CHICKEN TIKKA KEBABS
This healthy and delicious chicken tikka kebab recipe has the perfect blend of spices and flavors, which is sure to leave your taste buds satisfied and your body nourished. Simple yet effective! Serve with chopped red onion and tomatoes.
Provided by MyNutriCounter
Time 4h25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
- Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 180 calories, Carbohydrate 3.4 g, Cholesterol 81.9 mg, Fat 4 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 1.2 g, Sodium 88 mg, Sugar 1.7 g
CHICKEN TIKKA KEBABS
Categories Chicken Dairy Garlic Poultry Marinate Yogurt Low Cal Backyard BBQ Dinner Spice Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes.
- Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight.
- Prepare barbecue (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.
CHICKEN TIKKA KEBABS WITH CHARRED TOMATO CHUTNEY AND WARM FLAT BREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat grill pan or indoor electric grill to high.
- Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chunks of chicken and coat evenly in yogurt sauce. Lace meat onto metal skewers. When you are about 10 minutes away from eating, place chicken on hot grill and cook 5 or 6 minutes on each side, until charred at edges and chicken meat is firm.
- Place a small heavy skillet on stovetop over high heat. When pan is very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides. Place the tomato sauce and charred fresh tomatoes in a food processor. Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind tomato mixture into a chunky chutney and transfer to a small bowl. When you remove chicken from grill, add flat bread to blister and warm it through. Slide chicken off skewers on to a serving dish. Set bowl of tomato chutney with a serving spoon along side. Pile chicken into or onto flat bread with tomato chutney to top. Potatoes with cumin are a perfect side to this meal.
- Serving suggestion: Potatoes with Cumin, recipe follows.
- Boil potatoes in salted water to cover until tender, about for 7 minutes. Drain potatoes, return to hot pot to dry them out.
- Heat skillet over medium high to high heat. Add cumin seeds. When seeds pop and crackle, add oil, then onion. Saute onion 2 minutes, stirring constantly. Add potatoes to the pan and toss to coat and lightly brown, about 3 minutes. Remove the pan from heat, season with salt, to taste, and serve.
CHICKEN TIKKA KEBABS
This healthy and delicious chicken tikka kebab recipe has the perfect blend of spices and flavours, which is sure to leave your taste buds satisfied and your body nourished. Simple yet effective!
Provided by hello
Categories Southwest Asia (middle East)
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add all the ingredients (except for the chicken) to a bowl and mix well.
- Chop the chicken breasts into small chunks.
- Marinate the chicken in the yoghurt mixture and leave in the fridge overnight, or for at least 4 hours.
- Place the marinated chicken onto skewers and grill until the chicken is cooked (approximately 15 minutes, turning occasionally).
- Serve with chopped red onion and tomatoes!
Nutrition Facts : Calories 272.2, Fat 14.4, SaturatedFat 4.4, Cholesterol 95.7, Sodium 108.7, Carbohydrate 2.8, Fiber 0.6, Sugar 1.1, Protein 31.3
CHICKEN TIKKA SKEWERS
This breezy dish is perfect for the grill or barbecue - and it's low-calorie too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
- Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
- Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.
Nutrition Facts : Calories 234 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
INDIAN CHICKEN TIKKA SKEWERS
I love the flavors in this Indian chicken tikka dish and the color is amazing!
Provided by Melissa Banks
Time 12h45m
Yield 4
Number Of Ingredients 12
Steps:
- Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
- Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
- Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 13.8 g, Cholesterol 110.8 mg, Fat 14.6 g, Fiber 1.5 g, Protein 37 g, SaturatedFat 7.7 g, Sodium 284.7 mg, Sugar 9.9 g
CHICKEN TIKKA KEBABS WITH INDIAN SALAD
Low-fat version of the classic dish
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).
- Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.
- Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.
Nutrition Facts : Calories 559 calories, Fat 5.3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 3.9 grams fiber, Protein 54 grams protein, Sodium 1.53 milligram of sodium
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