- Aug 29, 2014
Sure, you can serve burgers and hot dogs this holiday weekend — but why not think outside the grilling box?
Indian-Spiced Chicken Skewers
The chicken and marinade:
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- About 1/8 to 1/4 teaspoon chile powder
- 1 tablespoon olive or vegetable oil
- 1 cup full fat coconut milk
- ½ cup plain full-fat yogurt
- Salt and freshly ground black pepper
- 1 pound boneless chicken thighs, cut into 1 ½ inch pieces
- 1 large zucchini, cut into very thin round
- 1 yellow summer squash, cut into very thin rounds
- 1 cup cherry tomatoes
- Mix the spices in a large bowl. If you don’t like a lot of heat, use 1/8 teaspoon chile powder; if you like it spicier, use ¼ teaspoon. Add the oil, coconut milk, yogurt and a generous pinch of salt and pepper. Add the chicken pieces and mix to thoroughly coat. Cover and refrigerate overnight.
- If using wooden skewers, be sure to soak them in cold water for at least an hour and up to several hours to prevent them from burning.
- Using 4 long metal skewers or 8 smaller wooden skewers, arrange the chicken, squash slices and tomatoes on the skewers alternating ingredients. Season liberally with salt and pepper.
- Preheat a charcoal or gas grill to 400 degrees. Clean off the grates thoroughly. Use a pastry brush or a kitchen spoon to spread any remaining marinade on top of the chicken and vegetables. Grill the skewers for 8 minutes on one side. Gently flip the skewers over and grill another 6 to 8 minutes, or until golden brown and the chicken is cooked through and the squash is tender.