1.5poundschicken breast or boneless, skinless chicken thighscubed
1/3cupplain whole milk yogurt
2teaspoonsfresh gingerminced or paste
2teaspoonsmild chili powder
juice of 1 whole lime
gheefor basting, optional
In a large bowl, add the cubed chicken along with the olive oil, plain yogurt, ginger, garlic, all the spices, and lime juice. Mix well and allow the chicken to marinade for at least 30 minutes. The longer the better!
Soak wooden skewers in warm water for 20 minutes to prevent them from burning in the oven or on the grill.
Preheat grill or grill pan to medium high heat. Make sure to grease the grill by brushing it with oil to avoid the skewers from sticking.
Add the skewers to the grill and cook for about 6 to 8 minutes on each side. Optional, baste the skewers by brushing with ghee on each side once while they cook. Once cooked through, take off the grill and serve hot!
TO BAKE IN THE OVEN
If using chicken thighs, preheat oven to 450°F. Line a tray with foil and add a wire rack on top. Spray the wire rack to avoid any sticking and place the skewers on. Bake for 20 minutes, until golden brown and cooked through in the center. Take out of the oven and serve hot.
If using chicken breast, preheat oven to 450°F. Line a tray with foil and add a wire rack on top. Spray the wire rack to avoid any sticking and place the skewers on. Bake for about 10 to 12 minutes. Then switch to broil just for 2 to 3 minutes to get some nice browning on the skewers. Take out of the oven when cooked through and serve hot.
Keyword 30 minute dinner, barbecue recipe, BBQ, indian food