Tikka Skewers Food

DELICIOUS CHICKEN TIKKA SKEWERS

Steps:

• Cut the chicken into 1" cubes; sprinkle with salt and lemon juice and leave for approx 10 minutes.
• For the marinade, combine yogurt, garlic, ginger and ground spices in a bowl until mixed well.
• Thread chicken on to skewers and brush liberally with marinade. Cover and refrigerate for at least 2 hours, better overnight.
• Barbecue or grill, brushing with butter or oil, turning frequently, until cooked through--approx 15 minutes.
• NB-You can also do this with chicken portions like drumsticks and thighs; adjust cooking time accordingly.

PANEER TIKKA KEBABS

Steps:

• For the marinade: Heat the mustard seed oil in a small saucepan over medium heat. Add the besan and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
• Place the yogurt, lime juice, tandoori masala, paprika, chili powder, mustard powder, turmeric, garlic, chiles, ginger, fenugreek leaves (if using), reserved besan mixture and 1 tablespoon salt in a large bowl and mix well. It should have the consistency of hollandaise sauce; if it's too thick, add 1 or 2 tablespoons water and mix well.
• For the skewers: Gently mix together the paneer and just enough marinade to coat in a medium bowl, being careful not to break the paneer. Add the tomatoes, peppers and onions to the bowl with the remaining marinade and toss until thoroughly coated. Cover both bowls and refrigerate for at least 2 hours and up to 8 hours.
• When ready to grill, preheat a grill to medium-high.
• Meanwhile, thread the tomatoes, peppers, onions and paneer in an alternating pattern on 12 metal skewers, letting any excess marinade drip off, and place on a rimmed baking sheet.
• When the grill is hot, lightly oil the grates. Lay the skewers on the grates and grill, uncovered, until grill marks form on the bottom of the paneer, about 3 minutes. Flip the skewers, brush with the melted butter and cook just until grill marks form on the other side, about 3 minutes more. (It's important not to overcook the paneer as it can become hard and rubbery.)
• Slide the paneer and vegetables off the skewers onto a platter. Garnish with cilantro and drizzle with some Cilantro-Yogurt Chutney. Serve with the remaining chutney for dipping.
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed.

CHICKEN TIKKA MASALA SKEWERS

Steps:

• If using wooden skewers, place them in a shallow pan or baking dish filled with water and allow them to soak for at least 30 minutes.
• Place chicken tenders in a glass bowl. Add lemon juice and plain yogurt, stirring to coat.
• Combine remaining ingredients (tomato paste through oil) in a small bowl. Add spice mixture to the yogurt coated chicken and mix well to combine. Allow chicken to marinate for up to 30 minutes in the fridge while you prepare the Cilantro-Lime Dipping Sauce.
• Place all ingredients for the dipping sauce in a blender or food processor. Blend to combine. Taste and add additional salt and pepper, as desired.
• Preheat the grill to medium-high heat (425-450℉).
• Thread chicken onto the skewers then grill for 4-5 minutes per side or until cooked through. Serve with Cilantro-Lime Dipping Sauce.

INDIAN CHICKEN TIKKA SKEWERS

Steps:

• Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
• Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
• Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

CHICKEN TIKKA SKEWERS

Steps:

• Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
• Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
• Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.