Delicious and flavorful, this healthy low carb recipe for Chicken Tikka Skewers is both easy to prepare and quick to cook.
Cut the chicken into 1 inch sized chunks and place in a bowl or ziplock bag for marinating.
Add the salt and lemon juice, mix well, and let the chicken sit in that for 30 minutes.
Finely chop or puree the fresh ginger and garlic together in a blender.
Add the yoghurt and spices to the garlic/ginger mixture and then add it to the chicken pieces, mix well to combine. Marinade for up to 6 hours or overnight.
Thread the chicken pieces onto 8 metal skewers, do not pack them too tightly on there.
Preheat broiler and brush a sheet pan suitable for the broiler with a little oil to prevent the skewers from sticking.
If your skewers are long enough you could balance them over a small sheet pan like I did (see photos in post) which means they are not sitting in the juice and you can turn them easily for even browning.
Another option is to place the skewers on a wire rack made for a half sheet pan, this will also keep the chicken from sitting in the juices.
Broil about 5 inches from the heat for 4-5 minutes per side, turning as needed for about 10-12 minutes total or until chicken is cooked all the way through. Do not overcook or the chicken will be dry.
Brush the hot grill grates with a little oil.
Cook the chicken tikka skewers over a direct heat for about 4 minutes per side, turning until each side is charred and the chicken is fully cooked, will take 8-12 minutes.
Root Ginger - use only root ginger, this is not interchangeable with powdered ginger that you typically use in baking. You should be able to find ginger root at any grocery store so just ask if you are not sure. You need to peel it first and then grate it or finely chop it.
Adapted from Madhur Jaffrey
found on www.noshtastic.com