You might think that making chicken skewers is hard to do, but just follow this recipe and I can guarantee you’ll be tasting the best tasting chicken skewers you have ever eaten.
These chicken skewers are so easy, full of flavor, and are nice and juicy. You can serve them with rice or flat breads like pita bread, naan or tandoori roti along with a yoghurt dip, hommous or a simple salad.
Indian dinners are normally very elaborate and takes a lot of time in preparation. Because of it’s simplicity in making, it’s a perfect weeknight meal. This can also be served as appetizers when you have guests over and is also a perfect finger food for parties!
Any left over chicken pieces can be easily shredded to make a Chicken Caesar Salad for the next day or mix them with a little cabbage and mayonnaise to make a Chicken Sandwich…. Perfect for kids to take to school or for your work lunch. Nothing goes waste!
This serves about 3-4 people and if you add some vegetables to the mix like capsicum, paneer, onions… I’m sure it’ll feed another hungry stomach!
PAN-FRIED HERB-N-SPICE CHICKEN SKEWERS
- Chicken Breasts – 1 kilo, cut into 2-inch cubes
- Coriander leaves – 1/2 cup
- Parsley leaves- 1/2 cup
- Dried Oregano – 1 teaspoon
- Garlic – 2 cloves, chopped/minced
- Chilli powder – 2 teaspoons
- Paprika – 1 teaspoon
- Cumin powder – 1/4 teaspoon
- Garam masala – 1/2 teaspoon
- Tumeric – 1/4 teaspoon
- Cayenne pepper – 1/4 teaspoon
- Olive oil – 2 tablespoons
- Lemon juice – of 2 lemons i.e. about 2 tablespoons
- Yogurt – 1/2 cup
- Salt, as per taste
- Skewers – 8 ( If using wooded ones, please soak them for an hour. If using metal ones, coat it with oil)
SOAK – Soak your wooden skeweres for about an hour so that it doesn’t burn when you’re cooking the chicken. If you are using the metal ones then coat them in some olive oil and set them aside until the chicken is ready to be put on them.
CLEAN – Clean the chicken breasts and put them into a ziplock plastic bag and slightly pound the pieces using a meat mallet (if you don’t have a mallet, then use your rolling pin and slightly hammer or roll on them). This makes the breasts flatten and be almost of the same thickness throughout the piece.
CUT – Cut the pieces into 2 inch cubes and drain it off all the water.
MIX – Meanwhile, in a large bowl mix in all your spices and herbs i.e. other than the chicken breasts and skewers put in everything else to prepare your marinade.
MARINATE – Place the chicken cubes in the marinade and keep inside the refrigerator for atleast 4 hours. If possible, keep it overnight. Remember, the longer you keep, the better the flavours and softer the chicken will be.
HEAT OIL – When ready to cook, take a big tawa/frying pan,(I prefer tawa because it has no side walls, enabling easy movement of the skewers) and pour about a tablespoon of olive oil ( you don’t need more, cos the chicken fat will release when cooking).
INSERT – Take each piece of chicken, insert the skewer directly into the middle of the piece and bring it down. you could put about 4-5 pieces of chicken per skewer. If you’re using vegetables, then between each piece of chicken you could put a paneer cube or onion or capsicum.
SEAR – Once the oil is hot, put in about 3-4 skewers depending on the size of your pan. Let the chicken cook on high flame for a minute on all sides to sear all the juices. Initially, you’ll see there ain’t enough oil as a base for all the pieces…that’s ok. You can just hold the handle of the pan and rotate it so that the oil spreads around. Let the chicken sear well and get a nice brown color to it.
COOK – After the pieces are seared, lower the heat to medium, and let the chicken cook, covered, for about 5-6 minutes. Keep rotating the pan for the oil to spread and also keep turning the skewers so that the chicken gets cooked on all sides. You’ll notice that the chicken has started releasing it fat and that’s enough for the chicken to fry in. (You can always add more oil, if need be).
READY – Within a total of 10 minutes, your pan-fried herb n spice chicken skewers are ready to eat.
SERVE – Serve them with hommous, salad, flat bread or anyway you like it. I served it with a mix of sliced onions and chopped parsley leaves with a slight seasoning of salt, pepper and lemon juice.
Try this and many will ask you for the recipe. It simply is too good!
- Instead of frying them in a pan, you could either grill, BBQ or even Bake them.
- If using vegetables, remove seeds from the peppers/capsicums and cut them and onions into cubes too. You could marinate them and the paneer too in the same chicken marinade.