CHICKEN TIKKA KEBABS

FOR THE KEBABS:
2 tablespoons lemon juice
1 teaspoon salt
1 lb boneless chicken thighs, cut into 11/2-inch pieces
2 thin, long, metal skewers
1/4 cup each of vegetable oil and water mixture for basting
FOR THE MARINADE:
1/2 cup yogurt
2 tablespoons vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 teaspoon garam masala (recipe follows)
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon ground nutmeg
1/8 teaspoon tandoori orange-red food color (available where Indian spices are sold)
FOR SERVING:
Raw sliced onions
Lemon wedges

Combine lemon juice and salt in a non-reactive bowl, add chicken pieces and toss well to combine. Marinate in the refrigerator for at least 1 hour.

In another non-reactive bowl, combine marinade ingredients thoroughly to obtain a smooth paste. Add chicken, along with any juices, to the paste. Mix well to coat each piece. Cover and marinate in the refrigerator overnight.

WHEN READY TO COOK:
Thread about 8-10 chicken pieces onto each skewer. Grill over medium heat, turning frequently and basting with oil and water mixture occasionally for 6-8 minutes. Let cooked chicken skewers rest for 2-3 minutes.

Remove chicken from skewers and serve over a bed of raw sliced onions with lemon wedges. (Have toothpicks or small forks alongside for guests to pick up the chicken with.)

GARAM MASALA

2 (2-inch long) cinnamon sticks
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1/2 teaspoons whole cloves
6 large black cardamom pods (shell removed)
12 large green cardamom pods (shell removed)
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg

Grind all the above ingredients in a coffee grinder until a fine powder is obtained. Store in an airtight jar.

Serves 4 as an appetizer
Source: The World of Kebabs by Anand Prakash

Category:  Appetizers and Snacks
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