Indian Spiced Chicken Skewers

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indian spiced chicken skewers turmeric spices victoria gourmet recipe

Tender chicken scented with cardamom, lime, garlic and coconut makes for an sensational meal that will transport your taste buds without a passport. 


1 1/2 teaspoons Turmeric
1/4 teaspoon Red Pepper Flakes
4 garlic cloves, minced
2 tablespoons fresh ginger, grated
1 -14oz can coconut milk
3 teaspoons lime zest finely grated
2 tablespoons lime juice
2 tablespoon tomato paste
3 teaspoons kosher salt
1/4 teaspoon cardamon
2 pounds boneless skinless chicken thighs or breasts, cut into 2 inch cubes
1 red onion, cut into 2 inch pieces
1 pint cherry tomatoes
Vegetable oil, to coat grill grates
Nann, greek yogurt, lime wedges, cilantro, for serving
10 skewers, 8-12 inches in length

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
20 minutes
Refrigeration Time: 
1 hour
Total Time: 
1 hour, 40 minutes
Serving size: 


1. In a large bowl whisk together the garlic, ginger, coconut milk, lime zest and juice, tomato paste, salt, cardamon, Turmeric and Red Pepper Flakes. Divide the marinade evenly between 2 bowls.
2. Add the chicken to 1 bowl of marinade, tossing to coat. Add the red onion and tomatoes to the 2nd bowl of marinade, tossing to coat. Cover with plastic wrap and refrigerate 1 hour or overnight.
3. Prepare grill or grill pan to medium-high heat, generously oil grates with vegetable oil to prevent sticking.
4. Thread ingredients onto skewers.
5. Grill skewers, turning every often until slightly charred, about 5 minutes for tomatoes, 10 minutes for chicken took and 15 minutes for the onions. Internal temperature of chicken should be 160ºF.
6. Toast nann. Serve with yogurt, lime wedges and cilantro.


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Recipe Tip:
If using wooden skewers, soak for an hour in water before threading to prevent burning.
turmeric spice aroma victoria taylor
red pepper flakes quality flavor victoria taylor