1 pound chicken breast or thighs
1 teaspoon black pepper
2 teaspoons red chile powder
1 teaspoon garam masala
1/4 cup minced cilantro, leaves & stems
1 tablespoon minced garlic
1/2 cup yogurt
1/4 cup olive oil
2 teaspoons sea salt
1 red onion, peeled and cut into 2-inch squares
1 large or two small zucchini, cut into 2-inch squares
15 to 20 small kebab sticks, soaked in water
Makes 6 to 8 servings
Cut the chicken pieces into small 2-inch chunks & marinate with black pepper, chile, garam masala, cilantro, garlic, yogurt, olive oil & sea salt.
Set aside for 2 to 3 hours or overnight. When ready to make the kebabs, toss with the onion & zucchini.
Skewer each kebab stick with 2 chicken pieces placing a zucchini & onion in between. Place the kebabs flat with space in between them on a baking pan.
Set the oven to broil. Place the kebabs in the oven about 6 inches away from the broiler. Cook for 3 to 4 minutes on each side, then lower to 350 to finish cooking for another 5 to 7 minutes.
notes & variations
The chicken breast will cook faster than thighs, so make note of that when baking.
Garam masala is an aromatic ‘warm’ spice blend usually made with spices such as cardamom, cinnamon, nutmeg, mace & black pepper.