Anti Inflammatory Turmeric & Ginger Chicken Kabab
These golden, smoky kababs are the kind of meal that makes you feel good from the inside out — and not just because they taste incredible. The marinade is where the magic happens: turmeric and fresh ginger are both well-regarded for their natural anti-inflammatory properties, and here they're layered with cumin, coriander, smoked paprika, and a hit of cayenne for a depth of flavor that goes way beyond basic grilled chicken. Whole-milk yogurt keeps the thighs incredibly juicy while helping all those spices cling to every piece, and a squeeze of fresh lemon juice brightens the whole thing up. After at least an hour in the fridge — or up to eight hours if you're planning ahead — the chicken hits the grill over medium-high heat and develops those gorgeous charred edges that make skewers so satisfying to eat. Whether you go the grill route or use your broiler, the result is deeply browned, tender chicken that reads as a serious dinner without requiring serious effort. Finish with fresh cilantro and a few lemon wedges, and you've got a vibrant, nourishing plate that serves four and looks like it came from your favorite restaurant.
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
For the marinade
- 3 tbsp extra virgin olive oil
- ¾ cup plain whole-milk yogurt
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh lemon juice
For grilling
- 1 tbsp extra virgin olive oil, for grilling
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, yogurt, grated ginger, minced garlic, turmeric, cumin, coriander, smoked paprika, cayenne, salt, black pepper, and lemon juice until smooth and evenly combined.
- 2
Add the chicken pieces to the marinade and toss until every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 8 hours.
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