Charcoal Chaat
Grilled Indian Chicken and Carrot Kebabs with Aromatic Spices
40 minutes
Serves 4
DinnerIndianGluten-free
Herb's take
These kebabs are a riff on northern Indian seekh kebabs, but with a colorful twist, grated carrots lend sweetness, moisture, and a little extra fiber. You’ll learn how to make ground chicken behave on a skewer and why blooming spices makes all the difference.
Ingredients
Yield
4
Instructions
- 01In a small skillet over medium heat, toast 2 tsp cumin, 2 tsp coriander, 1 1/2 tsp garam masala, 1 tsp Kashmiri chili powder, and 1/2 tsp turmeric until fragrant, about 1 minute.
- 02In a large bowl, combine ground chicken, grated carrots, grated onion, garlic, ginger, cilantro, green chili, toasted spices, 2 tbsp lemon juice, chickpea flour, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper. Mix until thoroughly combined.
- 03Cover and refrigerate the mixture for at least 20 minutes to firm up.
- 04While the mixture chills, soak 8 wooden skewers in water if using. Preheat a grill or broiler to medium-high.
- 05For the raita: In a small bowl, combine Greek yogurt, 1/2 tsp ground cumin, 2 tbsp chopped mint, and 1 tbsp lemon juice. Mix well and refrigerate.
- 06With damp hands, divide the chicken-carrot mixture into 8 portions. Mold each portion around a skewer, pressing to form a sausage shape about 6 inches long. Repeat for all skewers.
- 07Brush the kebabs lightly with vegetable oil on all sides.
- 08Grill or broil kebabs for 10-12 minutes, turning every 2-3 minutes, until charred in spots and cooked through.
- 09Transfer kebabs to a platter and let rest 5 minutes before serving.
- 10Serve hot with the mint raita and lemon wedges.
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