Spicy Indonesian-Pakistani Fusion Chicken Skewers with Mint Chutney
Spicy Indonesian-Pakistani Fusion Chicken Skewers with Mint Chutney
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh cilantro, packed
- 1 green chili, seeded and chopped, or to taste
- 1/2 inch ginger, peeled and chopped
- 1 garlic clove, chopped
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
- 1/4 teaspoon salt
- 1 tablespoon water, as needed
For Grilling and Serving
- 8 wooden skewers, soaked in water for 30 minutes if using
- 1 tablespoon vegetable oil, for brushing
- 1/2 red onion, thinly sliced, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken cubes with plain yogurt, ginger-garlic paste, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, salt, and black pepper. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 10 min
- 2
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. This is the passive marinating time.
⏱️ 120 min
- 3
While the chicken is marinating, prepare the Mint Chutney. In a blender or food processor, combine fresh mint leaves, fresh cilantro, green chili, ginger, garlic clove, lemon juice, plain yogurt, and salt. Blend until smooth, adding 1 tablespoon of water if needed to reach a desired consistency. Taste and adjust seasoning if necessary. Transfer to a small bowl and refrigerate until serving.
⏱️ 10 min
- 4
Preheat your grill to medium-high heat (about 375-400°F). If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
⏱️ 5 min•🌡️ 400
- 5
Thread the marinated chicken pieces onto the skewers, ensuring not to overcrowd them. You should get about 8 skewers.
⏱️ 10 min
- 6
Lightly brush the grill grates with vegetable oil to prevent sticking. Place the chicken skewers on the hot grill.
⏱️ 1 min
- 7
Grill the skewers for 8-10 minutes per side, turning occasionally, until the chicken is cooked through, lightly charred, and reaches an internal temperature of 165°F. The total grilling time will be about 16-20 minutes.
⏱️ 20 min•🌡️ 165
- 8
Remove the chicken skewers from the grill and let them rest for a few minutes.
⏱️ 2 min
- 9
Serve the Spicy Indonesian-Pakistani Fusion Chicken Skewers hot, garnished with thinly sliced red onion and chopped fresh cilantro. Offer the chilled Mint Chutney on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Indonesian-Pakistani Fusion Chicken Skewers with Mint Chutney
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh cilantro, packed
- 1 green chili, seeded and chopped, or to taste
- 1/2 inch ginger, peeled and chopped
- 1 garlic clove, chopped
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
- 1/4 teaspoon salt
- 1 tablespoon water, as needed
For Grilling and Serving
- 8 wooden skewers, soaked in water for 30 minutes if using
- 1 tablespoon vegetable oil, for brushing
- 1/2 red onion, thinly sliced, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken cubes with plain yogurt, ginger-garlic paste, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, salt, and black pepper. Mix well to ensure all chicken pieces are evenly coated.
⏱️ 10 min - 2
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. This is the passive marinating time.
⏱️ 120 min - 3
While the chicken is marinating, prepare the Mint Chutney. In a blender or food processor, combine fresh mint leaves, fresh cilantro, green chili, ginger, garlic clove, lemon juice, plain yogurt, and salt. Blend until smooth, adding 1 tablespoon of water if needed to reach a desired consistency. Taste and adjust seasoning if necessary. Transfer to a small bowl and refrigerate until serving.
⏱️ 10 min - 4
Preheat your grill to medium-high heat (about 375-400°F). If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
⏱️ 5 min•🌡️ 400 - 5
Thread the marinated chicken pieces onto the skewers, ensuring not to overcrowd them. You should get about 8 skewers.
⏱️ 10 min - 6
Lightly brush the grill grates with vegetable oil to prevent sticking. Place the chicken skewers on the hot grill.
⏱️ 1 min - 7
Grill the skewers for 8-10 minutes per side, turning occasionally, until the chicken is cooked through, lightly charred, and reaches an internal temperature of 165°F. The total grilling time will be about 16-20 minutes.
⏱️ 20 min•🌡️ 165 - 8
Remove the chicken skewers from the grill and let them rest for a few minutes.
⏱️ 2 min - 9
Serve the Spicy Indonesian-Pakistani Fusion Chicken Skewers hot, garnished with thinly sliced red onion and chopped fresh cilantro. Offer the chilled Mint Chutney on the side for dipping.
⏱️ 2 min