- Main
- Chicken
- Indian
- Sheet pan
- Make-ahead
- Oven
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the chicken
- 2 lb
boneless skinless chicken thighs, trimmed and cut into 1 1/2-inch cubes
- 3/4 cup
plain whole-milk yogurt
- 2 tbsp
garam masala
- 1 tbsp
ginger, grated
- 4 cloves
garlic, grated or minced
- 1 tsp
ground turmeric
- 1 tsp
Kashmiri chili powder or sweet paprika
- 1 1/2 tsp
kosher salt
- 2 tbsp
lemon juice
- 1
large red onion, cut into 1-inch squares
- 1
large red or green bell pepper, cut into 1-inch squares
- 2 tbsp
vegetable oil
For the kachumber
- 1
English cucumber, diced small
- 2
ripe tomatoes, seeded and diced small
- 1/2
small red onion, finely diced
- 1
serrano or jalapeño chile, finely chopped (optional)
- 1/3 cup
cilantro, chopped
- 2 tbsp
lemon juice
- 1 tbsp
olive oil
- 1/2 tsp
ground cumin
salt, to taste
To serve
- 1
lemon, cut into wedges
- Gluten-free
Contains milk (plain whole-milk yogurt).
Not checked: Kashmiri chili powder or sweet paprika, large red or green bell pepper, serrano or jalapeño chile.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a large bowl, whisk together the yogurt, garam masala, ginger, garlic, turmeric, chili powder, salt and lemon juice. Add the chicken cubes and stir until every piece is coated.
10 min
- 2 lb boneless skinless chicken thighs
- 3/4 cup plain whole-milk yogurt
- 2 tbsp garam masala
- 1 tbsp ginger
- 4 cloves garlic
- 1 tsp ground turmeric
- 1 tsp Kashmiri chili powder or sweet paprika
- 1 1/2 tsp kosher salt
- 2 tbsp lemon juice
- Step 2
Cover and refrigerate at least 1 hour, or up to overnight. If you are using wooden skewers, soak 8 of them in water during the last 30 minutes.
1 hr, hands-off
- Step 3
Set an oven rack about 6 inches below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil.
5 min
- Step 4
Thread the chicken onto 8 skewers, alternating with squares of red onion and bell pepper, and leaving a little space between pieces so they char. Lay the skewers on the baking sheet and brush the vegetables and chicken with the vegetable oil.
15 min
- 1 large red onion
- 1 large red or green bell pepper
- 2 tbsp vegetable oil
- Step 5
Broil 7 to 8 minutes, until the tops are blistered and charred in spots. Turn the skewers over and broil another 5 to 7 minutes, until the chicken is cooked through (165°F at the center of a cube). Let rest 5 minutes.
15 min
- Step 6
While the chicken broils, make the kachumber: toss the cucumber, tomatoes, red onion, chile, cilantro, lemon juice, olive oil and cumin in a bowl. Season with salt and toss again just before serving.
10 min
- 1 English cucumber
- 2 ripe tomatoes
- 1/2 small red onion
- 1 serrano or jalapeño chile
- 1/3 cup cilantro
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- salt
- Step 7
Pile the skewers on a platter with the kachumber alongside and serve with lemon wedges for squeezing.
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026