Anti Inflammatory Chicken Tikka Kebabs
Total time2 hr 35 min
Prep time20 min
Cook time15 min
4.7(9)
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Learn more →Ingredients
4 servings
For the marinade
- 2 tbsp garlic-infused oil
- ¾ cup plain lactose-free yogurt
- 1 tbsp fresh lemon juice
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp cayenne pepper
- 1 tsp salt
For the kebabs
- 2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 large red bell pepper, cut into 1 ½-inch pieces
- 1 tbsp neutral oil (such as canola or sunflower oil), for brushing
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- 3 scallions, green tops only, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch under the broiler or on the grill.
- 2
In a large mixing bowl, whisk together the garlic-infused oil, yogurt, lemon juice, cumin, coriander, smoked paprika, turmeric, ground ginger, cayenne, and salt until smooth and evenly combined.
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