Chicken Tikka Kebabs With Indian Salad Recipes

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CHICKEN TIKKA KEBABS WITH INDIAN SALAD



Chicken tikka kebabs with Indian salad image

Low-fat version of the classic dish

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h

Number Of Ingredients 9

150ml pot low fat natural yogurt
2 tbsp tikka masala paste (we used Patak's)
700g skinless, boneless chicken breasts , cut into chunks
½ cucumber , chopped
large tomato , chopped
1 green chilli , seeded and finely chopped
1 small onion , finely sliced
4 tbsp roughly chopped fresh coriander
8 soft flour tortillas wraps or chapatis

Steps:

  • Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).
  • Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.
  • Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.

Nutrition Facts : Calories 559 calories, Fat 5.3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 3.9 grams fiber, Protein 54 grams protein, Sodium 1.53 milligram of sodium

CHICKEN TIKKA KEBABS



Chicken Tikka Kebabs image

Categories     Chicken     Dairy     Garlic     Poultry     Marinate     Yogurt     Low Cal     Backyard BBQ     Dinner     Spice     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 12

2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 cup plain yogurt
4 garlic cloves, minced
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/8 teaspoon ground ginger
Pinch of dried crushed red pepper
12 6- to 8-inch bamboo skewers, soaked in water 30 minutes
2 tablespoons (1/4 stick) butter, melted

Steps:

  • Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes.
  • Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight.
  • Prepare barbecue (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.

INDIAN CHICKEN TIKKA SKEWERS



Indian Chicken Tikka Skewers image

I love the flavors in this Indian chicken tikka dish and the color is amazing!

Provided by Melissa Banks

Time 12h45m

Yield 4

Number Of Ingredients 12

2 cups plain yogurt
2 tablespoons tomato paste
2 tablespoons lemon juice
1 (1 inch) piece fresh ginger, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
½ teaspoon paprika
4 (5 ounce) skinless, boneless chicken breasts, cubed
bamboo skewers, soaked in water for 30 minutes
3 tablespoons butter, melted

Steps:

  • Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
  • Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
  • Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 13.8 g, Cholesterol 110.8 mg, Fat 14.6 g, Fiber 1.5 g, Protein 37 g, SaturatedFat 7.7 g, Sodium 284.7 mg, Sugar 9.9 g

CHICKEN TIKKA KEBABS



Chicken Tikka Kebabs image

This healthy and delicious chicken tikka kebab recipe has the perfect blend of spices and flavors, which is sure to leave your taste buds satisfied and your body nourished. Simple yet effective! Serve with chopped red onion and tomatoes.

Provided by MyNutriCounter

Time 4h25m

Yield 4

Number Of Ingredients 10

6 tablespoons plain yogurt
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon freshly grated ginger
½ teaspoon ground black pepper
½ teaspoon chile flakes
½ teaspoon ground cinnamon
4 (5 ounce) skinless, boneless chicken breast halves
metal skewers

Steps:

  • Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
  • Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 180 calories, Carbohydrate 3.4 g, Cholesterol 81.9 mg, Fat 4 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 1.2 g, Sodium 88 mg, Sugar 1.7 g

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