Ingredients
Scale
- ⅓ cup whole milk Greek yogurt
- 2 tablespoons tomato paste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- ½ teaspoon ground turmeric
- 2 teaspoons garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons kosher salt
- 2 pounds boneless skinless chicken thighs (cut into 1-inch pieces)
- 1 large red onion (cut into 1-inch pieces)
- Lime wedges (for garnish)
- Chopped cilantro (for garnish)
Instructions
- In a large mixing bowl, whisk together yogurt, tomato paste, olive oil, garlic, and ginger until smooth.
- Add spices and salt; mix well to combine.
- Add chicken pieces to the marinade; stir to coat evenly. Cover and refrigerate for 1 to 4 hours.
- Preheat your grill or grill pan to medium heat. Thread marinated chicken and onion onto metal skewers.
- Grill kebabs for about 22-25 minutes, turning occasionally until fully cooked (internal temperature reaches 165°F).
- Serve hot with lime wedges and chopped cilantro for garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg