Tandoori-Style Chicken Skewers with Yogurt Mint Sauce

Ingredients

• 450 g boneless, skinless chicken breast
• 200 g plain Greek yogurt
• 2 tbsp lemon juice
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1 tsp tandoori-style spice blend (or garam masala)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup fresh mint leaves
• 1/4 cup fresh cilantro (optional)(optional)
• 1/2 cup cucumber, grated (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Cut chicken into 2.5–3 cm cubes. In a bowl, mix 150 g yogurt, lemon juice, grated garlic, cumin, coriander, paprika, turmeric, ginger, tandoori-style spice blend, salt, and pepper. Toss chicken in the marinade. If using wooden skewers, soak them in water while you prep.

2. 2

   Skewer (5 minutes within cook window): Thread chicken onto skewers. Heat a grill or grill pan over medium-high heat (or a skillet over medium-high). Lightly oil the grates/pan.

3. 3

   Cook (15 minutes total cook time): Grill or pan-sear skewers 6–8 minutes, turning once, until cooked through (165°F/74°C) and lightly charred.

4. 4

   Make sauce (during the last 5 minutes): In a bowl, stir remaining 50 g yogurt with chopped mint (and cilantro if using). Add a pinch of salt and pepper; fold in grated cucumber if using.

5. 5

   Serve: Serve skewers hot with yogurt mint sauce on the side.