
- 2 cloves of garlic, minced
- 1 tablespoon (15 ml) vegetable oil
- 1 tablespoon (15 ml) water
- 1½ teaspoons garam masala
- 1½ teaspoons salt
- 1¼ teaspoons grated ginger
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon ground fenugreek (substitute with curry powder)
- ½ teaspoon Indian chili powder (substitute with cayenne pepper)
- ½ teaspoon ground coriander
- ¼ teaspoon grated nutmeg or ground nutmeg
INSTRUCTIONS:
- Heat a small skillet over medium-high heat. Add the garbanzo (besan) flour. Toast for 1 to 2 minutes, stirring often, until its pale yellow color turns to a light brown. Remove and add to a large glass or plastic bowl. Add all the remaining ingredients for the marinade and combine.
- Cut the chicken breasts into 2½ x ¾-inch (6.5 x 2 cm) strips.
- Add the chicken strips to the bowl with the marinade and toss gently to coat. Cover the bowl tightly with plastic wrap and place into the refrigerator for 6 to 24 hours.
- Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
- Thread the marinated chicken strips onto the skewers, 3 to 5 pieces on each depending on the type of skewer being used.
- Place the kababs on the grill. Cook for 5 minutes per side or until they reach an internal temperature of 160 to 165°F (71 to 74°C).
- Remove from the grill and serve. Garnish with chopped red onion and a few cilantro leaves.
NOTE:
- For a vegetarian or vegan option, use seitan or extra-firm tofu instead of the chicken. Marinate for 2 to 3 hours and reduce the cooking time by half. Watch these kebabs, particularly if using tofu, because it can burn easily and stick to the grates.
